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 …

Whey protein denaturation and aggregation have long been areas of research interest to the
dairy industry, having significant implications for process performance and final product …

Fat, crude protein, true protein, and casein were determined in cow milks by near-infrared
transmission spectroscopy (NIR). Partial and overall PLS calibrations were performed on …

The effects of pH, coagulation temperature, CaCl2 and enzyme concentrations on the rennet
clotting properties of milk were assessed. Rennet coagulation time, coagulum firmness, curd …

A diffuse reflectance sensor, which used optical fibres and near-infrared radiation (NIR) at
880nm, was used to monitor goat's milk coagulation. A randomised block design replicated …

In order to determine the technological suitability of vegetable coagulants for the
manufacture of cheeses, two different aqueous extracts from cardoon (Cynara cardunculus …

This paper considers the extraction of meaningful information in real-time from near infrared
(NIR) reflection measurements of coagulating milk. This information can be used for …

The refractive index of milk samples was measured with a reflectometer. Fresnel's formula
for intensity reflectance and the concept of critical angle were applied to measured data. Milk …

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 …

Artisanal cheeses made with milk from small ruminants form a part of the eating habits of the
people in the agricultural regions of northern and southern Algeria. The products are …