Abstract
A non-destructive ultrasonic method is proposed to control the rennet-induced coagulation of milk during cheese production based on the Argand diagram. The evolution of the resonance width of a plate immersed in the milk during coagulation determines the coagulation time. Based on the Argand diagram the resonance width evolves over two steps easily identifiable, corresponding to the stages of coagulation. It increases to a maximum and then it decreases over time during the enzymatic coagulation of milk, under three levels of temperature and three levels of rennet concentration. This maximum identifies the coagulation time. The experimental results and theoretical model agree closely with each other and proves the effectiveness of our proposed method.
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