Abstract
A sensor for measuring diffuse reflectance of milk during the typical 6-h culture of cottage cheese was installed in a local manufacturing facility. Diffuse reflectance was found to increase slowly during the first three hours of the culture and increase rapidly toward the end of fermentation. The correlation between parameters generated from the diffuse reflectance profile and cutting time was sufficient to develop an algorithm for cutting time prediction. An algorithm incorporating tmax (time from adding culture to the maximum rate of change in reflectance) and slope of the reflectance curve at tmax predicted the operator selected cutting time with a standard error of 8.7 min.
Document Type
Article
Publication Date
5-1998
Digital Object Identifier (DOI)
https://doi.org/10.13031/2013.17197
Funding Information
The financial support of Winchester Farms Dairy, a Kroger Company (Cincinnati, Ohio) Processing Plant, is appreciated.
Related Content
The paper (95-05-094) reports results of an investigation by the Kentucky Agricultural Experiment Station and is published with the approval of the Director.
Repository Citation
Payne, Frederick Alan; Freels, R. Carol; Nokes, Sue E.; and Gates, Richard S., "Diffuse Reflectance Changes During the Culture of Cottage Cheese" (1998). Biosystems and Agricultural Engineering Faculty Publications. 110.
https://uknowledge.uky.edu/bae_facpub/110
Included in
Agriculture Commons, Bioresource and Agricultural Engineering Commons, Dairy Science Commons
Notes/Citation Information
Published in Transactions of the ASAE, v. 41, issue 3, p. 709-713.
© 1998 American Society of Agricultural Engineers
The copyright holder has granted the permission for posting the article here.