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...
The work is devoted to understand how cheese making factors can influence the quality of cheese alon...
A new miniature cheese model obtained under controlled microbiological conditions was proposed, char...
Physicochemical parameters were used to study the ripening evolution in Cremoso cheese. Twenty-eight...
A mathematical model is developed for the ripening of cheese. Such models may assist predicting final...
The yield, flavor, and texture of ripened cheese result from numerous interrelated microbiological, ...
Cheddar cheese maturation is crucial during cheese manufacture producing distinct flavours and textu...
A model of the mass loss of Camembert-type cheese was established with data obtained from 2 experime...
The suitability of mid-infrared spectroscopy (MIR) to follow the evolution throughout ripening of sp...
This study was conducted to evaluate several forms of equations for predicting Cheddar cheese yields...
Detailed experimental analyses of the cheesemaking system before running the whey from the curd, wer...
During the cheese ripening, airflow pattern and climatic conditions inside cheese-ripening rooms are...
This thesis has successfully derived an dynamic model based on analytic solutions for production of ...
The yield, flavor, and texture of ripened cheese result from numerous interrelated microbiological, ...
CO2 is an end product of numerous metabolic pathways of the cheese microflora taking place during ri...
Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The e...
The work is devoted to understand how cheese making factors can influence the quality of cheese alon...
A new miniature cheese model obtained under controlled microbiological conditions was proposed, char...
Physicochemical parameters were used to study the ripening evolution in Cremoso cheese. Twenty-eight...
A mathematical model is developed for the ripening of cheese. Such models may assist predicting final...
The yield, flavor, and texture of ripened cheese result from numerous interrelated microbiological, ...
Cheddar cheese maturation is crucial during cheese manufacture producing distinct flavours and textu...
A model of the mass loss of Camembert-type cheese was established with data obtained from 2 experime...
The suitability of mid-infrared spectroscopy (MIR) to follow the evolution throughout ripening of sp...
This study was conducted to evaluate several forms of equations for predicting Cheddar cheese yields...
Detailed experimental analyses of the cheesemaking system before running the whey from the curd, wer...
During the cheese ripening, airflow pattern and climatic conditions inside cheese-ripening rooms are...
This thesis has successfully derived an dynamic model based on analytic solutions for production of ...
The yield, flavor, and texture of ripened cheese result from numerous interrelated microbiological, ...
CO2 is an end product of numerous metabolic pathways of the cheese microflora taking place during ri...
Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The e...
The work is devoted to understand how cheese making factors can influence the quality of cheese alon...
A new miniature cheese model obtained under controlled microbiological conditions was proposed, char...
Physicochemical parameters were used to study the ripening evolution in Cremoso cheese. Twenty-eight...