Process analytical technology for cheese manufacture |
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| Authors: | Bhavya Panikuttira Norah O'Shea John T Tobin Brijesh K Tiwari Colm P O'Donnell |
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| Affiliation: | 1. School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland;2. Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co.Cork, Ireland;3. Food Chemistry and Technology Department, Teagasc Food Research Centre, Dublin, Ireland |
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| Abstract: | Recent research on the development and application of process analytical technology (PAT) for cheese manufacture is reviewed in this article. PAT is a framework for innovative process manufacturing and quality assurance, which has been widely investigated for dairy processing applications, where particular processing challenges arise due to the variations in the physiochemical properties of milk. Cheese manufacturers are increasingly considering the adoption of a PAT approach to facilitate manufacture of cheese with enhanced product quality, safety and process efficiency. However, to date adoption of PAT in the dairy industry has been limited due to challenges associated with development and validation of calibration models, instrument variability, sanitary design and compatibility with processing environments. New technical developments in PAT tools, advances in chemometric modelling, robust data management tools and improved understanding of critical product and process parameters will facilitate further adoption of a PAT approach in cheese manufacture. |
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| Keywords: | Cheese quality coagulation milk composition near infrared process analytical technology process control spectroscopy syneresis |
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