Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using a light scatter NIR sensor

M.J. Mateo, D.J. O'Callaghan, C.D. Everard, C.C. Fagan, F.A. Payne, C.P. O'Donnell, Manuel Castillo Zambudio

Research output: Contribution to journalArticleResearch

21 Citations (Scopus)
Original languageEnglish
Pages (from-to)950-955
JournalLWT - Food Science and Technology
Issue number5
Publication statusPublished - 1 Jun 2009

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