Modelling of pH, dry matter and mineral content of curds during soft cheese drainage

Abstract : The influence of the temperature at the rennet addition (31.2, 32.0 and 32.8 °C) and of the starter type on the soft cheese drainage process was studied. Off-line measurements of pH, calcium and phosphorous concentrations, as well as dry matter of the curd were performed in parallel with on-line measurements of the weight and pH of the whey. Only the starter type was found to have a significant influence on the curd and whey pH, on the calcium concentration in the curd and on the calcium/dry matter ratio. Correlations were established between weight of the whey and dry matter of the curd, as well as between pH of the whey and physico-chemical measurements in the curd. Linear regressions gave satisfactory results only when performed separately for each type of starter. Artificial neural networks allowed the building of common models for both starters and predicting curd pH, calcium concentration and the calcium/dry matter ratio using the pH of the whey at one hour after moulding.
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Daniel Picque, Ioan-Cristian Trelea, Yves Gauzere, Bernard Mietton, Georges Corrieu. Modelling of pH, dry matter and mineral content of curds during soft cheese drainage. Lait, Elsevier, 2004, 84 (5), pp.463-472. ⟨10.1051/lait:2004015⟩. ⟨hal-01537107⟩

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