Food systems

Advanced search


Full Text:


The article presents the results of manufacture and experimental studies of the use of hot wire method, implemented on standard elements of automation equipment, for online determination of milk curd readiness to cutting in the cheesemaking process. the values of the elastic modulus for different types of cheeses at the moment of milk curd readiness to cutting are determined. the statistical processing of the results of experimental studies was carried out. It is shown that the average value of the elastic modulus at this moment is 1.68 c.u., and the standard deviation is 0.017 c.u. The investigations have been performed to evaluate the effect of the type of enzyme preparation on the milk curd properties and the accuracy of determining the moment of milk curd readiness to cutting, obtained with their use. It is established that the value of the elastic modulus, specific for the moment of milk curd readiness to cutting, will be different for each type of enzyme preparation. The average value of the elastic modulus of the curd at the moment of its readiness to cutting with the use of different types of enzyme preparations can vary from 1.5 to 1.95 c.u., but it is a constant value for each of them. The researches showed that the hot wire method could be used for mechanization and automatization of the industrial manufacture process


About the Author

I, T. Smykov
All-Russian Scientific Research Institute of Butter–and Cheese–making — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
doctor of technical sciences, chief research scientist


1. O’Callaghan, D. J., O’Donnell, C. P., Payne, F. A. (2002). Review of systems for monitoring curd setting during cheesemaking. International Journal of Dairy technology, 55(2), 65–74.

2. Castillo, M. (2010). Cutting time Prediction Methods in Cheese Making // in book: Encyclopedia of Agricultural, Food, and Biological Engineering, eds. Heldman, D. R. and Moraru C. I., — CRC Press.— 762 P.

3. Arango, O., Castillo, M. (2018). A method for the inline measurement of milk gel firmness using an optical sensor. Journal of dairy science, 101(5), 3910–3917.

4. Ozer, B. Destructive (2004). Effects of Classical Viscosimeters on the Microstructure of Yoghurt Gel. Turkish Journal of Agriculture and Forestry, 28(1), 19–23.

5. Derra, M., Bakkali F., Amghar A., Sahsah H. (2018). Estimation of coagulation time in cheese manufacture using an ultrasonic pulse-echo technique. Journal of Food engineering, 216(1), 65–71.

6. Hori, t. (1985). Objective measurements of the process of curd formation during rennet treatment of milks by the hot wire method. Journal of Food science, 50(4), 911–917.

7. Miyawaki, O., Sato, Y., Yano, t., Ito, K., Saeko, Y. (1990).Fundamental aspects of viscosity monitoring by the hot wire technique. Journal of Food science, 55(3),854–857.

8. Osintsev, A. M. (2014). theoretical and practical aspects of the thermographic method for milk coagulation research. Foods and raw Materials, 2(2), 147–155.

9. O’Callaghan, D. J., O’Donnell, C. P., Payne, F. A. (1999). A comparison of on-line techniques for determination of curd setting time using cheesemilks under different rates of coagulation. Journal of Food engineering, 41(1), 43–54.

10. O’Callaghan, D. J., O’Donnell, C. P., Payne, F. A.(2000).On-line sensing techniques for coagulum setting in renneted milks. Journal of Food engineering, 43(3), 155–165.

11. Gonçalves, B. J., Pereira, C. G., Lago, A. M. t., Gonçalves, C. S., Giarola, t. M. O., Abreu, L. R., Resend, J. V. (2017). thermal conductivity as influenced by the temperature and apparent viscosity of dairy products.Journal of dairy science, 100(5), 3513–3525.

12. Liu, X. t., Zhang, H., Wang, F., Luo, J., Guo, H. Y., Ren F. Z. (2014). Rheological and structural properties of differently acidified and renneted milk gels. Journal of dairy science, 97, 3292–3299.

13. Rogelj, I., Perko, B., Francky, A., Penca, V., Pungercar, J. (2001).Recombinant Lamb Chymosin as an Alternative Coagulating Enzyme in Cheese Production. Journal of dairy science, 84(5), 1020–1026.


For citations:


Views: 683

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)