Characteristics of the churning process in continuous butter manufacture and modelling using an artificial neural network

International Dairy Journal

Volumn 18, Issue 3, 2008, Pages 323-328

  Funahashi, H ^a   Horiuchi, J ^b  

^a SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

^b KITAMI INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

Butter; Churning; Modelling; Neural network; Water content

Indexed keywords

DATA STRUCTURES; FLOW RATE; MATHEMATICAL MODELS; NEURAL NETWORKS; WATER CONTENT;

CONTINUOUS BUTTER MANUFACTURE; CREAM FEED TEMPERATURE; CREAM FLOW RATE; PHYSICAL RIPENING TIME;

DAIRY PRODUCTS;

EID: 36448992908     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.08.001     Document Type: Article

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