Monitoring quality loss of pasteurized skim milk using visible and short wavelength near-infrared spectroscopy and multivariate analysis

Journal of Dairy Science

Volumn 91, Issue 3, 2008, Pages 950-958

  Al Qadiri, H M ^a   Lin, M ^b   Al Holy, M A ^c   Cavinato, A G ^d   Rasco, B A ^e  

^a UNIVERSITY OF JORDAN   (Jordan)

^b UNIVERSITY OF MISSOURI   (United States)

^c HASHEMITE UNIVERSITY   (Jordan)

^d EASTERN OREGON UNIVERSITY   (United States)

^e WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Milk spoilage; Pasteurization; Short wavelength near infrared; Spectroscopy

Indexed keywords

BACTERIA (MICROORGANISMS);

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; MICROBIOLOGY; MILK; NEAR INFRARED SPECTROSCOPY; PH; QUALITY CONTROL; TEMPERATURE; TIME;

ANALYSIS OF VARIANCE; ANIMALS; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MILK; QUALITY CONTROL; SPECTROSCOPY, NEAR-INFRARED; TEMPERATURE; TIME FACTORS;

EID: 40649091106     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0618     Document Type: Article

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