Monitoring skim milk coagulation for cottage cheese production using fiber optics

R. C. Sullivan, F. A. Payne, S. E. Nokes, R. S. Gates

Research output: Contribution to journalConference articlepeer-review


Monitoring the culture of skim milk and determining coagulum cutting time are critical steps in the production of cottage cheese. Changes in reflectance and optical consistency profiles of the culture of skim milk at four different protein levels were tested using a fiber optic probe system. The culture of skim milk was monitored by measuring reflectance and optical consistency profiles. It was found that the most responsive light wavelengths were 900 and 420 nm for reflectance and optical consistency, respectively. Protein was found to have a significant linear effect on optical consistency. Coagulum cutting time can be correlated with process variables to determine prediction cutting time models.

Original languageEnglish
JournalPaper - American Society of Agricultural Engineers
StatePublished - 1997
EventProceedings of the 1997 ASAE Annual International Meeting. Part 1 (of 3) - Minneapolis, MN, USA
Duration: Aug 10 1997Aug 14 1997

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)


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