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Article: Findings from M.J. Mateo and co-authors provide new insights into dairy science.
- Article from:
- Agriculture Week
- Article date:
- November 19, 2009
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"An online visible-near-infrared sensor was used to monitor the course of syneresis during cheesemaking with the purpose of validating syneresis indices obtained using partial least squares, with cross-validation across a range of milk fat levels, gel firmness levels at cutting, curd cutting programs, stirring speeds, milk protein levels, and fat: protein ratio levels. Three series of trials were carried out in an 11-L cheese vat using recombined whole milk," scientists writing in the Journal of Dairy Science report.
"Three factorial experimental designs were used, consisting of 1) 3 curd stirring speeds and 3 cutting programs; 2) 3 milk fat levels and 3 gel ...