Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging

Abstract This study aim was to explore the laser backscattering imaging technique's capacity model curdling phase in cheese processing. To do so, three different formulas were studied by modifying solute concentration. Textural modifications matrix during characterised viscosimetry and texture measurements depending on samples' liquid or solid state. state changed determining gelation establish limits for phases. The process also technique, which showed dependence both concentration enzymatic effect previously observed After following multivariate statistical procedures reduce dimensionality, results revealed that strongly influenced variance technique captured. It reduced visibility of change image parameters. eliminating this influence, evolution across phases modelled. Data divided into used successfully predict status each non-linear regression procedures. concluded presented suitable properties be non-destructive continuous monitoring cheese-making process.