Nondestructive monitoring of renetted whole milk during cheese manufacturing

Food Research International

Volumn 41, Issue 7, 2008, Pages 745-750

  Koc, Ali Bulent ^a   Ozer, Barbaros ^a  

^a HARRAN UNIVERSITY   (Turkey)

Author keywords

Cheese; Nondestructive monitoring; Ultrasonic; Whole milk

Indexed keywords

COAGULATION; FLOCCULATION; FOOD PRODUCTS PLANTS; HYDRODYNAMICS; MEASUREMENTS; MONITORING; ULTRASONIC WAVES; ULTRASONICS; VISCOMETERS; VISCOSITY; VISCOSITY MEASUREMENT;

(P ,P ,T) MEASUREMENTS; CHEESE MANUFACTURING; CONCENTRATION LEVELS; ELSEVIER (CO); LABORATORY ENVIRONMENT; MILK COAGULATION; MILK SAMPLES; MONITOR (CO); NON-DESTRUCTIVE MONITORING; THREE TEMPERATURE; TIME-OF-FLIGHT (TOF); ULTRASONIC ATTENUATION; ULTRASONIC MEASUREMENT SYSTEMS; ULTRASONIC MONITORING; WAVE AMPLITUDES; WHOLE MILK;

ULTRASONIC MEASUREMENT;

EID: 48149103881     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.05.008     Document Type: Article

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