A laboratory micro-manufacturing method for assessing individual cheese yield

Italian Journal of Animal Science

Volumn 8, Issue SUPPL. 2, 2009, Pages 393-395

  Cologna, Nicola ^a   Zotto, Riccardo Dal ^a   Penasa, Mauro ^a   Gallo, Luigi ^a   Bittante, Giovanni ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Cheese yield; Dairy milk; Repeatability; Reproducibility

Indexed keywords

EID: 80051571851     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Cassandro, M., Comin, A., Ojala, M., Dal Zotto, R., De Marchi, M., Gallo, L., Carnier, P., Bittante, G., 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.
2. Dal Zotto, R., De Marchi, M., Cecchinato, A., Penasa, M., Cassandro, M., Carnier, P., Gallo, L., Bittante, G., 2008. Reproducibility and repeatability of measures of milk coagulation properties and predictive ability of mid-infrared reflectance spectroscopy. J. Dairy Sci., 91:4103-4112.
3. De Marchi, M., Fagan, C.C., O'Donnell, C.P., Cecchinato, A., Dal Zotto, R., Cassandro, M., Penasa, M., Bittante, G., 2009. Prediction of coagulation properties, titrable acidity, and pH of bovine milk using mid-infrared spectroscopy. J. Dairy Sci., 92:423-432.
4. Emmons, D.B., 1993. Definition and expression of cheese yield. In: Factors affecting the yield of cheese. International Dairy Federation monogr. Special issue 9301, pp. 12-20. Brussel: International dairy Federation.
5. FIL-IDF, 1996. Norma 176.
6. International Organization for standardization, 1994a. Accuracy (trueness and precision) of measurement methods and results-Part 1: General principles and definitions. ISO 5725-1. International Organization for Standardization, Geneva, Switzerland.
7. International Organization for standardization, 1994b. Accuracy (trueness and precision) of measurement methods and results-Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method. ISO 5725-2. International Organization for Standardization, Geneva, Switzerland.
8. Mercanti, D.J., Busetti, M.R., Meinardi, C.A., Zalazar, C.A., 2008. Studies on a fast method for determining the yield in the production of Argentinean sheep cheeses. Food Chemistry, 107:1717-1723.