Abstract: A method (100) and a system for determining pH values of fermented/acidified animal/vegetable milk products from inline optical measurements, the method comprising: emitting light into a fermented/acidified animal/vegetable milk product (101); optically detecting scattering light coming from said fermented/acidified animal/vegetable milk product, generated from said emitted light once received therein, to collect scattered light data (102); calculating by a computing device including one or more processors running an algorithm at least one value of a variable from the collected scattered light data (103); and obtaining, by said computing device a pH value of the fermented/acidified animal/vegetable milk product by using said at least one calculated value of a variable (104), wherein a single wavelength is used for collecting the scattered light data.

Abstract: A method (100) and a system for determining pH values of fermented/acidified animal/vegetable milk products from inline optical measurements, the method comprising: emitting light into a fermented/acidified animal/vegetable milk product (101); optically detecting scattering light coming from said fermented/acidified animal/vegetable milk product, generated from said emitted light once received therein, to collect scattered light data (102); calculating by a computing device including one or more processors running an algorithm at least one value of a variable from the collected scattered light data (103); and obtaining, by said computing device a pH value of the fermented/acidified animal/vegetable milk product by using said at least one calculated value of a variable (104), wherein a single wavelength is used for collecting the scattered light data.

Abstract: A method and a system for determining gel firmness values from inline optical measurements. The method comprises:—emitting light into a gel which is hardening to develop firmness;—optically detecting light coming from said gel to collect light data;—calculating a value of a rheological variable from the collected light data;—defining a mathematical model of the evolution in time of said rheological variable;—defining a mathematical model of the evolution in time of an optical variable generated from a light generation mechanism responsible for generating said detected light;—combining both mathematical models in order to obtain an expression which does not include time and which relates said rheological variable with said optical variable; and—introducing said collected light data into said expression to calculate said value of the rheological variable. The system comprises means for implementing the method of the invention.

Abstract: A method is provided for improving quality of cheese produced from a milk batch. A light beam from an incident light source impinges onto a surface of the milk batch, and light backscatter is optically detected during a coagulation process and correlated to an optimum cutting time for the milk coagulum. Next, light backscattered from a curd and whey mixture derived from the milk batch during a syneresis process is optically detected and correlated to an optimum syneresis endpoint. At least one of the backscattered light data, optical parameters developed from analysis of the backscattered light data, and whey fat dilution are correlated to at least one of a milk protein %, a milk fat %, a milk total solids content, a milk processing temperature, a curd moisture content, a curd moisture change over time, whey fat content, a whey fat loss, and a final curd yield.

Abstract: A method is provided for improving the quality of cheese produced from a curd and whey mixture. The method comprises the steps of monitoring the curd and whey mixture during syneresis processing to collect color data, comparing the color data to a predetermined standard and terminating syneresis when the color meets the predetermined standard or, alternatively, analyzing the color data obtained to generate kinetic parameters that can be used to predict the end point of syneresis to improve control of curd moisture content.

Abstract: A method is provided for improving the quality of cheese produced from a curd and whey mixture. The method comprises the steps of monitoring the curd and whey mixture during syneresis processing to collect color data, comparing the color data to a predetermined standard and terminating syneresis when the color meets the predetermined standard or, alternatively, analyzing the color data obtained to generate kinetic parameters that can be used to predict the end point of syneresis to improve control of curd moisture content.

Abstract: A method is provided for improving quality of cheese produced from a milk batch. A light beam from an incident light source impinges onto a surface of the milk batch, and light backscatter is optically detected during a coagulation process and correlated to an optimum cutting time for the milk coagulum. Next, light backscattered from a curd and whey mixture derived from the milk batch during a syneresis process is optically detected and correlated to an optimum syneresis endpoint. At least one of the backscattered light data, optical parameters developed from analysis of the backscattered light data, and whey fat dilution are correlated to at least one of a milk protein %, a milk fat %, a milk total solids content, a milk processing temperature, a curd moisture content, a curd moisture change over time, whey fat content, a whey fat loss, and a final curd yield.

Abstract: Apparatus to purify air, which consists of a recipient (2) with water in its interior, in which is introduced, submerged in its interior an end, perforated section (5) of the smoke circulation conduct (6), which is pushed by a turbine, and sucked in by a smoke collector (7) to collect the smoke, with transversal and parallel axes (12) in its interior, with blades (13) which are turned with the aid of a transmission, consisting of sprockets (14) and a chain (15) connected to the axis sprocket (16) of the motor outlet (17).

Abstract: An operator interface device is connected to the central control unit of a remotely-monitored security system, which also includes one or more local control units located at monitored sites. A local control unit may initiate a telephone call to the central control unit to alert the operator of an event such as an intrusion at the site. The interface device has a keypad on which the operator can enter commands that are transmitted to the local control unit. A processor in the interface device uses a look-up table, state machine or other predetermined relationship to translate the command entered by the operator into the native or local command recognized by the local control unit.