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