Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter

LWT

Volumn 42, Issue 5, 2009, Pages 950-955

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

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c Biosystems and Agricultural Engineering ^*  (United States)

Author keywords

Curd stirring speed; Cutting programme; NIR sensor; Online; Syneresis indices

Indexed keywords

BACKSCATTERING; FORECASTING; INFRARED DEVICES; OILS AND FATS;

CHEESE MAKING; CURD STIRRING SPEED; CUTTING PROGRAM; LIGHT BACKSCATTER; NIR SENSOR; ONLINE; REFLECTANCE SENSORS; STIRRING SPEED; SYNAERESIS; SYNERESIS INDEX;

MOISTURE;

EID: 61449231556     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.12.014     Document Type: Article

References (18)

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