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Full-Text Articles in Dairy Science
Validation Of A Commercial Automated Body Condition Scoring System On A Commercial Dairy Farm, Israel L. Mullins, Carissa M. Truman, Magnus R. Campler, Jeffrey M. Bewley, Joao H. C. Costa
Validation Of A Commercial Automated Body Condition Scoring System On A Commercial Dairy Farm, Israel L. Mullins, Carissa M. Truman, Magnus R. Campler, Jeffrey M. Bewley, Joao H. C. Costa
Animal and Food Sciences Faculty Publications
Body condition scoring (BCS) is the management practice of assessing body reserves of individual animals by visual or tactile estimation of subcutaneous fat and muscle. Both high and low BCS can negatively impact milk production, disease, and reproduction. Visual or tactile estimation of subcutaneous fat reserves in dairy cattle relies on their body shape or thickness of fat layers and muscle on key areas of the body. Although manual BCS has proven beneficial, consistent qualitative scoring can be difficult to implement. The desirable BCS range for dairy cows varies within lactation and should be monitored at multiple time points throughout …
Monitoring Yogurt Culture Fermentation And Predicting Fermentation Endpoint With Fluorescence Spectroscopy, Timothey P. Mains, Frederick Alan Payne, Michael P. Sama
Monitoring Yogurt Culture Fermentation And Predicting Fermentation Endpoint With Fluorescence Spectroscopy, Timothey P. Mains, Frederick Alan Payne, Michael P. Sama
Biosystems and Agricultural Engineering Faculty Publications
Determination of the endpoint of yogurt culture fermentation is a process parameter that could benefit from automation. The feasibility of using a fluorescence sensor technology based on 280 nm excitation and 350 nm emission to predict the endpoint of yogurt culture fermentation was investigated and compared with the endpoint prediction from a near-infrared (880 nm) light backscatter sensor. Yogurt cultures with three levels of milk solids (8%, 10%, and 12%) and three temperatures (40°C, 43°C, and 46°C) were tested with three replications in a 3 x 3 factorial design (n = 27). Prediction models were developed for each optical measurement …
Effect Of Fat And Casein Particles In Milk On The Scattering Of Elliptically Polarized Light, Czarena L. Crofcheck, Jeremie Wade, Janakiraman N. Swamy, Mustafa M. Aslan, M. Pinar Mengüç
Effect Of Fat And Casein Particles In Milk On The Scattering Of Elliptically Polarized Light, Czarena L. Crofcheck, Jeremie Wade, Janakiraman N. Swamy, Mustafa M. Aslan, M. Pinar Mengüç
Biosystems and Agricultural Engineering Faculty Publications
In this article, we present an experimental approach to determine the milk fat content using scattered light intensity profiles. The elements of the scattering (Mueller) matrix have been shown to provide valuable information about variation of the optical properties of scattering particles. The scattering behavior of fat and casein in terms of the scattering matrix elements was experimentally determined for milk with varying fat levels ranging from 0.05 wt% (skim) to 3.20 wt% (whole). Three of the scattering Mueller matrix elements, specifically S11, S12/S11, and S33/S11, were found to be …
Light Backscatter Of Milk Products For Transition Sensing Using Optical Fibers, Frederick A. Payne, Czarena L. Crofcheck, Sue E. Nokes, Klat C. Kang
Light Backscatter Of Milk Products For Transition Sensing Using Optical Fibers, Frederick A. Payne, Czarena L. Crofcheck, Sue E. Nokes, Klat C. Kang
Biosystems and Agricultural Engineering Faculty Publications
Transition sensors are needed, particularly in the dairy industry, for detecting transitions in pipe flow systems from product-to-water or product-to-product (such as from chocolate to vanilla ice cream mix). Transition information is used to automatically sequence valves to minimize product waste. Optical fibers were used to measure light backscatter between 400 and 950 nm as a function of milk concentration in water and milkfat concentration in milk. The normalized response (100% for product and 0% for water) as a function of product concentration in water was approximately logarithmic for skim milk between 400 and 900 nm and approximately linear for …
Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes
Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes
Biosystems and Agricultural Engineering Faculty Publications
An automated system for monitoring culture growth and determining coagulum cutting time is needed for cottage cheese manufacturing. A light backscatter measurement system was designed and installed in a local cottage cheese manufacturing plant. A cutting time prediction algorithm was developed using parameters generated from the backscatter profile. The cutting time prediction algorithm, Tcut = Tmax + β2 S, used two time-based parameters generated from the backscatter profile (Tmax and S) and one operator selected parameter, β2, to predict the coagulum cutting time, Tcut. The standard error of prediction for the algorithm was 6.4 …