2 Cutting Time Prediction Sensor Technology - acid coagulation
1. Castillo, M., Payne, F.A., Wang, T., Lucey, J.A. 2006. Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time. Cottage cheese-type gel. International Dairy Journal 16, 147-152.
2. Castillo, M., Lucey, J.A., Payne, F.A. 2006. The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels. International Dairy Journal 16, 131-146.
3. Castillo, M., Lucey, J.A., Wang, T., Payne, F.A. 2006. Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gel. International Dairy Journal 16, 153-163.
4. Wang, T., Lucey, J. A., Castillo, M., Payne, F. A. 2005. Predicting cottage cheese cutting time using a light backscatter sensor Milchwissenschaft 60, 164-167.
