METHOD FOR ESTIMATING TIMING FOR ADDING MILK COAGULATING ENZYME AND TIMING FOR CUTTING CURD EACH IN CHEESE PRODUCTION PROCESS

摘要

PROBLEM TO BE SOLVED: To provide a method for precisely estimating timing for adding a milk coagulating enzyme and timing for cutting curd each in a cheese production process. SOLUTION: The method for estimating timing for adding a milk coagulating enzyme and timing for cutting curd each in a cheese production process comprises using a neutral network 1 to estimate the timing for adding the milk coagulating enzyme and for cutting the curd based on the whole of a solid C, a starter addition rate R, pH variation in and after culturing start time each for raw material milk. The method enables promoting automatization of cheese production, and largely contributing to improvement in quality of cheese and production yield of the cheese. The method enables automatization where no human errors or variation in judgement is not caused, and eliminates difference in qualities of respective lots. COPYRIGHT: (C)2004,JPO