[HTML][HTML] Invited review: Genetics and modeling of milk coagulation properties
Milk coagulation properties (MCP) are conventionally measured using computerized
renneting meters, mechanical or optical devices that record curd firmness over time (CFt) …
renneting meters, mechanical or optical devices that record curd firmness over time (CFt) …
Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity
T Woodcock, CC Fagan, CP O'Donnell… - Food and Bioprocess …, 2008 - Springer
This paper reviews the current state of development of both near-infrared (NIR) and mid-
infrared (MIR) spectroscopic techniques for process monitoring, quality control, and …
infrared (MIR) spectroscopic techniques for process monitoring, quality control, and …
[HTML][HTML] Modeling rennet coagulation time and curd firmness of milk
G Bittante - Journal of dairy science, 2011 - Elsevier
Milk coagulation properties (MCP) are traditionally expressed using rennet coagulation time
(RCT), time to curd firmness (CF) of 20mm (k20), and CF 30min after enzyme addition (a30) …
(RCT), time to curd firmness (CF) of 20mm (k20), and CF 30min after enzyme addition (a30) …
[HTML][HTML] Cheese yield, cheesemaking efficiency, and daily production of 6 breeds of goats
Little is known about the complex process of cheesemaking at the individual level of dairy
goats because of the difficulties of producing a high number of model cheeses. The …
goats because of the difficulties of producing a high number of model cheeses. The …
[图书][B] Light scattering technology for food property, quality and safety assessment
R Lu - 2017 - books.google.com
Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the
development and application of various light scattering techniques for measuring the …
development and application of various light scattering techniques for measuring the …
Prolonged observation and modelling of milk coagulation, curd firming, and syneresis
The aim of the present work was to evaluate the prolonging of the lactodynamographs
observation period from 30 to 90 min, and to model curd firmness as a function of time (CFt …
observation period from 30 to 90 min, and to model curd firmness as a function of time (CFt …
Control and monitoring of milk renneting using FT-NIR spectroscopy as a process analytical technology tool
Failures in milk coagulation during cheese manufacturing can lead to decreased yield,
anomalous behaviour of cheese during storage, significant impact on cheese quality and …
anomalous behaviour of cheese during storage, significant impact on cheese quality and …
[PDF][PDF] Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese
M López - Dairy Science & Technology, 2012 - hal.science
In order to determine the technological suitability of vegetable coagulants for the
manufacture of cheeses, two different aqueous extracts from cardoon (Cynara cardunculus …
manufacture of cheeses, two different aqueous extracts from cardoon (Cynara cardunculus …
On-line prediction of cheese making indices using backscatter of near infrared light
The potential of a fibre optic sensor, detecting light backscatter in a cheese vat during
coagulation and syneresis, to predict curd moisture, fat loses and curd yield was examined …
coagulation and syneresis, to predict curd moisture, fat loses and curd yield was examined …
[HTML][HTML] The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd …
The aim of this study was to propose and test a new laboratory cheesemaking procedure [9-
mL milk cheesemaking assessment (9-MilCA)], which records 15 traits related to milk …
mL milk cheesemaking assessment (9-MilCA)], which records 15 traits related to milk …