Automation of Cheese and Yogurt Manufacturing Processes

Abstract

Milk coagulation and curd firmness in commercial operations is usually determined subjectively, either manually or visually. However, many factors that affect curd firmness do not remain constant. Curd firmness is influenced by acidity, heat treatment or cold storage of milk prior to cheese making, variation of calcium or inorganic salts in milk. Cheese is more uniform when the curd is cut at a constant firmness determined instrumentally. Line heat source probe, generally used to determine thermal conductivity, was used to determine coagulation time of curd and yogurt. This instrument can be used to automate cheese and yogurt manufacturing. The automation will maximize cheese and yogurt yield and provide optimum control of cheese moisture.