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MILK COAGULATION CUT‐TIME DETERMINATION USING ULTRASONICS
Author(s) -
GUNASEKARAN SUNDARAM,
AY CHYUNG
Publication year - 1996
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1996.tb00381.x
Subject(s) - attenuation , rennet , coagulation , ultrasonic sensor , materials science , chemistry , acoustics , optics , food science , physics , medicine , psychiatry , casein
A nondestructive method of determining milk coagulation cut‐time was investigated. Velocity and attenuation of ultrasonic waves through coagulating skim milk were measured after rennet addition. the ultrasonic attenuation measurements were found suitable for distinguishing the effect of different experimental variables (three levels of temperature, rennet and CaCl 2 ). Based on the rate of change of attenuation during coagulation, a turning point was defined at which the attenuation rate change was ‐0.1 neper/m/min. the cut‐time was proposed to be 20 min from the time the turning point was observed. the cut‐times predicted by this criterion were statistically similar to those predicted by the manual method currently used in the industry.