Add to ORKGA mathematical model is developed for the ripening of cheese. Such models may assist predicting final cheese quality using measured initial composition. The main constituent chemical reactions are described with ordinary differential equations. Numerical solutions to the model equations are found using Matlab. Unknown parameter values have been fitted using experimental data available in the literature. The results from the numerical fitting are in good agreement with the data. Statistical analysis is performed on near infrared data provided to the MISG. However, due to the inhomogeneity and limited nature of the data, not many conclusions can be drawn from the analysis. A simple model of the potential changes in acidity of cheese is also c...
Bifidobacterium longum 1941, B. animalis subsp. lactis LAFTI ® B94, Lactobacillus casei 279, Lb. cas...
is dairy product resulted from fermented milk in which the fermentation process can be done by lacti...
Abstract: The Camembert-type cheese was produced from milk in which complex between casein and whey ...
A mathematical model is developed for the ripening of cheese. Such models may assist predicting fina...
Cheddar cheese maturation is crucial during cheese manufacture producing distinct flavours and textu...
The yield, flavor, and texture of ripened cheese result from numerous interrelated microbiological, ...
The yield, flavor, and texture of ripened cheese result from numerous interrelated microbiological, ...
The effects of Cheddar cheese quality has been studied previously on pH, composition, ionic strength...
End of Project ReportThere is a poor understanding of the relationship between organoleptic assessme...
Detailed experimental analyses of the cheesemaking system before running the whey from the curd, wer...
The texture of a cheese is determined primarily by its pH and the ratio of intact casein to moisture...
Production of various traditional dairy products, particularly cheese, has a long history in Montene...
An innovative hard cooked cheese making routine that included the use of homogenization of milk fat,...
This research focuses on exploring the relationships and interactions between cheese manufacture par...
During the first few weeks of maturation, the texture of Cheddar-like cheeses changes substantially ...
Bifidobacterium longum 1941, B. animalis subsp. lactis LAFTI ® B94, Lactobacillus casei 279, Lb. cas...
is dairy product resulted from fermented milk in which the fermentation process can be done by lacti...
Abstract: The Camembert-type cheese was produced from milk in which complex between casein and whey ...
A mathematical model is developed for the ripening of cheese. Such models may assist predicting fina...
Cheddar cheese maturation is crucial during cheese manufacture producing distinct flavours and textu...
The yield, flavor, and texture of ripened cheese result from numerous interrelated microbiological, ...
The yield, flavor, and texture of ripened cheese result from numerous interrelated microbiological, ...
The effects of Cheddar cheese quality has been studied previously on pH, composition, ionic strength...
End of Project ReportThere is a poor understanding of the relationship between organoleptic assessme...
Detailed experimental analyses of the cheesemaking system before running the whey from the curd, wer...
The texture of a cheese is determined primarily by its pH and the ratio of intact casein to moisture...
Production of various traditional dairy products, particularly cheese, has a long history in Montene...
An innovative hard cooked cheese making routine that included the use of homogenization of milk fat,...
This research focuses on exploring the relationships and interactions between cheese manufacture par...
During the first few weeks of maturation, the texture of Cheddar-like cheeses changes substantially ...
Bifidobacterium longum 1941, B. animalis subsp. lactis LAFTI ® B94, Lactobacillus casei 279, Lb. cas...
is dairy product resulted from fermented milk in which the fermentation process can be done by lacti...
Abstract: The Camembert-type cheese was produced from milk in which complex between casein and whey ...