Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments
Nowadays, near-infrared spectroscopy (NIR) has become one of the most efficient and
advanced techniques for analysis of food products. Many relevant researches have been …
advanced techniques for analysis of food products. Many relevant researches have been …
Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review
Variability in milk composition and physicochemical properties impact both manufacturing
process performance and the end‐use functionality of cheese. Such variability may be …
process performance and the end‐use functionality of cheese. Such variability may be …
[HTML][HTML] Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process
Cheese yield (CY) is the most important technological trait of milk, because cheese-making
uses a very high proportion of the milk produced worldwide. Few studies have been carried …
uses a very high proportion of the milk produced worldwide. Few studies have been carried …
[HTML][HTML] Bayesian regression models outperform partial least squares methods for predicting milk components and technological properties using infrared spectral …
A Ferragina, G de Los Campos, AI Vazquez… - Journal of Dairy …, 2015 - Elsevier
The aim of this study was to assess the performance of Bayesian models commonly used for
genomic selection to predict “difficult-to-predict” dairy traits, such as milk fatty acid (FA) …
genomic selection to predict “difficult-to-predict” dairy traits, such as milk fatty acid (FA) …
[HTML][HTML] Associations between differential somatic cell count and milk yield, quality, and technological characteristics in Holstein cows
The aim of this study was to investigate the associations between differential somatic cell
count (DSCC) and milk quality and udder health traits, and for the first time, between DSCC …
count (DSCC) and milk quality and udder health traits, and for the first time, between DSCC …
[HTML][HTML] Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk
The aim of the present study was to compare milk coagulation properties measured through
a traditional mechanical device, the Formagraph (FRM; Foss Electric A/S, Hillerød …
a traditional mechanical device, the Formagraph (FRM; Foss Electric A/S, Hillerød …
[HTML][HTML] Cheese yield and nutrients recovery in the curd predicted by Fourier-transform spectra from individual sheep milk samples
The objectives of this study were to explore the use of Fourier-transform infrared (FTIR)
spectroscopy on individual sheep milk samples for predicting cheese-making traits, and to …
spectroscopy on individual sheep milk samples for predicting cheese-making traits, and to …
[HTML][HTML] Genetic parameters of cheese yield and curd nutrient recovery or whey loss traits predicted using Fourier-transform infrared spectroscopy of samples collected …
A Cecchinato, A Albera, C Cipolat-Gotet… - Journal of Dairy …, 2015 - Elsevier
Cheese yield is the most important technological parameter in the dairy industry in many
countries. The aim of this study was to infer (co) variance components for cheese yields (CY) …
countries. The aim of this study was to infer (co) variance components for cheese yields (CY) …
[HTML][HTML] Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process
Cheese yield (CY) is an important technological trait in the dairy industry, and the objective
of this study was to estimate the genetic parameters of cheese yield in a dairy cattle …
of this study was to estimate the genetic parameters of cheese yield in a dairy cattle …
Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
IA Rubel, C Iraporda, A Gallo, GD Manrique… - International Dairy …, 2019 - Elsevier
Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from
the precipitation of whey and milk proteins, through the application of heat and acidification …
the precipitation of whey and milk proteins, through the application of heat and acidification …