Abstract
A light backscatter sensor with a large field of view (LFV) was used for the online monitoring of fresh goat cheese during coagulation and syneresis. A CoAguLite™ sensor was used as a reference at 880 nm to select the appropriate wavelength and configuration details for the LFV sensor for this type of cheese and manufacturing design, which was found to be 990, 1000 and 1010 nm. The light backscatter ratio followed a sigmoid increase during coagulation, which was lower than that observed during cow milk coagulation, and decreased asymptotically after cutting at the same rate as previously found for cow‐milk curd. The fat losses and curd moisture could be predicted (R2: 0.71, SEP: 0.04 and R2: 0.98, SEP: 0.05, respectively) from the time taken to reach the maximum of the slope of the light backscatter ratio during coagulation (tmax) and from the LFV backscatter ratio. The reflectance ratio was strongly influenced by the fat losses and tmax, which explained variations in the moisture content.
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