On-line prediction of cheese making indices using backscatter of near infrared light
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference23 articles.
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3. Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels;Journal of Dairy Science;2023-04
4. Developing an optical backscatter method for determining casein micelle particle size in heated milk;Food Research International;2022-11
5. Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review;Trends in Food Science & Technology;2019-06
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