Yoghurt standardization using real-time NIR prediction of milk fat and protein content-Reference-Cited by-同舟云学术

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Yoghurt standardization using real-time NIR prediction of milk fat and protein content

Published:2024-04 Issue: Volume:128 Page:106015
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Castro-Reigía D.,Ezenarro J.,Azkune M.,Ayesta I.,Ostra M.,Amigo J.M.,García I.,Ortiz M.C.

Publisher

Elsevier BV

Reference38 articles.

1. Visible and near-infrared spectroscopic analysis of raw milk for cow health monitoring: reflectance or transmittance?;Aernouts;J. Dairy Sci.,2011

2. AOAC Official Method 972.16. Fat, Lactose, Protein and Solids in Milk, (2016).

3. AOAC. Official Method 2007.04. Fat, Moisture and Protein in Meat and Meat Products. Mid-Infrared Spectroscopy Method., (2007).

4. AOAC Official Method 2000.18. Fat Content of Raw and Pasteurized Whole Milk. Gerber Method by Weight, (2004).

5. AOTECH. Advanced Optical Technologies. (2023). Retrieved from https://www.aotech.es/. Accessed December 11, 2023.

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