Measurement of the rennet clotting time of milk by digital image sequences (2D+t) processing

Djaowe, Gamraïkréo; Bouchet, L.; Boukar, Ousman; Libouga, David Gabriel; Waldogo, Beldo

doi:10.1016/j.jfoodeng.2012.07.024

Cited by 10 publications

(6 citation statements)

References 16 publications

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“…Structural transformation and development of firmness during milk clotting have been examined by sophisticated measurement techniques [11,12,13]. The structure and properties of casein micelles are highly dependent on the environmental conditions.…”

Section: Introductionmentioning

confidence: 99%

Quantifying Thermally Induced Flowability of Rennet Cheese Curds

Shima

Tanimoto

2015

International Journal of Food Properties

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Conversion of liquid milk to cheese curds is the first stage in cheese manufacture. Changing the rigidity of cheese curds through heating and pH control is an established method for preparing fresh curds, whereas a similar method to prepare fully coagulated curds is largely unknown. This study elucidated the effect of temperature variation on the viscoelastic moduli of fully coagulated curds under different pH conditions. The results showed that rennet curds treated at pH 4.8 exhibited drastic changes in the viscoelasticity at 43• C, above which the degree of fluidity exceeded the degree of rigidity. The viscoelastic moduli exhibited exponential decay as a function of temperature, which was independent of pH.

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Section: Introductionmentioning

confidence: 99%

Quantifying Thermally Induced Flowability of Rennet Cheese Curds

Shima

Tanimoto

2015

International Journal of Food Properties

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“…Термический онлайн-метод, использующий датчик с нагретой проволокой, погруженный в молоко с внесенным сычужным ферментом, показал хорошую эффективность для прогнозирования времени структурообразования. Однако он не приспособлен для характеристики плотности сгустка [30]. Наибольшее распространение во всем мире с 1984 г. получил достаточно простой прибор -Formagraph (Foss Electric, Дания).…”

Section: объекты и методы исследованияunclassified

“…Затем производят запись последовательности изображений в течение определенного времени при одинаковом увеличении (40×) для каждого образца и анализируют посредством определения пиков цветовых гистограмм с использованием алгоритмов, реализованных в программном обеспечении Matlab 7.7. Использованные алгоритмы успешно продемонстрировали фиксацию изменений оптических свойств при коагуляции молока по серии микроскопических снимков [30]. К оптическим методам контроля относятся также исследования с применением инфракрасного излучения, проводимые по двум направлениям.…”

Section: объекты и методы исследованияunclassified

Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties

Илларионова

Кручинин

Turovskaya

et al. 2021

Food Processing: Techniques and Technology

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Introduction. An integrated monitoring of raw milk’s contents, quality, and security is a key factor that guarantees the high-quality dairy production. As a result, new research methods of rennet clotting are a topical and urgent area of study. The research objective was to systemize and analyze the basic criteria and assessment methods of rennet-induced protein gels in milk systems. Study objects and methods. The authors reviewed the official Russian criteria and methods of raw milk assessment by its rennet coagulation properties. The research also featured the most widespread instrumental approaches used in best practices from around the world. Results and discussion. In Russian and foreign cheese production, milk is always tested for its physicochemical and microbiological indicators, with a mandatory check of its coagulation characteristics. Russian cheese-makers use different modifications of rennet and rennet-fermenting tests based on subjective sensory evaluation, while international scientific trends in this area aim at developing and improving instrumental methods by using a complex indicator MCP. This indicator characterizes the parameters of rennet coagulation with the help of such devices as Formagraph, Lattodinamografo, Optigraph, etc. Formagraph is a simple instrument for measuring rheological properties of milk clotting. It was popular in the late XX century. The resent years saw the development of other methods of instrumental control, including those based on optical measurements. For instance, Ortigraph is one such instrument that receives unified data on coagulation properties of raw milk by using near-infrared waves. Sensory and instrumental methods have their advantages and disadvantages. However, the most significant criteria for a quick test of cheeseability, yield, and quality are the speed of analysis and the comparability and reproducibility of results. Conclusion. To improve cheeseability testing, Russian cheese-makers need to use the international experience, which offers standardized evaluation criteria in combination with various instrumental approaches. However, the integration of foreign regulations and methods into Russian studies is not the only option. The improvement and development of national instrumental methods of evaluating milk protein coagulation is also crucial.

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“…The use of digital image processing (image identification/detection and intelligent information systems) for the determination of the rennet coagulation time was studied by Djaowé 117. Histograms of the RGB‐values and luminance were evaluated.…”

Section: Digital Image Analysismentioning

confidence: 99%

Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview

et al. 2016

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The food industry is the fourth largest industrial sector in Germany. The eagerness for innovation is classified as low. The food industry faces significantly larger challenges compared to the chemical industry since the demands of raw materials on processing are higher and more complex. In this contribution, the characteristics of food manufacturing are presented. The potential of optical process analyzers based on NIR, fluorescence, and Raman spectroscopy as well as on digital image analysis is demonstrated. These process analyzers can provide important information on raw materials, intermediate and end products, and improve the automation grade of production processes.

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Measurement of the rennet clotting time of milk by digital image sequences (2D+t) processing

Cited by 10 publications

References 16 publications

Quantifying Thermally Induced Flowability of Rennet Cheese Curds

Quantifying Thermally Induced Flowability of Rennet Cheese Curds

Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties

Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview

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