Validation of a curd-syneresis sensor over a range of milk composition and process parameters

Journal of Dairy Science

Volumn 92, Issue 11, 2009, Pages 5386-5395

  Mateo, M J ^a,b   O'Callaghan, D J ^a   Everard, C D ^a   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

Curd syneresis sensor; Validation; Whey fat; Whey yield

Indexed keywords

EID: 70350325299     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2363     Document Type: Article

References (13)

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