Articles citing this article

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Cited article:

Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresis

M.J. Mateo, D.J. O’Callaghan and C.P. O’Donnell
Journal of Dairy Science 93 (5) 1882 (2010)
https://doi.org/10.3168/jds.2009-2777

The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making

C.D. Everard, D.J. O’Callaghan, M.J. Mateo, et al.
Journal of Food Engineering 94 (1) 1 (2009)
https://doi.org/10.1016/j.jfoodeng.2008.11.015

Application of Image Texture Analysis for Online Determination of Curd Moisture and Whey Solids in a Laboratory‐Scale Stirred Cheese Vat

C.C. Fagan, C.‐J. Du, C.P. O'Donnell, M. Castillo, C.D. Everard, D.J. O'Callaghan and F.A. Payne
Journal of Food Science 73 (6) (2008)
https://doi.org/10.1111/j.1750-3841.2008.00814.x

Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Tony Woodcock, Colette C. Fagan, Colm P. O’Donnell and Gerard Downey
Food and Bioprocess Technology 1 (2) 117 (2008)
https://doi.org/10.1007/s11947-007-0033-y