Next Article in Journal
Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study
Previous Article in Journal
The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation
Article

Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd

1
Center of Food and Fermentation Technologies (CFFT), Akadeemia tee 15a, 12618 Tallinn, Estonia
2
Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia
3
Tehnolabor OÜ, Tähetorni tn 21, 11625 Tallinn, Estonia
4
Senmark Invest OÜ, Peterburi tee 46, 11415 Tallinn, Estonia
*
Author to whom correspondence should be addressed.
Academic Editor: Golfo Moatsou
Foods 2021, 10(3), 576; https://doi.org/10.3390/foods10030576
Received: 9 February 2021 / Revised: 3 March 2021 / Accepted: 8 March 2021 / Published: 10 March 2021
(This article belongs to the Section Dairy)
The yield of product (cheese) during the cheese-making process depends on the cutting time of the cheese curd. However, the determination of optimal cutting time on an industrial scale is difficult as current standard methods are destructive or analyse only small volumes and not the entire milk to be curdled into cheese. This paper presents a novel front-face fluorimeter (FFF) that is designed to be immersed into a milk batch to enable the determination of the cutting time of cheese curd without the destruction of the sample. The FFF sensor signal corresponds to physical changes in milk during cheese formation and has high predictive power (r > 0.85) and good accuracy (RSE = 30%, considering daily variation between milk samples). The performance of the presented fluorimeter was on par with standard rheological and Berridge methods. View Full-Text
Keywords: milk coagulation; front-face fluorescence; rheology; Berridge testing; Rhizomusor Myhea milk coagulation; front-face fluorescence; rheology; Berridge testing; Rhizomusor Myhea
Show Figures

Figure 1

MDPI and ACS Style

Lazouskaya, M.; Stulova, I.; Sõrmus, A.; Scheler, O.; Tiisma, K.; Vinter, T.; Loov, R.; Tamm, M. Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd. Foods 2021, 10, 576. https://doi.org/10.3390/foods10030576

AMA Style

Lazouskaya M, Stulova I, Sõrmus A, Scheler O, Tiisma K, Vinter T, Loov R, Tamm M. Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd. Foods. 2021; 10(3):576. https://doi.org/10.3390/foods10030576

Chicago/Turabian Style

Lazouskaya, Maryna; Stulova, Irina; Sõrmus, Aavo; Scheler, Ott; Tiisma, Kalle; Vinter, Toomas; Loov, Roman; Tamm, Martti. 2021. "Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd" Foods 10, no. 3: 576. https://doi.org/10.3390/foods10030576

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop