A portable NIR device for the optical supervision of milk coagulation process

The coagulation of milk is the fundamental process in cheese-making, based on a gel formation as consequence of physicochemical changes taking place in the casein micelles, the monitoring the whole process of milk curd formation is a constant preoccupation for dairy researchers and cheese companies (Lagaude et al., 2004). In addition to advances in composition-based applications of near infrared spectroscopy (NIRS), innovative uses of this technology are pursuing dynamic applications that show promise, especially in regard to tracking a sample in situ during food processing (Bock and Connelly, 2008). In this way the literature describes cheese making process applications of NIRS for curd cutting time determination, which conclude that NIRS would be a suitable method of monitoring milk coagulation, as shown i.e. the works published by Fagan et al. (Fagan et al., 2008; Fagan et al., 2007), based in the use of the commercial CoAguLite probe (with a LED at 880nm and a photodetector for light reflectance detection).

Occurrence of moulds associated with ovine raw milk and cheeses of the Spanish region of Castilla La Mancha

The distribution of mould species was examined at several points of the processing chain in a Manchego cheese plant and associated dairy farms. Geotrichum and Fusarium were the most frequent genera isolated in milk samples as well as in 1-month ripened cheeses, evidencing a direct transfer from raw milk. Conversely, the mycobiota of long-ripened cheeses consisted mainly of Penicillium species, which gained entry to the cheese through the air of ripening rooms. This study contributes to the understanding of the dynamics of fungal populations in semihard and hard cheeses, highlighting that airborne transfer from the stables could have a direct impact on their quality.