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Validation of a curd-syneresis sensor over a range of milk composition and process parameters

M. J. Mateo^*,,1, D. J. O’Callaghan^*, C. D. Everard^*, M. Castillo, F. A. Payne and C. P. O’Donnell

^* Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
Biosystems Engineering, School of Agriculture, Food Science, and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
Biosystems and Agricultural Engineering, University of Kentucky, 128 C.E. Barnhart Building, Lexington 40546-0276

¹ Corresponding author: maria.mateo{at}teagasc.ie

An online visible–near-infrared sensor was used to monitor the course of syneresis during cheesemaking with the purpose of validating syneresis indices obtained using partial least squares, with cross-validation across a range of milk fat levels, gel firmness levels at cutting, curd cutting programs, stirring speeds, milk protein levels, and fat:protein ratio levels. Three series of trials were carried out in an 11-L cheese vat using recombined whole milk. Three factorial experimental designs were used, consisting of 1) 3 curd stirring speeds and 3 cutting programs; 2) 3 milk fat levels and 3 gel firmness levels at cutting; and 3) 2 milk protein levels and 3 fat:protein ratio levels, respectively. Milk was clotted under constant conditions in all experiments and the gel was cut according to the respective experimental design. Prediction models for production of whey and whey fat losses were developed in 2 of the experiments and validated in the other experiment. The best models gave standard error of prediction values of 6.6 g/100 g for yield of whey and 0.05 g/100 g for fat in whey, as compared with 4.4 and 0.013 g/100 g, respectively, for the calibration data sets. Robust models developed for predicting yield of whey and whey fat losses using a validation method have potential application in the cheese industry.

Key Words: curd-syneresis sensor • validation • whey yield • whey fat