Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor

Journal of Dairy Research

Volumn 70, Issue 2, 2003, Pages 205-215

  Castillo, Manuel ^a   Payne, Fred A ^b   Hicks, Clair L ^b   Laencina, José ^a   López, María Belén ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Activation energy; Cutting time; Diffuse reflectance; Goats' milk; Protein; Rennet; Temperature

Indexed keywords

ALGORITHMS; ANIMALS; CALCIUM; CASEINS; CHEMISTRY, PHYSICAL; CHYMOSIN; FEMALE; FIBER OPTICS; FOOD TECHNOLOGY; GOATS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MILK; MILK PROTEINS; RECOMBINANT PROTEINS; TEMPERATURE; THERMODYNAMICS; TIME FACTORS;

CAPRA HIRCUS;

EID: 0038519943     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029903006113     Document Type: Article

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