Using Light Backscatter at 980 nm to Determine Curd Moisture Content at Various Milk Fat and Gel Firmness Levels in Cheese-making

Abstract

Curd moisture control plays a fundamental role in determining the quality of the final cheese. A large field of view (LFV) light backscatter sensor at 980 nm was used as a rapid on-line method for monitoring curd moisture content changes during syneresis. Improving the control of curd moisture content during the cheese-making process may enhance product consistency and reduce the overall production cost. The objective of this study was to evaluate the influence of two experimental variables (i.e. fat and gel firmness at cutting) using light backscatter at 980 nm on syneresis and curd moisture content prediction. An experiment was conducted in which whole milk was recombined at three fat levels, clotted under constant conditions and the milk gel was cut at three gel firmness levels. The curd-whey mixture was stirred in the vat after gel cutting and the syneresis process was monitored using the LFV sensor which was installed in the cheese vat wall.