Abstract
An optical sensor designed to measure whey fat concentration was tested on whey samples from a cheese processing plant. Whey samples were collected to determine syneresis kinetics at different times after gel cutting. Normalized spectral sidescatter intensity was measured by mean of a fiber optic spectrometer (300-1100 nm). A sidescatter waveband ratio (S875/425) was calculated by dividing intensity at 875 by that at 425 nm. Whey fat concentrations were predicted by using the power low type equation previously developed by the above authors, [Fat] = .0 ln (.1 S875/425 + .2). Predicted whey fat concentrations were compared to actual concentrations measured by the Gerber method. The change in whey fat concentration with time after gel cutting was used to estimate the syneresis reaction rate. Results confirmed that fat dilution in whey followed a first order response. The light sidescatter technology for determining syneresis kinetics was considered to have potential but requires additional work to improve measurement accuracy.
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