Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging
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DOI: 10.1016/j.foodcont.2020.107638
Abstract: Abstract 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. Textural modifications… read more here.
Keywords: laser backscattering; imaging technique; cheese processing; curdling phase ... See more keywords
Reduction of Environmental Listeria Using Gaseous Ozone in a Cheese Processing Facility.
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DOI: 10.4315/0362-028x.jfp-17-361
Abstract: A cheese processing facility seeking to reduce environmental Listeria colonization initiated a regime of ozonation across all production areas as an adjunct to its sanitation regimes. A total of 360 environmental samples from the facility… read more here.
Keywords: environmental listeria; facility; ozonation; processing facility ... See more keywords