Journal of Dairy Science
Volume 90, Issue 10 , Pages 4499-4512 , October 2007

Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology

  • C.C. Fagan

      Affiliations

    • Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin 4, Ireland
    • Corresponding Author InformationCorresponding author.
    • ,
  • M. Castillo

      Affiliations

    • Department of Biosystems and Agricultural Engineering, 128C. E. Barnhart Building, Lexington, KY 40546-0276
    • ,
  • F.A. Payne

      Affiliations

    • Department of Biosystems and Agricultural Engineering, 128C. E. Barnhart Building, Lexington, KY 40546-0276
    • ,
  • C.P. O’Donnell

      Affiliations

    • Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin 4, Ireland
    • ,
  • D.J. O’Callaghan

      Affiliations

    • Moorepark Food Research Centre, Teagasc, Fermoy, Co. Cork, Ireland

Received 1 May 2007 ,Accepted 19 June 2007.

Title About Type File Size
Interpretive summary Other 0 MB

Please note that add-on components may require plug-in applications.

PII: S0022-0302(07)71914-8

doi: 10.3168/jds.2007-0329

Journal of Dairy Science
Volume 90, Issue 10 , Pages 4499-4512 , October 2007

Article Tools

* Image Usage & Resolution