Share

IIR document

Diffuse reflectance changes during the culture of cottage cheese.

Author(s) : PAYNE F. A., FREELS R. C., GATES R. S., NOKES S. E.

Summary

A sensor for measuring diffuse reflectance of milk during the culture of cottage cheese was designed and installed in a local manufacturing facility. Diffuse reflectance was found to increase slowly during the first 3 hours of the culture and increase rapidly toward the end of fermentation. The correlation between parameters generated from the diffuse reflectance profile and cutting time was sufficient to develop an algorithm which predicted observed cutting time with a standard error of prediction of 8.7 min.

Available documents

Format PDF

Pages: p 101-109

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Diffuse reflectance changes during the culture of cottage cheese.
  • Record ID : 1997-1687
  • Languages: English
  • Source: New Developments in Refrigeration for Food Safety and Quality.
  • Publication date: 1996/10/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (31)
See the conference proceedings

Indexing