Instrumental Methods Used For The Determination Of Coagulum Cutting Time In Cheese Production

Authors

  • Lütfiye Yılmaz - Ersan Uludağ University
  • Gizem Omak Uludağ University

DOI:

https://doi.org/10.24925/turjaf.v4i9.776-781.715

Keywords:

Cheese, Coagulum cutting time, Instrumental method, Objective method, Quality

Abstract

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.

Published

15.09.2016

How to Cite

Yılmaz - Ersan, L., & Omak, G. (2016). Instrumental Methods Used For The Determination Of Coagulum Cutting Time In Cheese Production. Turkish Journal of Agriculture - Food Science and Technology, 4(9), 776–781. https://doi.org/10.24925/turjaf.v4i9.776-781.715

Issue

Section

Food Technologies