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Process analytical technology for cheese manufacture
Author(s) -
Panikuttira Bhavya,
O'Shea Norah,
Tobin John T.,
Tiwari Brijesh K.,
O'Donnell Colm P.
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13806
Subject(s) - quality assurance , process analytical technology , manufacturing engineering , process (computing) , quality (philosophy) , process validation , new product development , product (mathematics) , dairy industry , process engineering , computer science , engineering , systems engineering , process management , risk analysis (engineering) , work in process , business , operations management , mathematics , philosophy , chemistry , external quality assessment , geometry , food science , epistemology , marketing , operating system
Summary Recent research on the development and application of process analytical technology ( PAT ) for cheese manufacture is reviewed in this article. PAT is a framework for innovative process manufacturing and quality assurance, which has been widely investigated for dairy processing applications, where particular processing challenges arise due to the variations in the physiochemical properties of milk. Cheese manufacturers are increasingly considering the adoption of a PAT approach to facilitate manufacture of cheese with enhanced product quality, safety and process efficiency. However, to date adoption of PAT in the dairy industry has been limited due to challenges associated with development and validation of calibration models, instrument variability, sanitary design and compatibility with processing environments. New technical developments in PAT tools, advances in chemometric modelling, robust data management tools and improved understanding of critical product and process parameters will facilitate further adoption of a PAT approach in cheese manufacture.