RESEARCH PROJECTS

1 Cutting Time Prediction in Enzymatic Coagulation
of Milk

2 Endpoint Prediction in Acid Coagulation of Milk

3 Curd Syneresis Optical Sensor Technology

4 Biphasic Model for Milk Gels Syneresis

5 Total Milk-Clotting Activity Measurement Apparatus

6 Study of functional properties of whey proteins.
Thermal denaturation and aggregation of ß-LB

7 Cheese microstructure and nanotechnology
applications

8 Meat emulsion stability sensor technology

9 Study of antioxidant and emulsifying properties
of alcalase-hydrolized potato proteins in meat
emulsions with different fat concentrations

2 Endpoint Prediction in Acid Coagulation
of Milk

Yogurt and cottage cheese processing efficiency and product consistency could be improved if the fermentation endpoint could be automatically determined. The end-point of these fermented products is generally selected by direct pH measure-ment. However, the measurement of pH in a vat using glass electrodes is usually not allowed for product safety reasons. Typically, product samples are collected and the pH is determined manually.

A light backscatter sensor was used to measure the optical fingerprint during fermentation and optical parameters obtained from the response. These parameters were used to develop an algorithm for predicting the endpoint. This technique is being investigated in the laboratory; however, commercial systems have been tested.

Prediction of cutting time versus actual cutting time (cutting time defined as the time when gel pH reaches 4.8.