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kuda mutamba View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kuda mutamba Quote  Post ReplyReply Direct Link To This Post Topic: modelling
    Posted: 23 Mar 2010 at 9:05pm
well i'm an undergrad trying to create a model to relate ph changes in whey to time and curd quality at the place i'm interning and wld be grateful for any tips and help....otherwise its a great site
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Mike Mullan View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Mike Mullan Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 9:05pm
Thanks for the posting. Will get back to you in early August.

Mike Mullan
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kuda mutamba View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kuda mutamba Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 9:05pm
thank u
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Mike Mullan View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Mike Mullan Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 9:06pm
Can you say a little more about what you are trying to do?

This is an interesting project.

The pH at draining can be related to a range of cheese quality indicators. pH is correlated with the the mineral composition of the curd and the residual lactose concentration for example. You may also be able to show an influence on moisture content in the finished cheese and -possibly- yield. While moisture may be a factor as far as yield is concerned curd strength may have some influence on yield through for example fat and fine losses.

pH will have a major effect on the development of functional properties in Mozzarella cheese for example.

Professor Pat Fox and his colleagues (e.g. O'Keeffe, R.B., Fox, P.F., Daly, C. (1975). Proteolysis in cheddar cheese: influence on the rate of acid production during manufacture. J. Dairy Res. 42, 11)have also shown that pH affects proteolysis. This is an area that seems to have been ignored.

Hopefully you will have seen the work from NIZO, Bob Lawrence and his colleagues, that summarises the overall effects of pH. Some key papers here!!!! See Lawrence, R.C., Heap, H.A. and Gilles, J. (1984). A controlled approach to cheese technology. J. Dairy Sci. 67, 1632 for a start.

The recent textbook on cheese science-Fox, P.F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. (2000)
Fundamentals of Cheese Science. Aspen Publishers, Inc. Gaitherburg, Maryland, US- may also be of some help.

I would recommend that you adopt a factorial expermental approach to your work. You might find some of our early work in this area helpful-Casserly, F.M., Mullan, W.M.A. and Weatherup, S.T.C. (1994) The use of statistical methods to optimise yield in Cheddar cheese plants. In 'Cheese yield and factors affecting its control - Proceedings of IDF Seminar held in Cork, Ireland', p367-374. International Dairy Federation, Brussels (Belgium).

Hope this is of some use.
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kuda mutamba View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kuda mutamba Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 9:07pm
the company makes mostly Italian mozzarella, so we took readings at 5 minute intervals from three vats. Our intention was to regress the results using statistical software. The reading involved measurements of the pH, temperature and conductance
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Mike Mullan View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Mike Mullan Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 9:07pm
I hope your work goes well.

I presume you will be correlating pH with functional properties?
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Anny Dentener View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Anny Dentener Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 9:07pm
For easy to use experimental design software I suggest to check out ******, really user friendly and at a reasonable price too. For a review of it see my website (www.adecron.co.nz). I have also reviewed others but find that I now prefer to use ***** as it does the stats thinking for you. You can also enter historic data and it will analyse them for you. Really good feature. The beauty of using experimental design is that you get much more information from a limited amount of work. The software can be downloaded for free and used I think for 40 days before you have to decide to buy it. No I am not getting a commission for this. I am just convinced about the value of good DOE. Good luck with your experiments. Cheese is an ideal vehicle for DOE because most factors interact with each other and it is very difficult to seperate out all the effects individually, ie moisture, temp, set and drain time, cuts, etc. Just make sure you seperated inputs from outputs. pH is a result of underlying activity in the cheese not an input per se. So you could well have a positive correlation between pH and a characteristic that are actually not the result of the pH but because of the underlying system in the cheese that cause that pH. Be careful. Always go back to the beginning and what you are actually changing. Good luck with your cheese making.

****Software name removed
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Jodie S View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jodie S Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 9:08pm
If you are a student use SPS- Excel notto bade either.

Why use anything else?

J
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M Mullan View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote M Mullan Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 9:08pm
Anny Dentener's post above makes an important point with regard to experimental design, the importance of differentiating between dependant and independent variables.

I would prefer consultants not to mention commercial software in this forum-happy for open source software and standard Mac, Linux, Windows packages that students might use to be mentioned.
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kuda mutamba View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote kuda mutamba Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 9:08pm
still wking on it
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Manjunath View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Manjunath Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 9:09pm
I am manjunatha from india
i did my research work ok KINETIC MODELLING for shelf life prediction of Mathura peda taking ,texture parameters,color,pH,water activity,HMF,TBA. and sensory scores.I DEVELOPED 3 EQUATIONS.what i did is ,i kept the product at three different temperatures and at three relative humidities.every 2 days after i have taken results.
i got excellent result.i dont know how to apply for patent can u tell me plz
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michael View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote michael Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 9:09pm
Manjunath

Most universities have staff with expertise in this area. Have you discussed your idea with your supervisor and your university? This is a specialised area and in the UK patent agents who have expertise in this area are often used.

You might find the link to the UK site below of some use

http://www.businesslink.gov.uk/bdotg/action/detail?type=RESOURCES&itemId=1073791320 . Note the advice 'You should never publicly disclose details of your invention before applying for a patent'
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