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Listar por palabra clave "Cheese production"

Mostrando ítems 1-2 de 2

Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing

Verdú Amat, Samuel; Pérez Jiménez, Alberto José; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2021-10)

[EN] The capability of laser-backscattering imaging technique as a non-destructive method to control the effect of fat on curdling process phases was studied. It was based on capturing images of the diffraction patterns ...
Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging

Verdú Amat, Samuel; Pérez Jiménez, Alberto José; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2021-03)

[EN] This study aim was to explore the laser backscattering imaging technique's capacity to model the curdling phase in cheese processing. To do so, three different formulas were studied by modifying solute concentration. ...

Mostrando ítems 1-2 de 2