The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making

Journal of Food Engineering

Volumn 94, Issue 1, 2009, Pages 1-6

  Everard, C D ^a   O'Callaghan, D J ^a   Mateo, M J ^a,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 UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Colour; Curd moisture; Cutting firmness; Milk fat; Syneresis; Whey fat

Indexed keywords

COLOUR; CURD MOISTURE; MILK FAT; SYNERESIS; WHEY FAT;

COLOR; GELATION; MINING; OILS AND FATS; QUALITY CONTROL; SENSORS; SUGARS;

MOISTURE CONTROL;

EID: 67349121235     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.11.015     Document Type: Article

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