Amaltheys: A fluorescence-based analyzer to assess cheese milk denatured whey proteins

• Published in: Journal of dairy science Vol. 98; no. 10; pp. 6668 - 6677
• Main Authors: Lacotte, Pierre, Gomez, Franck, Bardeau, Floriane, Muller, Sabine, Acharid, Abdelhaq, Quervel, Xavier, Trossat, Philippe, Birlouez-Aragon, Inès
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.10.2015
• Subjects: Animals; Cheese - analysis; cheese yield; denatured whey protein; Denmark; fluorescence spectroscopy; Fluorometry - methods; Food Quality; Milk - chemistry; process analytical technology; soluble whey protein; Whey Proteins - analysis; Denmark; soluble whey protein; denatured whey protein; cheese yield; fluorescence spectroscopy; process analytical technology

The cheese industry faces many challenges to optimize cheese yield and quality. A very precise standardization of the cheese milk is needed, which is achieved by a fine control of the process and milk composition. Thorough analysis of protein composition is important to determine the amount of prote...