DEVELOPMENT OF A NONCONTACT SENSOR FOR MONITORING MILK COAGULATION AND CUTTING TIME PREDICTION IN CHEESE MAKING
Cheese products are manufactured more consistently and with better quality if the curd cutting time can be consistently selected. An optical sensor that accurately predicts cutting time has been developed for large cheese vats, but the initial cost of these sensors makes them uneconomical for small...
| Main Author: | |
|---|---|
| Format: | Others |
| Published: |
UKnowledge
2012
|
| Subjects: | |
| Online Access: | http://uknowledge.uky.edu/bae_etds/9 http://uknowledge.uky.edu/cgi/viewcontent.cgi?article=1008&context=bae_etds |