메뉴 건너뛰기




Volumn 18, Issue 7, 2008, Pages 741-753

Predictive modelling of dairy manufacturing processes

Author keywords

[No Author keywords available]

Indexed keywords

INDUSTRIAL APPLICATIONS; NEURAL NETWORKS; QUALITY CONTROL; SUPPLY CHAINS;

EID: 44549085532     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.03.009     Document Type: Review
Times cited : (36)

References (105)
  • 2
    • 0035822020 scopus 로고    scopus 로고
    • Batch cultures of supplemented whey permeate using Lactobacillus helveticus: Unstructured model for biomass formation, substrate consumption and lactic acid production
    • Amrane A. Batch cultures of supplemented whey permeate using Lactobacillus helveticus: Unstructured model for biomass formation, substrate consumption and lactic acid production. Enzyme and Microbial Technology 28 (2001) 827-834
    • (2001) Enzyme and Microbial Technology , vol.28 , pp. 827-834
    • Amrane, A.1
  • 3
    • 0035409726 scopus 로고    scopus 로고
    • Eradication of paratuberculosis in dairy herds: Determination of the initial herd prevalence and modelling of prevalence development
    • Beyerbach M., Rehm T., Kreienbrock L., and Gerlach G.-F. Eradication of paratuberculosis in dairy herds: Determination of the initial herd prevalence and modelling of prevalence development. Deutsche Tierarztliche Wochenschrift 108 (2001) 291-296
    • (2001) Deutsche Tierarztliche Wochenschrift , vol.108 , pp. 291-296
    • Beyerbach, M.1    Rehm, T.2    Kreienbrock, L.3    Gerlach, G.-F.4
  • 4
    • 17144410040 scopus 로고    scopus 로고
    • Effect of spray-dryer operating variables on the whole milk powder quality
    • Birchal V.S., Passos M.L., Wildhagen G.R.S., and Mujumdar A.S. Effect of spray-dryer operating variables on the whole milk powder quality. Drying Technology 23 (2005) 611-636
    • (2005) Drying Technology , vol.23 , pp. 611-636
    • Birchal, V.S.1    Passos, M.L.2    Wildhagen, G.R.S.3    Mujumdar, A.S.4
  • 5
    • 31544451595 scopus 로고    scopus 로고
    • Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy
    • Blazquez C., Downey G., O'Callaghan D., Howard V., Delahunty C., Sheehan E., et al. Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy. Journal of Dairy Research 73 (2006) 58-69
    • (2006) Journal of Dairy Research , vol.73 , pp. 58-69
    • Blazquez, C.1    Downey, G.2    O'Callaghan, D.3    Howard, V.4    Delahunty, C.5    Sheehan, E.6
  • 8
    • 0343338311 scopus 로고    scopus 로고
    • Predictive modeling of Yersinia enterocolitica inactivation in Turkish Feta cheese during storage
    • Bozkurt H., and Erkmen O. Predictive modeling of Yersinia enterocolitica inactivation in Turkish Feta cheese during storage. Journal of Food Engineering 47 (2001) 81-87
    • (2001) Journal of Food Engineering , vol.47 , pp. 81-87
    • Bozkurt, H.1    Erkmen, O.2
  • 9
    • 0037929543 scopus 로고    scopus 로고
    • Predictive modelling of the combined effect of low temperature, water activity, and pH on the activity of bacterial lipases
    • Braun P., and Fehlhaber K. Predictive modelling of the combined effect of low temperature, water activity, and pH on the activity of bacterial lipases. Milchwissenschaft 58 (2003) 260-262
    • (2003) Milchwissenschaft , vol.58 , pp. 260-262
    • Braun, P.1    Fehlhaber, K.2
  • 10
    • 0037212841 scopus 로고    scopus 로고
    • Issues in development of NIR micro spectrometer system for on-line process monitoring of milk product
    • Brennan D., Alderman J., Sattler L., O'Connor B., and O'Mathuna C. Issues in development of NIR micro spectrometer system for on-line process monitoring of milk product. Measurement 33 (2003) 67-74
    • (2003) Measurement , vol.33 , pp. 67-74
    • Brennan, D.1    Alderman, J.2    Sattler, L.3    O'Connor, B.4    O'Mathuna, C.5
  • 12
    • 32444441647 scopus 로고    scopus 로고
    • Two mathematical programming models of cheese manufacture
    • Burke J.A. Two mathematical programming models of cheese manufacture. Journal of Dairy Science 89 (2006) 799-809
    • (2006) Journal of Dairy Science , vol.89 , pp. 799-809
    • Burke, J.A.1
  • 13
    • 21144457529 scopus 로고    scopus 로고
    • Growth and metabolic behaviour of Lactococcus lactis subsp lactis IPLA 947 in anaerobic lactose-limited chemostat cultures
    • Carcoba R., Pin C., and Rodriguez A. Growth and metabolic behaviour of Lactococcus lactis subsp lactis IPLA 947 in anaerobic lactose-limited chemostat cultures. European Food Research and Technology 219 (2004) 277-281
    • (2004) European Food Research and Technology , vol.219 , pp. 277-281
    • Carcoba, R.1    Pin, C.2    Rodriguez, A.3
  • 15
    • 17744393865 scopus 로고    scopus 로고
    • Preliminary evaluation of an optical method for modeling the dilution of fat globules in whey during syneresis of cheese curd
    • Castillo M., Payne F.A., Lopez M.B., Ferrandini E., and Laencina J. Preliminary evaluation of an optical method for modeling the dilution of fat globules in whey during syneresis of cheese curd. Applied Engineering in Agriculture 21 (2005) 265-268
    • (2005) Applied Engineering in Agriculture , vol.21 , pp. 265-268
    • Castillo, M.1    Payne, F.A.2    Lopez, M.B.3    Ferrandini, E.4    Laencina, J.5
  • 16
    • 44549085916 scopus 로고    scopus 로고
    • Castro, B.N., Gerla, P.E. (2004). Optimization of filtrate flux during cheese whey ultrafiltration with hollow-fiber membranes. Ingenieria Quimica, Jul 2004 (25), 22-29.
    • Castro, B.N., Gerla, P.E. (2004). Optimization of filtrate flux during cheese whey ultrafiltration with hollow-fiber membranes. Ingenieria Quimica, Jul 2004 (25), 22-29.
  • 17
    • 14944345397 scopus 로고    scopus 로고
    • Hollow fiber and spiral cheese whey ultrafiltration: Minimizing controlling resistances
    • Castro B.N., and Gerla P.E. Hollow fiber and spiral cheese whey ultrafiltration: Minimizing controlling resistances. Journal of Food Engineering 69 (2005) 495-502
    • (2005) Journal of Food Engineering , vol.69 , pp. 495-502
    • Castro, B.N.1    Gerla, P.E.2
  • 18
    • 0028466373 scopus 로고
    • Towards a comprehensive model-based control of milk drying processes
    • Chen X.D. Towards a comprehensive model-based control of milk drying processes. Drying Technology 12 (1994) 1105-1130
    • (1994) Drying Technology , vol.12 , pp. 1105-1130
    • Chen, X.D.1
  • 19
    • 0034069534 scopus 로고    scopus 로고
    • Simulation analysis of substrate utilization in the mammary gland of lactating cows
    • Cherepanov G.G., Danfr A., and Cant J.P. Simulation analysis of substrate utilization in the mammary gland of lactating cows. Journal of Dairy Research 67 (2000) 171-188
    • (2000) Journal of Dairy Research , vol.67 , pp. 171-188
    • Cherepanov, G.G.1    Danfr, A.2    Cant, J.P.3
  • 20
    • 0033603278 scopus 로고    scopus 로고
    • A mathematical model of the self-heating of spray-dried food powders containing fat, protein, sugar and moisture
    • Chong L.V., and Chen X.D. A mathematical model of the self-heating of spray-dried food powders containing fat, protein, sugar and moisture. Chemical Engineering Science 54 (1999) 4165-4178
    • (1999) Chemical Engineering Science , vol.54 , pp. 4165-4178
    • Chong, L.V.1    Chen, X.D.2
  • 22
    • 0035602538 scopus 로고    scopus 로고
    • A rapid Fourier transform infrared quality control method for the determination of lactose, sucrose, fat and total solids in chocolate milk
    • Cocciardi R.A., Ismail A.A., Van De Voort F.R., and Sedman J. A rapid Fourier transform infrared quality control method for the determination of lactose, sucrose, fat and total solids in chocolate milk. Milchwissenschaft-Milk Science International 56 (2001) 690-693
    • (2001) Milchwissenschaft-Milk Science International , vol.56 , pp. 690-693
    • Cocciardi, R.A.1    Ismail, A.A.2    Van De Voort, F.R.3    Sedman, J.4
  • 23
    • 0030811761 scopus 로고    scopus 로고
    • Application of computational intelligence for on-line control of a sequencing batch reactor (SBR) at Morrinsville Sewage Treatment Plant
    • Cohen A., Janssen G., Brewster S.D., Seeley R., Boogert A.A., Graham A.A., et al. Application of computational intelligence for on-line control of a sequencing batch reactor (SBR) at Morrinsville Sewage Treatment Plant. Water Science and Technology 35 (1997) 63-71
    • (1997) Water Science and Technology , vol.35 , pp. 63-71
    • Cohen, A.1    Janssen, G.2    Brewster, S.D.3    Seeley, R.4    Boogert, A.A.5    Graham, A.A.6
  • 24
    • 0040567163 scopus 로고    scopus 로고
    • Characterization of food products and processes by electrical conductimetry
    • Curt C. Characterization of food products and processes by electrical conductimetry. Sciences Des Aliments 17 (1997) 435-456
    • (1997) Sciences Des Aliments , vol.17 , pp. 435-456
    • Curt, C.1
  • 25
    • 44549086429 scopus 로고
    • Development of pudding with soybean solids. 1. Formulation using the response-surface methodology
    • Dasilva R., and Decastro I.A. Development of pudding with soybean solids. 1. Formulation using the response-surface methodology. Arquivos De Biologia E Tecnologia 35 (1992) 239-247
    • (1992) Arquivos De Biologia E Tecnologia , vol.35 , pp. 239-247
    • Dasilva, R.1    Decastro, I.A.2
  • 27
    • 30844461702 scopus 로고    scopus 로고
    • Modelling of daily herbage intake and milk production by grazing dairy cows
    • Delagarde R., and O'Donovan M. Modelling of daily herbage intake and milk production by grazing dairy cows. Productions Animales 18 (2005) 241-253
    • (2005) Productions Animales , vol.18 , pp. 241-253
    • Delagarde, R.1    O'Donovan, M.2
  • 29
    • 38249014683 scopus 로고
    • Modelling of nitrogen transactions in the dairy cow and their environmental consequences
    • Dewhurst R.J., and Thomas C. Modelling of nitrogen transactions in the dairy cow and their environmental consequences. Livestock Production Science 31 (1992) 1-16
    • (1992) Livestock Production Science , vol.31 , pp. 1-16
    • Dewhurst, R.J.1    Thomas, C.2
  • 30
    • 18044368319 scopus 로고    scopus 로고
    • A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing
    • Doona C.J., Feeherry F.E., and Ross E.W. A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing. International Journal of Food Microbiology 100 (2005) 21-32
    • (2005) International Journal of Food Microbiology , vol.100 , pp. 21-32
    • Doona, C.J.1    Feeherry, F.E.2    Ross, E.W.3
  • 31
    • 23344440847 scopus 로고    scopus 로고
    • Use of ultrasound for characterizing dairy products
    • Dukhin A.S., Goetz P.J., and Travers B. Use of ultrasound for characterizing dairy products. Journal of Dairy Science 88 (2005) 1320-1334
    • (2005) Journal of Dairy Science , vol.88 , pp. 1320-1334
    • Dukhin, A.S.1    Goetz, P.J.2    Travers, B.3
  • 38
    • 0032337569 scopus 로고    scopus 로고
    • Integration of on-line quality control into the process control environment for cheese manufacturing
    • Fitzgerald N., McGrath M.J., O'Connor J.F., and Phelan N. Integration of on-line quality control into the process control environment for cheese manufacturing. Food Control 9 (1998) 369-377
    • (1998) Food Control , vol.9 , pp. 369-377
    • Fitzgerald, N.1    McGrath, M.J.2    O'Connor, J.F.3    Phelan, N.4
  • 39
    • 44549087611 scopus 로고    scopus 로고
    • Frost & Sullivan. (2005). Automation and control solutions in the European food and beverage sector markets. 〈www.frost.com〉.
    • Frost & Sullivan. (2005). Automation and control solutions in the European food and beverage sector markets. 〈www.frost.com〉.
  • 40
  • 41
    • 0030248591 scopus 로고    scopus 로고
    • Predictive models of the effect of temperature, pH and acetic and lactic acids on the growth of Listeria monocytogenes
    • George S.M., Richardson L.C.C., and Peck M.W. Predictive models of the effect of temperature, pH and acetic and lactic acids on the growth of Listeria monocytogenes. International Journal of Food Microbiology 32 (1996) 73-90
    • (1996) International Journal of Food Microbiology , vol.32 , pp. 73-90
    • George, S.M.1    Richardson, L.C.C.2    Peck, M.W.3
  • 42
    • 0032058391 scopus 로고    scopus 로고
    • Survival of probiotic microbial strains in a cheese matrix during ripening: Simulation of rates of salt diffusion and microorganism survival
    • Gomes A.M.P., Vieira M.M., and Malcata F.X. Survival of probiotic microbial strains in a cheese matrix during ripening: Simulation of rates of salt diffusion and microorganism survival. Journal of Food Engineering 36 (1998) 281-301
    • (1998) Journal of Food Engineering , vol.36 , pp. 281-301
    • Gomes, A.M.P.1    Vieira, M.M.2    Malcata, F.X.3
  • 43
  • 44
    • 33750516942 scopus 로고    scopus 로고
    • Methods of predicting milk yield in dairy cows-Predictive capabilities of Wood's lactation curve and artificial neural networks (ANNs)
    • Grzesiak W., Blaszczyk P., and Lacroix R. Methods of predicting milk yield in dairy cows-Predictive capabilities of Wood's lactation curve and artificial neural networks (ANNs). Computers and Electronics in Agriculture 54 (2006) 69-83
    • (2006) Computers and Electronics in Agriculture , vol.54 , pp. 69-83
    • Grzesiak, W.1    Blaszczyk, P.2    Lacroix, R.3
  • 45
    • 33748527776 scopus 로고    scopus 로고
    • Modelling the individual cell lag time distributions of Listeria Monocytogenes as a function of the physiological state and the growth conditions
    • Guillier L., and Augustin J.C. Modelling the individual cell lag time distributions of Listeria Monocytogenes as a function of the physiological state and the growth conditions. International Journal of Food Microbiology 111 (2006) 241-251
    • (2006) International Journal of Food Microbiology , vol.111 , pp. 241-251
    • Guillier, L.1    Augustin, J.C.2
  • 46
    • 0029894006 scopus 로고    scopus 로고
    • Automated system for the on-line monitoring of powder blending processes using near-infrared spectroscopy. Part I. System development and control
    • Hailey P.A., Doherty P., Tapsell P., Oliver T., and Aldridge P.K. Automated system for the on-line monitoring of powder blending processes using near-infrared spectroscopy. Part I. System development and control. Journal of Pharmaceutical and Biomedical Analysis 14 (1996) 551-559
    • (1996) Journal of Pharmaceutical and Biomedical Analysis , vol.14 , pp. 551-559
    • Hailey, P.A.1    Doherty, P.2    Tapsell, P.3    Oliver, T.4    Aldridge, P.K.5
  • 47
    • 6344278855 scopus 로고    scopus 로고
    • Advanced control of energy consumption
    • Hawley R. Advanced control of energy consumption. IEE Colloquium (Digest) (2000) 11-20
    • (2000) IEE Colloquium (Digest) , pp. 11-20
    • Hawley, R.1
  • 48
    • 0036012574 scopus 로고    scopus 로고
    • Correlation among instrumental texture, chemical composition and presence of characteristic holes in a semi-hard Italian cheese
    • Innocente N., Pittia P., Stefanuto O., and Corradini C. Correlation among instrumental texture, chemical composition and presence of characteristic holes in a semi-hard Italian cheese. Milchwissenschaft-Milk Science International 57 (2002) 204-208
    • (2002) Milchwissenschaft-Milk Science International , vol.57 , pp. 204-208
    • Innocente, N.1    Pittia, P.2    Stefanuto, O.3    Corradini, C.4
  • 49
    • 0242551724 scopus 로고    scopus 로고
    • Validation of a polynomial regression model: the thermal inactivation of Bacillus subtilis spores in milk
    • Jagannath A., and Tsuchido T. Validation of a polynomial regression model: the thermal inactivation of Bacillus subtilis spores in milk. Letters in Applied Microbiology 37 (2003) 399-404
    • (2003) Letters in Applied Microbiology , vol.37 , pp. 399-404
    • Jagannath, A.1    Tsuchido, T.2
  • 50
    • 0037447823 scopus 로고    scopus 로고
    • Impact of modeling parameters on the prediction of cheese moisture using neural networks
    • Jimenez-Marquez S.A., Lacroix C., and Thibault J. Impact of modeling parameters on the prediction of cheese moisture using neural networks. Computers and Chemical Engineering 27 (2003) 631-646
    • (2003) Computers and Chemical Engineering , vol.27 , pp. 631-646
    • Jimenez-Marquez, S.A.1    Lacroix, C.2    Thibault, J.3
  • 51
    • 21744441776 scopus 로고    scopus 로고
    • Prediction of moisture in cheese of commercial production using neural networks
    • Jimenez-Marquez S.A., Thibault J., and Lacroix C. Prediction of moisture in cheese of commercial production using neural networks. International Dairy Journal 15 (2005) 1156-1174
    • (2005) International Dairy Journal , vol.15 , pp. 1156-1174
    • Jimenez-Marquez, S.A.1    Thibault, J.2    Lacroix, C.3
  • 53
    • 3242668859 scopus 로고    scopus 로고
    • A design and analysis strategy for situations with uncontrolled raw material variation
    • Jorgensen K., and Naes T. A design and analysis strategy for situations with uncontrolled raw material variation. Journal of Chemometrics 18 (2004) 45-52
    • (2004) Journal of Chemometrics , vol.18 , pp. 45-52
    • Jorgensen, K.1    Naes, T.2
  • 54
    • 1542433747 scopus 로고    scopus 로고
    • Khadir, M. T., & Ringwood, J. V. (2003a). Application of generalised predictive control to a milk pasteurisation process. In Proceedings of the IASTED international conference on intelligent systems and control (pp. 230-235), Salzburg, Austria.
    • Khadir, M. T., & Ringwood, J. V. (2003a). Application of generalised predictive control to a milk pasteurisation process. In Proceedings of the IASTED international conference on intelligent systems and control (pp. 230-235), Salzburg, Austria.
  • 55
    • 0037234228 scopus 로고    scopus 로고
    • Linear and nonlinear model predictive control design for a milk pasteurization plant
    • Khadir M.T., and Ringwood J.V. Linear and nonlinear model predictive control design for a milk pasteurization plant. Control and Intelligent Systems 31 (2003) 37-44
    • (2003) Control and Intelligent Systems , vol.31 , pp. 37-44
    • Khadir, M.T.1    Ringwood, J.V.2
  • 58
    • 0037061083 scopus 로고    scopus 로고
    • A novel area of predictive modelling: Describing the functionality of beneficial microorganisms in foods
    • Leroy F., Degeest B., and De Vuyst L. A novel area of predictive modelling: Describing the functionality of beneficial microorganisms in foods. International Journal of Food Microbiology 73 (2002) 251-259
    • (2002) International Journal of Food Microbiology , vol.73 , pp. 251-259
    • Leroy, F.1    Degeest, B.2    De Vuyst, L.3
  • 59
    • 0037104998 scopus 로고    scopus 로고
    • Quantitative microbial risk assessment exemplified by Staphylococcus aureus in unripened cheese made from raw milk
    • Lindqvist R., Sylven S., and Vagsholm I. Quantitative microbial risk assessment exemplified by Staphylococcus aureus in unripened cheese made from raw milk. International Journal of Food Microbiology 78 (2002) 155-170
    • (2002) International Journal of Food Microbiology , vol.78 , pp. 155-170
    • Lindqvist, R.1    Sylven, S.2    Vagsholm, I.3
  • 60
    • 0028608094 scopus 로고
    • Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20 °C
    • Little C.L., and Knochel S. Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20 °C. International Journal of Food Microbiology 24 (1994) 137-145
    • (1994) International Journal of Food Microbiology , vol.24 , pp. 137-145
    • Little, C.L.1    Knochel, S.2
  • 63
    • 0035996872 scopus 로고    scopus 로고
    • Mathematical expressions for organic acids in early ripening of a Cheddar cheese
    • Lues J.F.R., and Bekker A.C.M. Mathematical expressions for organic acids in early ripening of a Cheddar cheese. Journal of Food Composition and Analysis 15 (2002) 11-17
    • (2002) Journal of Food Composition and Analysis , vol.15 , pp. 11-17
    • Lues, J.F.R.1    Bekker, A.C.M.2
  • 64
    • 0033371798 scopus 로고    scopus 로고
    • Patterns of non-starter microflora during ripening of selected South African Cheddar cheeses manufactured by the open-vat procedure
    • Lues J.F.R., Smit E.J., and Van Zyl J.M. Patterns of non-starter microflora during ripening of selected South African Cheddar cheeses manufactured by the open-vat procedure. Food Microbiology 16 (1999) 645-651
    • (1999) Food Microbiology , vol.16 , pp. 645-651
    • Lues, J.F.R.1    Smit, E.J.2    Van Zyl, J.M.3
  • 65
    • 84987322777 scopus 로고
    • Mathematical model for water diffusion during brining of hard and semihard cheese
    • Luna J.A., and Chavez M.S. Mathematical model for water diffusion during brining of hard and semihard cheese. Journal of Food Science 57 (1992) 55-58
    • (1992) Journal of Food Science , vol.57 , pp. 55-58
    • Luna, J.A.1    Chavez, M.S.2
  • 68
    • 0031988531 scopus 로고    scopus 로고
    • Implementing a process control strategy for the food processing industry
    • McGrath M.J., O'Connor J.F., and Cummins S. Implementing a process control strategy for the food processing industry. Journal of Food Engineering 35 (1998) 313-321
    • (1998) Journal of Food Engineering , vol.35 , pp. 313-321
    • McGrath, M.J.1    O'Connor, J.F.2    Cummins, S.3
  • 69
    • 0030097918 scopus 로고    scopus 로고
    • Predictive modeling of lactoperoxidase and [gamma]-glutamyl transpeptidase inactivation in a high-temperature short-time pasteurizer
    • McKellar R.C., Liou S., and Modler H.W. Predictive modeling of lactoperoxidase and [gamma]-glutamyl transpeptidase inactivation in a high-temperature short-time pasteurizer. International Dairy Journal 6 (1996) 295-301
    • (1996) International Dairy Journal , vol.6 , pp. 295-301
    • McKellar, R.C.1    Liou, S.2    Modler, H.W.3
  • 70
    • 0033887205 scopus 로고    scopus 로고
    • Predictive modelling of inactivation of bovine milk alpha-l-fucosidase in a high-temperature short-time pasteurizer
    • McKellar R.C., and Piyasena P. Predictive modelling of inactivation of bovine milk alpha-l-fucosidase in a high-temperature short-time pasteurizer. International Dairy Journal 10 (2000) 1-6
    • (2000) International Dairy Journal , vol.10 , pp. 1-6
    • McKellar, R.C.1    Piyasena, P.2
  • 71
    • 0032694681 scopus 로고    scopus 로고
    • Predictive modelling of Enterobacter sakazakii inactivation in bovine milk during high-temperature short-time pasteurization
    • Nazarowec-White M., McKellar R.C., and Piyasena P. Predictive modelling of Enterobacter sakazakii inactivation in bovine milk during high-temperature short-time pasteurization. Food Research International 32 (1999) 375-379
    • (1999) Food Research International , vol.32 , pp. 375-379
    • Nazarowec-White, M.1    McKellar, R.C.2    Piyasena, P.3
  • 72
    • 34547932026 scopus 로고    scopus 로고
    • Potential strategies for process control and monitoring of stabilization of dairy wastewaters in batch aerobic treatment systems
    • Ndegwa P.M., Wang L., and Vaddella V.K. Potential strategies for process control and monitoring of stabilization of dairy wastewaters in batch aerobic treatment systems. Process Biochemistry 42 (2007) 1272-1278
    • (2007) Process Biochemistry , vol.42 , pp. 1272-1278
    • Ndegwa, P.M.1    Wang, L.2    Vaddella, V.K.3
  • 73
    • 0031993484 scopus 로고    scopus 로고
    • Modeling, monitoring and control strategies for high temperature short time pasteurization systems-3. Statistical monitoring of product lethality and process sensor reliability
    • Negiz A., Ramanauskas P., Cinar A., Schlesser J.E., and Armstrong D.J. Modeling, monitoring and control strategies for high temperature short time pasteurization systems-3. Statistical monitoring of product lethality and process sensor reliability. Food Control 9 (1998) 29-47
    • (1998) Food Control , vol.9 , pp. 29-47
    • Negiz, A.1    Ramanauskas, P.2    Cinar, A.3    Schlesser, J.E.4    Armstrong, D.J.5
  • 74
    • 0031446030 scopus 로고    scopus 로고
    • Development of a predictive model to describe the effects of temperature and water activity on the growth of spoilage pseudomonads
    • Neumeyer K., Ross T., and McMeekin T.A. Development of a predictive model to describe the effects of temperature and water activity on the growth of spoilage pseudomonads. International Journal of Food Microbiology 38 (1997) 45-54
    • (1997) International Journal of Food Microbiology , vol.38 , pp. 45-54
    • Neumeyer, K.1    Ross, T.2    McMeekin, T.A.3
  • 75
    • 4243153942 scopus 로고    scopus 로고
    • Capability index-A statistical process control tool to aid in udder health control in dairy herds
    • Niza-Ribeiro J., and Noordhuizen J.M.J.C. Capability index-A statistical process control tool to aid in udder health control in dairy herds. Journal of Dairy Science 87 (2004) 2459-2467
    • (2004) Journal of Dairy Science , vol.87 , pp. 2459-2467
    • Niza-Ribeiro, J.1    Noordhuizen, J.M.J.C.2
  • 76
    • 25144499724 scopus 로고    scopus 로고
    • Modern process control techniques in the production of dried milk products-A review
    • O'Callaghan D., and Cunningham P. Modern process control techniques in the production of dried milk products-A review. Lait 85 (2005) 335-342
    • (2005) Lait , vol.85 , pp. 335-342
    • O'Callaghan, D.1    Cunningham, P.2
  • 77
    • 0027430911 scopus 로고
    • Growth-kinetics of several lactic bacteria useful as starter for ewes cheese production
    • Olivares J.C., Rua B., Susaeta I., and Aldamizechevarria P. Growth-kinetics of several lactic bacteria useful as starter for ewes cheese production. Biotechnology Letters 15 (1993) 1071-1076
    • (1993) Biotechnology Letters , vol.15 , pp. 1071-1076
    • Olivares, J.C.1    Rua, B.2    Susaeta, I.3    Aldamizechevarria, P.4
  • 78
    • 0036835668 scopus 로고    scopus 로고
    • A nonlinear programming optimization model to maximize net revenue in cheese manufacture
    • Papadatos A., Berger A.M., Pratt J.E., and Barbano D.M. A nonlinear programming optimization model to maximize net revenue in cheese manufacture. Journal of Dairy Science 85 (2002) 2768-2785
    • (2002) Journal of Dairy Science , vol.85 , pp. 2768-2785
    • Papadatos, A.1    Berger, A.M.2    Pratt, J.E.3    Barbano, D.M.4
  • 79
    • 0034330577 scopus 로고    scopus 로고
    • Modeling of pH and acidity for industrial cheese production
    • Paquet J., Lacroix C., and Thibault J. Modeling of pH and acidity for industrial cheese production. Journal of Dairy Science 83 (2000) 2393-2409
    • (2000) Journal of Dairy Science , vol.83 , pp. 2393-2409
    • Paquet, J.1    Lacroix, C.2    Thibault, J.3
  • 80
    • 0030522850 scopus 로고    scopus 로고
    • Modelling lactation curves of dairy cows with emphasis on individual variability
    • Perochon L., Coulon J.B., and Lescourret F. Modelling lactation curves of dairy cows with emphasis on individual variability. Animal Science 63 (1996) 189-200
    • (1996) Animal Science , vol.63 , pp. 189-200
    • Perochon, L.1    Coulon, J.B.2    Lescourret, F.3
  • 81
    • 1842424234 scopus 로고    scopus 로고
    • Decision support system design using the operator skill to control cheese ripening-Application of the fuzzy symbolic approach
    • Perrot N., Agioux L., Ioannou I., Mauris G., Corrieu G., and Trystram G. Decision support system design using the operator skill to control cheese ripening-Application of the fuzzy symbolic approach. Journal of Food Engineering 64 (2004) 321-333
    • (2004) Journal of Food Engineering , vol.64 , pp. 321-333
    • Perrot, N.1    Agioux, L.2    Ioannou, I.3    Mauris, G.4    Corrieu, G.5    Trystram, G.6
  • 83
    • 34848858621 scopus 로고    scopus 로고
    • Describing the body condition score change between successive calvings: A novel strategy generalizable to diverse cohorts
    • Roche J.R., Berry D.P., Lee J.M., Macdonald K.A., and Boston R.C. Describing the body condition score change between successive calvings: A novel strategy generalizable to diverse cohorts. Journal of Dairy Science 90 (2007) 4378-4396
    • (2007) Journal of Dairy Science , vol.90 , pp. 4378-4396
    • Roche, J.R.1    Berry, D.P.2    Lee, J.M.3    Macdonald, K.A.4    Boston, R.C.5
  • 85
    • 0027732330 scopus 로고
    • Predictive microbiology-Uses for assessing quality and safety of dairy products
    • Rowe M.T. Predictive microbiology-Uses for assessing quality and safety of dairy products. Journal of Industrial Microbiology 12 (1993) 330-336
    • (1993) Journal of Industrial Microbiology , vol.12 , pp. 330-336
    • Rowe, M.T.1
  • 87
    • 0343867251 scopus 로고    scopus 로고
    • Water and salt diffusion during cheese ripening: Effect of the external and internal resistances to mass transfer
    • Simal S., Sanchez E.S., Bon J., Femenia A., and Rossello C. Water and salt diffusion during cheese ripening: Effect of the external and internal resistances to mass transfer. Journal of Food Engineering 48 (2001) 269-275
    • (2001) Journal of Food Engineering , vol.48 , pp. 269-275
    • Simal, S.1    Sanchez, E.S.2    Bon, J.3    Femenia, A.4    Rossello, C.5
  • 88
    • 0036526118 scopus 로고    scopus 로고
    • Introduction to production yield analysis-A new tool for improvement of raw material yield
    • Somsen D., and Capelle A. Introduction to production yield analysis-A new tool for improvement of raw material yield. Trends in Food Science and Technology 13 (2002) 136-145
    • (2002) Trends in Food Science and Technology , vol.13 , pp. 136-145
    • Somsen, D.1    Capelle, A.2
  • 89
    • 0347027971 scopus 로고    scopus 로고
    • Water activity of skimmed milk powder in the temperature range of 20-45 °C
    • Stencl J. Water activity of skimmed milk powder in the temperature range of 20-45 °C. Acta Veterinaria Brno 68 (1999) 209-215
    • (1999) Acta Veterinaria Brno , vol.68 , pp. 209-215
    • Stencl, J.1
  • 93
    • 0032969690 scopus 로고    scopus 로고
    • Modelling the fate and behaviour of lipophilic organic contaminants in lactating dairy cows
    • Sweetman A.J., Thomas G.O., and Jones K.C. Modelling the fate and behaviour of lipophilic organic contaminants in lactating dairy cows. Environmental Pollution 104 (1999) 261-270
    • (1999) Environmental Pollution , vol.104 , pp. 261-270
    • Sweetman, A.J.1    Thomas, G.O.2    Jones, K.C.3
  • 94
    • 34547682283 scopus 로고    scopus 로고
    • Statistical modeling of candidate gene effects on milk production traits in dairy cattle
    • Szyda J., and Komisarek J. Statistical modeling of candidate gene effects on milk production traits in dairy cattle. Journal of Dairy Science 90 (2007) 2971-2979
    • (2007) Journal of Dairy Science , vol.90 , pp. 2971-2979
    • Szyda, J.1    Komisarek, J.2
  • 96
    • 0039108514 scopus 로고    scopus 로고
    • Modelling of salt transfer in white cheese during short initial brining
    • Turhan M. Modelling of salt transfer in white cheese during short initial brining. Netherlands Milk and Dairy Journal 50 (1996) 541-550
    • (1996) Netherlands Milk and Dairy Journal , vol.50 , pp. 541-550
    • Turhan, M.1
  • 97
    • 84987339820 scopus 로고
    • Modeling of salt diffusion in white cheese during long-term brining
    • Turhan M., and Kaletunc G. Modeling of salt diffusion in white cheese during long-term brining. Journal of Food Science 57 (1992) 1082-1085
    • (1992) Journal of Food Science , vol.57 , pp. 1082-1085
    • Turhan, M.1    Kaletunc, G.2
  • 98
    • 0033103841 scopus 로고    scopus 로고
    • Predicting fungal growth: The effect of water activity on Penicillium roqueforti
    • Valik L., Baranyi J., and Gorner F. Predicting fungal growth: The effect of water activity on Penicillium roqueforti. International Journal of Food Microbiology 47 (1999) 141-146
    • (1999) International Journal of Food Microbiology , vol.47 , pp. 141-146
    • Valik, L.1    Baranyi, J.2    Gorner, F.3
  • 103
    • 17444361966 scopus 로고    scopus 로고
    • Modeling of melt conveying and heat transfer in a twin-screw cheese stretcher
    • Yu C.X., and Gunasekaran S. Modeling of melt conveying and heat transfer in a twin-screw cheese stretcher. Journal of Food Engineering 70 (2005) 245-252
    • (2005) Journal of Food Engineering , vol.70 , pp. 245-252
    • Yu, C.X.1    Gunasekaran, S.2
  • 104
  • 105
    • 84987311746 scopus 로고
    • Average NaCl concentration in cheese for different volume ratios of brine and solid during salting
    • Zorrilla S.E., and Rubiolo A.C. Average NaCl concentration in cheese for different volume ratios of brine and solid during salting. Journal of Food Science 56 (1991) 1548-1551
    • (1991) Journal of Food Science , vol.56 , pp. 1548-1551
    • Zorrilla, S.E.1    Rubiolo, A.C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.