On-line prediction of cheese making indices using backscatter of near infrared light

International Dairy Journal

Volumn 18, Issue 2, 2008, Pages 120-128

  Fagan, C C ^a   Castillo, M ^b   O'Donnell, C P ^a   O'Callaghan, D J ^c   Payne, F A ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b Department of Biosystems and Agricultural Engineering ^*  (United States)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Curd moisture; Curd yield; Fibre optic; Optical sensor; Process control; Syneresis; Whey fat

Indexed keywords

CALCIUM; COAGULATION; ELECTROMAGNETIC WAVE BACKSCATTERING; FIBER OPTIC SENSORS; FOOD PRESERVATION; INFRARED RADIATION; MOISTURE; OILS AND FATS; PROCESS CONTROL;

CURD MOISTURE; CURD YIELD; CUTTING TIME; SYNERESIS; WHEY FAT;

DAIRY PRODUCTS;

EID: 36549030436     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.09.007     Document Type: Article

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