Ultrasonic measurement of milk coagulation time

摘要

Using a pulse reflection technique an ultrasonic system has been developed to monitor in situ the coagulation process of rennetted milk. The velocity and attenuation of ultrasonic waves through coagulating milk were continuously monitored. The observed changes in ultrasonic velocity during coagulation were used to predict the coagulation time. The coagulation time is indicative of the transition from the enzymatic phase to the physicochemical phase. The determination of coagulation time has a decisive role in determining the qualities of the end product in cheesemaking.