Using near infrared spectroscopy for the determination of total solids and protein content in cheese curd
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2007.00347.x/fullpdf
Reference37 articles.
1. Calibration models for determining moisture and fat content of processed cheese using near-infrared spectrometry
2. Resolving ambiguity in broadband waveguide permittivity measurements on moist materials
3. Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy
4. Modelling casein aggregation and curd firming in goats' milk from backscatter of infrared light
5. Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor
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2. Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species;Journal of Food Science and Technology;2020-10-19
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