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Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresisINTERNATIONAL DAIRY JOURNALIF3.42012-01-0126PREAI
Effects of milk composition, stir-out time, and pressing duration on curd moisture and yieldJOURNAL OF DAIRY SCIENCEIF4.42011-06-0117OAAI
Evaluation of a vat wall-mounted image capture system using image processing techniques to monitor curd moisture during syneresis with temperature treatmentsJOURNAL OF FOOD ENGINEERINGIF5.82010-08-0110PREAI
Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresisJOURNAL OF DAIRY SCIENCEIF4.42010-05-0111OAAI
Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresisFOOD RESEARCH INTERNATIONALIF82010-01-0121PRE
Validation of a curd-syneresis sensor over a range of milk composition and process parametersJOURNAL OF DAIRY SCIENCEIF4.42009-11-0116OAAI
The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese makingJOURNAL OF FOOD ENGINEERINGIF5.82009-09-017PREAI
Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatterLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62009-06-0116PREAI
Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-makingINTERNATIONAL DAIRY JOURNALIF3.42009-04-0132PREAI
Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufactureJOURNAL OF DAIRY SCIENCEIF4.42008-07-0144OAAI
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