Evaluation of a fluorescence and infrared backscatter sensor to monitor acid induced coagulation of skim milk-Reference-Cited by-同舟云学术

Evaluation of a fluorescence and infrared backscatter sensor to monitor acid induced coagulation of skim milk

Published:2019-06 Issue: Volume:54 Page:219-224
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Panikuttira Bhavya^ORCID,Payne Frederick A.,O'Shea Norah,Tobin John T.,O'Donnell Colm P.

Funder

Irish State

Dairy Processing Technology Centre

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference26 articles.

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3. Structural changes of milk components during acid-induced coagulation kinetics as studied by synchronous fluorescence and mid-infrared spectroscopy;Boubellouta;Applied Spectroscopy,2011

4. The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels;Castillo;International Dairy Journal,2006

5. Rheological properties of acid milk gels. I. Effect of composition, process and acidification conditions on products from recombined milks. Milchwissenschaft (Germany);Cobos,1995

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