Abstract
The determination of the rennet coagulation time of milk by image sequences processing was performed using a computer vision system (CVS), consisting of a computer coupled with a transmitted light microscope equipped with a digital camera. Algorithms implemented with Matlab 2014 encoded the color image as a quaternion, computed and analyzed the histogram peak. The evolution of this last parameter was monitored as a function of the milk coagulation time, for different concentrations of calcium chloride (0.01–0.03 M) and for coagulation temperatures varying between 30 and 36°C. No statistically significant difference was observed in the measurements of the rennet coagulation time, neither by the Berridge method nor by the analysis of the image sequences, except for those at 36°C. The association of the optical microscopic method and the analysis of image sequences by a quaternion-type representation, made it possible to identify optical changes during gel formation and to accurately determine the rennet coagulation time of milk.
Highlights
The coagulation of milk is one of the most critical steps in cheese making, as it considerably influences the cheese yield as well as the quality of the product obtained [1, 2]
Histogram peak in rennet-induced milk image sequences For rennet coagulation measured under the chosen microscopic conditions (40 × magnification), the changes in the histogram peak were followed as a function of the coagulation time of cow milk and skim milk powder
The rennet coagulation of milk was followed using optical microscopy coupled with image sequences analysis using quaternion type representation
Summary
The coagulation of milk is one of the most critical steps in cheese making, as it considerably influences the cheese yield as well as the quality of the product obtained [1, 2]. Karacheviev et al [11] evaluated the possibility for modelling milk coagulation kinetics using enzymes with different concentrations Rheological devices such as the lowamplitude dynamic rheometer oscillatory provide very useful information on the gel formation process [12]. This indirect method, considered as a reference one, is often used to control rennet coagulation of milk. O’Callaghan et al [13] successfully assessed rennet-induced coagulation of milk using a tuning-fork and torsional probes Both devices were associated with high-frequency motion (from 10 to 50 Hz, respectively), which could disturb the coagulation process [8]. The Foodtexture Puff Device measures the dynamic deformation of the surface of milk during “Quaternion-Type Representation for Measuring the Rennet Coagulation Time of Milk by Color Image Sequences Processing”
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