Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd

The yield of product (cheese) during the cheese-making process depends on the cutting time of the cheese curd. However, the determination of optimal cutting time on an industrial scale is difficult as current standard methods are destructive or analyse only small volumes and not the entire milk to b...

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Detalles Bibliográficos
Autores principales: Lazouskaya, Maryna, Stulova, Irina, Sõrmus, Aavo, Scheler, Ott, Tiisma, Kalle, Vinter, Toomas, Loov, Roman, Tamm, Martti
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999451/
https://www.ncbi.nlm.nih.gov/pubmed/33801857
http://dx.doi.org/10.3390/foods10030576

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999451/
https://www.ncbi.nlm.nih.gov/pubmed/33801857
http://dx.doi.org/10.3390/foods10030576

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