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Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology
Author(s) -
Sbodio O.A.,
Tercero E.J.,
Coutaz R.,
Martinez E.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09459.x
Subject(s) - response surface methodology , rennet , central composite design , coagulation , composite number , voltage , chemistry , materials science , analytical chemistry (journal) , mathematics , chromatography , composite material , food science , electrical engineering , engineering , psychiatry , casein , psychology
: To evaluate the relationship between the factors affecting coagulation, the hot wire method was used for direct measurements of the renneting milk process as well as a central composite design with 3 factors: rennet concentration (x 1 ), renneting pH (x 2 ), and temperature (x 3 ). Second‐order models for maximum voltage (Y 1 ), time at maximum voltage (Y 2 ), and coagulation time (Y 3 ) were employed to generate response surface contours. Optimum conditions for cutting time were found with x 1 = 0.0278 R.U./mL milk, x 2 = 6.60, and x 3 = 35 °C, for which the responses were Y 1 = 2854 ± 171 μV, Y 2 , = 14.08 ± 3.04 min, and Y 3 = 7.16 ± 1.12 min. No significant differences (p > 0.01) were found between the 3 responses obtained in the experiment and the ones predicted by the models. The use of the objective and non‐destructive monitoring of curd formation and the response surface methodology can be recommended to optimize milk coagulation.