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Batch determination in semi-continuous cheesemaking operations using on-line colorimetry


Journal of Dairy Science 75(Supplement 1): 127
Batch determination in semi-continuous cheesemaking operations using on-line colorimetry
Industrial blockforming towers that are used to press cheese have created problems in identifying batch(es) of origin when defective product is discovered. On-line colorimetry was used to distinguish between alternately colour-marked batches of Cheddar cheese. Marked levels were selected that would minimize visual difference while providing sufficient instrumental discrimination between marked and unmarked batches. Control cheese contained 63.2 micro l double-strength annatto/kg milk.


Accession: 002308513



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