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A non-destructive ultrasonic technique presented in this paper to monitor in real time the renneted milk coagulation process in order to predict the clotting time. This one is often used as a reference to determine the cutting time of the gel, which means that the whey trapped in the gel pores has been expelled. During the enzymatic coagulation of milk, the change of the flight time has been exploited to determine the clotting time with high precision. The effects of the temperature (Standard temperature (ST), High temperature (HT) and Low temperature (LT)) and rennet concentration (Standard rennet (SR), High rennet (HR) and Low rennet (LR)) on the enzymatic coagulation were studied.

An Efficient Ultrasonic Method to Control the Coagulation Enzymatic of Milk