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Volumn 11, Issue 5, 1995, Pages 691-697

Automatic control of coagulum cutting in cheese manufacturing

Author keywords

Coagulation; Fiber optic; Milk; Sensor

Indexed keywords


EID: 0000033844     PISSN: 08838542     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (22)

References (9)
  • 1
    • 0023644737 scopus 로고
    • Kinetics of milk coagulation: I. The kinetics of kappa casein hydrolysis in the presence of enzyme deactivation
    • Carlson, A., C. G. Hill Jr. and N. F. Olson. 1987a. Kinetics of milk coagulation: I. The kinetics of kappa casein hydrolysis in the presence of enzyme deactivation. Biotechnol. Bioeng. 29:582.
    • (1987) Biotechnol. Bioeng. , vol.29 , pp. 582
    • Carlson, A.1    Hill Jr., C.G.2    Olson, N.F.3
  • 2
    • 0023644735 scopus 로고
    • The kinetics of milk coagulation: IV. The kinetics of the gel-firming process
    • Carlson, A., C. G. Hill Jr. and N. F. Olson. 1987b. The kinetics of milk coagulation: IV. The kinetics of the gel-firming process. Biotechnol. Bioeng. 29:612.
    • (1987) Biotechnol. Bioeng. , vol.29 , pp. 612
    • Carlson, A.1    Hill Jr., C.G.2    Olson, N.F.3
  • 3
    • 84981420830 scopus 로고
    • Rheological analysis of curd formation
    • Douillard, R. 1973. Rheological analysis of curd formation. J. Texture Stud. 4:158.
    • (1973) J. Texture Stud. , vol.4 , pp. 158
    • Douillard, R.1
  • 4
    • 84987367534 scopus 로고
    • Objective measurements of the process of curd formation during rennet treatment of milks by the hot wire method
    • Hori, T. 1985. Objective measurements of the process of curd formation during rennet treatment of milks by the hot wire method. J. Food Sci. 50:911.
    • (1985) J. Food Sci. , vol.50 , pp. 911
    • Hori, T.1
  • 5
    • 0027593076 scopus 로고
    • Fiber optic sensor for predicting the cutting time of coagulating milk for cheese production
    • Payne, F. A., C. L. Hicks, S. Madangopal and S. A. Shearer. 1993a. Fiber optic sensor for predicting the cutting time of coagulating milk for cheese production. Transactions of the ASAE 36(3):841-847.
    • (1993) Transactions of the ASAE , vol.36 , Issue.3 , pp. 841-847
    • Payne, F.A.1    Hicks, C.L.2    Madangopal, S.3    Shearer, S.A.4
  • 6
    • 85025747356 scopus 로고
    • Predicting optimal cutting time of coagulating milk using diffuse reflectance
    • Payne, F. A., C. L. Hicks and P.-S. Shen. 1993b. Predicting optimal cutting time of coagulating milk using diffuse reflectance. J. Dairy Sci. 76:48-61.
    • (1993) J. Dairy Sci. , vol.76 , pp. 48-61
    • Payne, F.A.1    Hicks, C.L.2    Shen, P.-S.3
  • 8
    • 0028550614 scopus 로고
    • Analysis of enzymatic hydrolysis of of K-casein in milk using diffuse reflectance of near infrared radiation
    • Saputra, D., F. A. Payne and C. L. Hicks. 1994. Analysis of enzymatic hydrolysis of of K-casein in milk using diffuse reflectance of near infrared radiation. Transactions of the ASAE 37(6): 1947-1955.
    • (1994) Transactions of the ASAE , vol.37 , Issue.6 , pp. 1947-1955
    • Saputra, D.1    Payne, F.A.2    Hicks, C.L.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.