| Autor: |
Lütfiye Yılmaz - Ersan, Gizem Omak |
| Jazyk: |
English<br />Turkish |
| Rok vydání: |
2016 |
| Předmět: |
|
| Zdroj: |
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 9, Pp 776-781 (2016) |
| Druh dokumentu: |
article |
| ISSN: |
2148-127X |
| DOI: |
10.24925/turjaf.v4i9.776-781.715 |
| Popis: |
In cheese-manufacturing process, cutting time greatly affects moisture, yield, and quality of cheese as well as whey fat losses. The objective cutting time determination is extremely important to both the quality and the quantity of cheese being produced. Taking into account the importance of accurate cutting time determination for economic and practical aspects, numerous instrumental techniques have been developed to assess cutting time based on a wide range of mechanical, vibrational, ultrasonic, thermal or optical instrument methods. In this article, information about advanced instrumental methods applied to the analysis of cutting time will be given. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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