Citation
(2001), "Milk coagulation by infrared", Nutrition & Food Science, Vol. 31 No. 6. https://doi.org/10.1108/nfs.2001.01731fab.008
Publisher
:Emerald Group Publishing Limited
Copyright © 2001, MCB UP Limited
Milk coagulation by infrared
Milk coagulation by infrared
A new method of coagulating milk in cheese making has been developed by a research team at the Versailles Grignon Research Centre. Developed by INRA, the Optigraph is a new device making it possible to determine the moment of coagulation of milk and then the increase in curd firmness over time. Its principle of measurement is based on the attenuation of an infrared beam passing through samples of milk placed in 10ml dishes. The infrared beam is absorbed and is directly related to the medium it passes through: in this case milk in the process of coagulation. The changes are analysed in real time by a computer which converts them into data directly usable by the cheese maker. Advantages of the system include the absence of moving parts, the simplicity and quality of optical measurements and full automation of all operations. For further information contact Rob Williams, FTPB, 21-24 Grosvenor Place, London SW1X 7TB.