메뉴 건너뛰기




Volumn 92, Issue 1, 2009, Pages 423-432

Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy

Author keywords

Brown Swiss milk; Chemometrics; Coagulation properties; Mid infrared spectroscopy

Indexed keywords

BOVINAE;

EID: 58349117919     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1163     Document Type: Article
Times cited : (135)

References (34)
  • 1
    • 40649091106 scopus 로고    scopus 로고
    • Monitoring quality loss of pasteurized skim milk using visible and short wavelength near infrared (SW-NIR) spectroscopy (600-1100 nm) and multivariate analysis
    • Al-Qadiri, H. M., M. Lin, M. Al-Holy, A. G. Cavinato, and B. A. Rasco. 2008. Monitoring quality loss of pasteurized skim milk using visible and short wavelength near infrared (SW-NIR) spectroscopy (600-1100 nm) and multivariate analysis. J. Dairy Sci. 91:950-958.
    • (2008) J. Dairy Sci , vol.91 , pp. 950-958
    • Al-Qadiri, H.M.1    Lin, M.2    Al-Holy, M.3    Cavinato, A.G.4    Rasco, B.A.5
  • 2
    • 0346210624 scopus 로고
    • Säuregradbestimmung nach Soxhlet-Henkel (SH). Titratable acidity evaluation with the Soxhlet-Henkel (SH) method
    • Anonymous
    • Anonymous. 1963. Säuregradbestimmung nach Soxhlet-Henkel (SH). Titratable acidity evaluation with the Soxhlet-Henkel (SH) method. Milchwissenschaft 18:520.
    • (1963) Milchwissenschaft , vol.18 , pp. 520
  • 3
    • 0000779970 scopus 로고
    • Plasmin activity and milk coagulation
    • Bastian, E. D., R. J. Brown, and C. A. Ernstrom. 1991. Plasmin activity and milk coagulation. J. Dairy Sci. 74:3677-3685.
    • (1991) J. Dairy Sci , vol.74 , pp. 3677-3685
    • Bastian, E.D.1    Brown, R.J.2    Ernstrom, C.A.3
  • 5
    • 38949087297 scopus 로고    scopus 로고
    • Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows
    • Cassandro, M., A. Comin, M. Ojala, R. Dal Zotto, M. De Marchi, L. Gallo, P. Carnier, and G. Bittante. 2008. Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows. J. Dairy Sci. 91:371-376.
    • (2008) J. Dairy Sci , vol.91 , pp. 371-376
    • Cassandro, M.1    Comin, A.2    Ojala, M.3    Dal Zotto, R.4    De Marchi, M.5    Gallo, L.6    Carnier, P.7    Bittante, G.8
  • 6
    • 0038519943 scopus 로고    scopus 로고
    • Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor
    • Castillo, M., F. A. Payne, C. L. Hicks, J. Laencina, and M. B. Lopez. 2003. Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor. J. Dairy Res. 70:205-215.
    • (2003) J. Dairy Res , vol.70 , pp. 205-215
    • Castillo, M.1    Payne, F.A.2    Hicks, C.L.3    Laencina, J.4    Lopez, M.B.5
  • 7
    • 1442338459 scopus 로고    scopus 로고
    • Interpretation of infrared spectra, a practical approach
    • Chemistry. R. A. Meyers, ed. John Wiley & Sons, New York, NY
    • Coates, J. 2000. Interpretation of infrared spectra, a practical approach. Pages 10815-10837 in Encyclopedia of Analytical Chemistry. R. A. Meyers, ed. John Wiley & Sons, New York, NY.
    • (2000) Encyclopedia of Analytical , pp. 10815-10837
    • Coates, J.1
  • 8
    • 0032246954 scopus 로고    scopus 로고
    • Changes in the secondary structure of bovine casein by Fourier transform infrared spectroscopy: Effects of calcium and temperature
    • Curley, D. M., T. F. Kumosinski, J. J. Unruh, and H. M. Farrell Jr. 1998. Changes in the secondary structure of bovine casein by Fourier transform infrared spectroscopy: Effects of calcium and temperature. J. Dairy Sci. 81:3154-3162.
    • (1998) J. Dairy Sci , vol.81 , pp. 3154-3162
    • Curley, D.M.1    Kumosinski, T.F.2    Unruh, J.J.3    Farrell Jr., H.M.4
  • 9
    • 84972047808 scopus 로고
    • Effect of milk concentration on the rennet coagulation time
    • Dalgleish, D. G. 1980. Effect of milk concentration on the rennet coagulation time. J. Dairy Res. 47:231-235.
    • (1980) J. Dairy Res , vol.47 , pp. 231-235
    • Dalgleish, D.G.1
  • 10
    • 54049115101 scopus 로고    scopus 로고
    • Effect of Holstein-Friesian and Brown Swiss breeds on quality of milk and cheese
    • De Marchi, M., G. Bittante, R. Dal Zotto, C. Dalvit, and M. Cassandro. 2008. Effect of Holstein-Friesian and Brown Swiss breeds on quality of milk and cheese. J. Dairy Sci. 91:4092-4102.
    • (2008) J. Dairy Sci , vol.91 , pp. 4092-4102
    • De Marchi, M.1    Bittante, G.2    Dal Zotto, R.3    Dalvit, C.4    Cassandro, M.5
  • 12
    • 19744377821 scopus 로고    scopus 로고
    • Prediction of maturity and sensory attributes of Cheddar cheese using near infrared spectroscopy
    • Downey, G., E. Sheehan, C. Delahunty, D. O'Callaghan, T. Guinee, and V. Howard. 2005. Prediction of maturity and sensory attributes of Cheddar cheese using near infrared spectroscopy. Int. Dairy J. 15:701-709.
    • (2005) Int. Dairy J , vol.15 , pp. 701-709
    • Downey, G.1    Sheehan, E.2    Delahunty, C.3    O'Callaghan, D.4    Guinee, T.5    Howard, V.6
  • 13
    • 4544227222 scopus 로고    scopus 로고
    • Determination of protein concentration in raw milk by mid-infrared Fourier transform infrared/attenuated total reflectance spectroscopy
    • Etzion, Y., R. Linker, U. Cogan, and I. Shmulevich. 2004. Determination of protein concentration in raw milk by mid-infrared Fourier transform infrared/attenuated total reflectance spectroscopy. J. Dairy Sci. 87:2779-2788.
    • (2004) J. Dairy Sci , vol.87 , pp. 2779-2788
    • Etzion, Y.1    Linker, R.2    Cogan, U.3    Shmulevich, I.4
  • 14
    • 35748985849 scopus 로고    scopus 로고
    • Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese
    • Fagan, C. C., C. Everard, C. P. O'Donnell, G. Downey, E. M. Sheehan, C. M. Delahunty, and D. J. O'Callaghan. 2007. Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese. J. Dairy Sci. 90:1122-1132.
    • (2007) J. Dairy Sci , vol.90 , pp. 1122-1132
    • Fagan, C.C.1    Everard, C.2    O'Donnell, C.P.3    Downey, G.4    Sheehan, E.M.5    Delahunty, C.M.6    O'Callaghan, D.J.7
  • 16
    • 0030818025 scopus 로고    scopus 로고
    • Fourier transform infrared spectrometric method for rapid determination of casein in raw milk
    • Hewavitharana, A. K., and B. V. Brakel. 1997. Fourier transform infrared spectrometric method for rapid determination of casein in raw milk. Analyst (Lond.) 122:701-704.
    • (1997) Analyst (Lond.) , vol.122 , pp. 701-704
    • Hewavitharana, A.K.1    Brakel, B.V.2
  • 17
    • 0344982260 scopus 로고    scopus 로고
    • Robust methods for partial least squares regression
    • Hubert, M., and K. Vanden Branden. 2003. Robust methods for partial least squares regression. J. Chemometr. 17:537-549.
    • (2003) J. Chemometr , vol.17 , pp. 537-549
    • Hubert, M.1    Vanden Branden, K.2
  • 18
    • 85031367574 scopus 로고    scopus 로고
    • Ikonen, T. 2000. Possibilities of genetic improvement of milk coagulation properties of dairy cows. PhD Diss. Univ. Helsinki, Finland. http://ethesis.helsinki.fi/julkaisut/maa/kotie/vk/ikonen.
    • Ikonen, T. 2000. Possibilities of genetic improvement of milk coagulation properties of dairy cows. PhD Diss. Univ. Helsinki, Finland. http://ethesis.helsinki.fi/julkaisut/maa/kotie/vk/ikonen.
  • 19
    • 0032617901 scopus 로고    scopus 로고
    • Genetic parameters for the milk coagulation properties and prevalence of noncoagulating milk in Finnish dairy cows
    • Ikonen, T., K. Ahlfors, R. Kempe, M. Ojala, and O. Ruottinen. 1999. Genetic parameters for the milk coagulation properties and prevalence of noncoagulating milk in Finnish dairy cows. J. Dairy Sci. 82:205-214.
    • (1999) J. Dairy Sci , vol.82 , pp. 205-214
    • Ikonen, T.1    Ahlfors, K.2    Kempe, R.3    Ojala, M.4    Ruottinen, O.5
  • 20
    • 2142640497 scopus 로고    scopus 로고
    • Genetic and phenotypic correlations between milk coagulation properties, milk production traits, somatic cell count, casein content and pH of milk
    • Ikonen, T., A. Morri, A. M. Tyrisevä, O. Ruottinen, and M. Ojala. 2004. Genetic and phenotypic correlations between milk coagulation properties, milk production traits, somatic cell count, casein content and pH of milk. J. Dairy Sci. 87:458-467.
    • (2004) J. Dairy Sci , vol.87 , pp. 458-467
    • Ikonen, T.1    Morri, A.2    Tyrisevä, A.M.3    Ruottinen, O.4    Ojala, M.5
  • 21
    • 3242668859 scopus 로고    scopus 로고
    • A design and analysis strategy for situations with uncontrolled raw material variation
    • Jørgensen, K., and T. Næs. 2004. A design and analysis strategy for situations with uncontrolled raw material variation. J. Chem. (Kyoto) 18:45-52.
    • (2004) J. Chem. (Kyoto) , vol.18 , pp. 45-52
    • Jørgensen, K.1    Næs, T.2
  • 23
    • 0034633725 scopus 로고    scopus 로고
    • Interaction of β-lactoglobulin with phospholipids bilayers: A molecular level elucidation as revealed by infrared spectroscopy
    • Lefèvre, T., and M. Subirade. 2000. Interaction of β-lactoglobulin with phospholipids bilayers: A molecular level elucidation as revealed by infrared spectroscopy. Int. J. Biol. Macromol. 28:59-67.
    • (2000) Int. J. Biol. Macromol , vol.28 , pp. 59-67
    • Lefèvre, T.1    Subirade, M.2
  • 24
    • 0036376134 scopus 로고    scopus 로고
    • Evaluation of designed calibration samples for casein calibration in Fourier transform infrared analysis of milk
    • Luginbühl, W. 2002. Evaluation of designed calibration samples for casein calibration in Fourier transform infrared analysis of milk. Lebensm. Wiss. Technol. 35:554-558.
    • (2002) Lebensm. Wiss. Technol , vol.35 , pp. 554-558
    • Luginbühl, W.1
  • 25
    • 33745911623 scopus 로고    scopus 로고
    • 368 Precalibration evaluation procedures for mid-infrared milk analyzers
    • Lynch, J. M., D. M. Barbano, M. Schweisthal, and J. R. Fleming. 2006. 368 Precalibration evaluation procedures for mid-infrared milk analyzers. J. Dairy Sci. 89:2761-2774.
    • (2006) J. Dairy Sci , vol.89 , pp. 2761-2774
    • Lynch, J.M.1    Barbano, D.M.2    Schweisthal, M.3    Fleming, J.R.4
  • 26
    • 85031348695 scopus 로고    scopus 로고
    • Mariani, P., P. Serventi, and E. Fossa. 1997. Contenuto di caseina, varianti genetiche ed attitudine tecnologico casearia del latte delle vacche di razza Bruna nella produzione del formaggio grana. Allegato a La Razza Bruna Italiana. 2:8-14.
    • Mariani, P., P. Serventi, and E. Fossa. 1997. Contenuto di caseina, varianti genetiche ed attitudine tecnologico casearia del latte delle vacche di razza Bruna nella produzione del formaggio grana. Allegato a La Razza Bruna Italiana. 2:8-14.
  • 27
    • 0001086495 scopus 로고
    • Models for calibration
    • Chapter 3, H. Martens and T. Naes, ed. John Wiley & Sons Ltd, London, UK
    • Martens, H., and T. Naes. 1989. Models for calibration. Chapter 3 in Multivariate Calibration. H. Martens and T. Naes, ed. John Wiley & Sons Ltd., London, UK.
    • (1989) Multivariate Calibration
    • Martens, H.1    Naes, T.2
  • 28
    • 0035564656 scopus 로고    scopus 로고
    • Evaluation of hot wire and optical sensors for on-line monitoring of curd firmness during milk coagulation
    • O'Callaghan, D. J., E. P. Mulholland, A. P. Duffy, C. P. O'Donnell, and F. A. Payne. 2001. Evaluation of hot wire and optical sensors for on-line monitoring of curd firmness during milk coagulation. Ir. J. Agric. Food Res. 40:227-238.
    • (2001) Ir. J. Agric. Food Res , vol.40 , pp. 227-238
    • O'Callaghan, D.J.1    Mulholland, E.P.2    Duffy, A.P.3    O'Donnell, C.P.4    Payne, F.A.5
  • 29
    • 0033879157 scopus 로고    scopus 로고
    • On-line sensing techniques for coagulum setting in renneted milks
    • O'Callaghan, D. J., C. P. O'Donnell, and F. A. Payne. 2000. On-line sensing techniques for coagulum setting in renneted milks. J. Food Eng. 43:155-165.
    • (2000) J. Food Eng , vol.43 , pp. 155-165
    • O'Callaghan, D.J.1    O'Donnell, C.P.2    Payne, F.A.3
  • 30
    • 0036323422 scopus 로고    scopus 로고
    • Review of systems for monitoring curd setting during cheesemaking
    • O'Callaghan, D. J., C. P. O'Donnell, and F. A. Payne. 2002. Review of systems for monitoring curd setting during cheesemaking. Int. J. Dairy Technol. 55:65-74.
    • (2002) Int. J. Dairy Technol , vol.55 , pp. 65-74
    • O'Callaghan, D.J.1    O'Donnell, C.P.2    Payne, F.A.3
  • 31
    • 0038057101 scopus 로고    scopus 로고
    • Analytical methods for the determination of the geographic origin of Emmental cheese: Mid- and near-infrared spectroscopy
    • Pillonel, L., W. Luginbühl, D. Picque, E. Schaller, R. Tabacchi, and J. O. Bosset. 2003. Analytical methods for the determination of the geographic origin of Emmental cheese: Mid- and near-infrared spectroscopy. Eur. Food Res. Technol. 216:174-178.
    • (2003) Eur. Food Res. Technol , vol.216 , pp. 174-178
    • Pillonel, L.1    Luginbühl, W.2    Picque, D.3    Schaller, E.4    Tabacchi, R.5    Bosset, J.O.6
  • 32
    • 85031354266 scopus 로고    scopus 로고
    • Williams, P. 2003. Near-infrared technology getting the best out of light. Page 109 in A Short Course in the Practical Implementation of Near Infrared Spectroscopy for the User. 1.1 ed. PDKProjects Inc., Nanaimo, Canada.
    • Williams, P. 2003. Near-infrared technology getting the best out of light. Page 109 in A Short Course in the Practical Implementation of Near Infrared Spectroscopy for the User. 1.1 ed. PDKProjects Inc., Nanaimo, Canada.
  • 33
    • 0001392735 scopus 로고
    • Implementation of near-infrared technology
    • 2nd ed. P. C. Williams and K. Norris, ed. American Association of Cereal Chemists, St. Paul, MN
    • Williams, P. C. 1987. Implementation of near-infrared technology. Pages 143-167 in Near-Infrared Technology in the Agricultural and Food Industries. 2nd ed. P. C. Williams and K. Norris, ed. American Association of Cereal Chemists, St. Paul, MN.
    • (1987) Near-Infrared Technology in the Agricultural and Food Industries , pp. 143-167
    • Williams, P.C.1
  • 34
    • 0002471867 scopus 로고
    • Standardization of the renneting ability of milk by formagraph
    • Zannoni, M., and S. Annibaldi. 1981. Standardization of the renneting ability of milk by formagraph. Sci. Tecn. Latt. Cas. 32:79-94.
    • (1981) Sci. Tecn. Latt. Cas , vol.32 , pp. 79-94
    • Zannoni, M.1    Annibaldi, S.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.