Add to ORKGA method is provided for improving quality of cheese produced from a milk batch. A light beam from an incident light source impinges onto a surface of the milk batch, and light backscatter is optically detected during a coagulation process and correlated to an optimum cutting time for the milk coagulum. Next, light backscattered from a curd and whey mixture derived from the milk batch during a syneresis process is optically detected and correlated to an optimum syneresis endpoint. At least one of the backscattered light data, optical parameters developed from analysis of the backscattered light data, and whey fat dilution are correlated to at least one of a milk protein %, a milk fat %, a milk total solids content, a milk processing tempera...
[EN] This study aim was to explore the laser backscattering imaging technique's capacity to model th...
peer-reviewedBackground The rate or extent of whey expulsion or syneresis from cheese curds during ...
Previous studies have reported that cheese curd syneresis kinetics can be monitored by dilution of c...
A method is provided for improving the quality of cheese produced from a curd and whey mixture. The ...
Curd syneresis, a critical step in cheesemaking, directly influences the quality of cheese. The syne...
At present, selection of cutting time during cheesemaking is made based on subjective methods, which...
End of Project ReportThe objective of this research was to apply on-line continuous sensors in food ...
The potential of a fibre optic sensor, detecting light backscatter in a cheese vat during coagulatio...
The objective of this study was to investigate a novel light backscatter sensor, with a large field ...
The cheese industry has continually sought a robust method to monitor milk coagulation. Measurement ...
An NIR reflectance sensor, with a large field of view and a fibre-optic connection to a spectrometer...
Cheese products are manufactured more consistently and with better quality if the curd cutting time ...
An apparatus for predicting milk coagulum cut-time in a cheese making process includes a light sourc...
Response surface methodology was used to study the effect of temperature, cutting time, and calcium ...
A sensor for measuring diffuse reflectance of milk during the typical 6-h culture of cottage cheese ...
[EN] This study aim was to explore the laser backscattering imaging technique's capacity to model th...
peer-reviewedBackground The rate or extent of whey expulsion or syneresis from cheese curds during ...
Previous studies have reported that cheese curd syneresis kinetics can be monitored by dilution of c...
A method is provided for improving the quality of cheese produced from a curd and whey mixture. The ...
Curd syneresis, a critical step in cheesemaking, directly influences the quality of cheese. The syne...
At present, selection of cutting time during cheesemaking is made based on subjective methods, which...
End of Project ReportThe objective of this research was to apply on-line continuous sensors in food ...
The potential of a fibre optic sensor, detecting light backscatter in a cheese vat during coagulatio...
The objective of this study was to investigate a novel light backscatter sensor, with a large field ...
The cheese industry has continually sought a robust method to monitor milk coagulation. Measurement ...
An NIR reflectance sensor, with a large field of view and a fibre-optic connection to a spectrometer...
Cheese products are manufactured more consistently and with better quality if the curd cutting time ...
An apparatus for predicting milk coagulum cut-time in a cheese making process includes a light sourc...
Response surface methodology was used to study the effect of temperature, cutting time, and calcium ...
A sensor for measuring diffuse reflectance of milk during the typical 6-h culture of cottage cheese ...
[EN] This study aim was to explore the laser backscattering imaging technique's capacity to model th...
peer-reviewedBackground The rate or extent of whey expulsion or syneresis from cheese curds during ...
Previous studies have reported that cheese curd syneresis kinetics can be monitored by dilution of c...