Abstract:The present study focused on the continuous prefermentation process affecting curd formation, and the subsequent pH changes in the first stage of cheese manufacture. Two typical continuous prefermentation systems in cheese manufacture were analyzed based on a kinetic model and the process control theory. A previously proposed mathematical model, which considers the effect of pH, adequately simulated the dynamic behavior of pH in the two continuous prefermentation processes. In the stability analysis of steady … Show more
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.