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  1. Bulletin of the IDF No. 458/2012, The World Dairy Situation 2012  (2012).
  2. P. Walstra, , “The syneresis of curd”, in Cheese: Chemistry, Physics and Microbiology  Ed by P.F. Fox, Chapman & Hall, London UK, 141 (1993).
  3. P.C. Williams, and K. Norris, (Eds), Near Infrared Technology in the Agricultural and Food Industries. American Association of Cereal Chemists, St Paul, MN, USA (2001).
  4. Y.J. Ru, and P.C. Glatz, , “Application of near infrared spectroscopy (NIR) for monitoring the quality of milk, cheese, meat and fish”, Asian-Aust. J. Anim. Sci.  13(7), 1017 (2000).
  5. R. Giangiacomo, and T.M.P. Cattaneo, , “Dairy products”, in, Near Infrared Spectroscopy in Food Science and Technology. Chapter 8 , Ed by Y. Osaki and Fred W. McClure, and A. Christy, John Wiley & Sons, NJ, USA, p. 323 (2007).
  6. S.E. Holroyd, , “Review: The use of near infrared spectroscopy on milk and milk products”, J. Near Infrared Spectrosc.  21(5), 311 (2013). doi: 10.1255/jnirs.1055
  7. D.J. Dahm, , “Review: Explaining some light scattering properties of milk using representative layer theory”, J. Near Infrared Spectrosc.  21(5), 322 (2013). doi: 10.1255/jnirs.1071
  8. T.M.P. Cattaneo, and S.E. Holroyd, , “Review: The use of near infrared Spectroscopy for determination of adulteration and contamination in milk and milk powder: Updating knowledge”, J. Near Infrared Spectrosc.  21(5), 341 (2013). doi: 10.1255/jnirs.1077
  9. K.D. Dahm, and D.J. Dahm, , “Separating the effects of scatter and absorption using the representative layer”, J. Near Infrared Spectrosc.  21(5), 351 (2013). doi: 10.1255/jnirs.1062
  10. G. Cabassi, M. Profaizer, L. Marinoni, and N. Rizzi, and T.M.P. Cattaneo, , “Estimation of fat globule size distribution in milk using an inverse light scattering model in the near infrared region”, J. Near Infrared Spectrosc.  21(5), 359 (2013). doi: 10.1255/jnirs.10.1255/jnirs.1070
  11. O.H.A. Nielsen, A.A. Subash, F.D. Nielsen, A.B. Dahl, J.L. Skytte, and S. Andersson-Engels, and K. Dmitry, , “Spectral characterisation of dairy products using photon time-of-flight spectroscopy”, J. Near Infrared Spectrosc.  21(5), 375 (2013). doi: 10.1255/jnirs.1075
  12. L. Marinoni, L. Monti, and S. Barzaghi, and B. de la Roza-Delgado, , “Quantification of casein fractions and of some of their genetic variants in phosphate buffer by near infrared spectroscopy”, J. Near Infrared Spectrosc.  21(5), 385 (2013). doi: 10.1255/jnirs.1072
  13. G. Cabassi, M. Povolo, V. Pelizzola, L. Monti, and E. Genorini, and G. Contarini, , “Development of a near infrared method for the quantification of the main classes of fatty acids obtained from raw milk by solvent-free extraction”, J. Near Infrared Spectrosc.  21(5), 395 (2013). doi: 10.1255/jnirs.1074
  14. A. Kalinin, V. Krasheninnikov, and S. Sadovskiy, and E. Yurova, , “Determining the composition of proteins in milk using a portable near infrared spectrometer”, J. Near Infrared Spectrosc.  21(5), 409 (2013)doi: 10.1255/jnirs.1054
  15. S. Grassi, C. Alamprese, V. Bono, C. Picozzi, and R. Foschino, and E. Casiraghi, , “Monitoring of lactic acid fermentation process using Fourier transform near infrared spectroscopy”, J. Near Infrared Spectrosc.  21(5), 417 (2013). doi: 10.1255/jnirs.1058
  16. H. Morita, S. Kuroki, and K. Ikuta, and R. Tsenkova, , “Real time near infrared spectral monitoring of mammary gland for inflammation diagnosis in dairy cows”, J. Near Infrared Spectrosc.  21(5), 427 (2013). doi: 10.1255/jnirs.1069
  17. A. Bogomolov and A. Melenteva, and D.J. Dahm, , “Technical note: Fat globule size effect on visible and shortwave near infrared spectra of milk”, J. Near Infrared Spectrosc.  21(5), 435 (2013). doi: 10.1255/jnirs.1076
  18. S.E. Holroyd and B. Prescott, and A. McLean, , “The use of in-and on-line near infrared spectroscopy for milk powder measurement”, J. Near Infrared Spectrosc.  21(5), 443 (2013). doi: 10.1255/jnirs.1073

2013 (13)

S.E. Holroyd, , “Review: The use of near infrared spectroscopy on milk and milk products”, J. Near Infrared Spectrosc.  21(5), 311 (2013). doi: 10.1255/jnirs.1055

D.J. Dahm, , “Review: Explaining some light scattering properties of milk using representative layer theory”, J. Near Infrared Spectrosc.  21(5), 322 (2013). doi: 10.1255/jnirs.1071

T.M.P. Cattaneo, and S.E. Holroyd, , “Review: The use of near infrared Spectroscopy for determination of adulteration and contamination in milk and milk powder: Updating knowledge”, J. Near Infrared Spectrosc.  21(5), 341 (2013). doi: 10.1255/jnirs.1077

T.M.P. Cattaneo, and S.E. Holroyd, , “Review: The use of near infrared Spectroscopy for determination of adulteration and contamination in milk and milk powder: Updating knowledge”, J. Near Infrared Spectrosc.  21(5), 341 (2013). doi: 10.1255/jnirs.1077

K.D. Dahm, and D.J. Dahm, , “Separating the effects of scatter and absorption using the representative layer”, J. Near Infrared Spectrosc.  21(5), 351 (2013). doi: 10.1255/jnirs.1062

K.D. Dahm, and D.J. Dahm, , “Separating the effects of scatter and absorption using the representative layer”, J. Near Infrared Spectrosc.  21(5), 351 (2013). doi: 10.1255/jnirs.1062

G. Cabassi, M. Profaizer, L. Marinoni, and N. Rizzi, and T.M.P. Cattaneo, , “Estimation of fat globule size distribution in milk using an inverse light scattering model in the near infrared region”, J. Near Infrared Spectrosc.  21(5), 359 (2013). doi: 10.1255/jnirs.10.1255/jnirs.1070

G. Cabassi, M. Profaizer, L. Marinoni, and N. Rizzi, and T.M.P. Cattaneo, , “Estimation of fat globule size distribution in milk using an inverse light scattering model in the near infrared region”, J. Near Infrared Spectrosc.  21(5), 359 (2013). doi: 10.1255/jnirs.10.1255/jnirs.1070

O.H.A. Nielsen, A.A. Subash, F.D. Nielsen, A.B. Dahl, J.L. Skytte, and S. Andersson-Engels, and K. Dmitry, , “Spectral characterisation of dairy products using photon time-of-flight spectroscopy”, J. Near Infrared Spectrosc.  21(5), 375 (2013). doi: 10.1255/jnirs.1075

O.H.A. Nielsen, A.A. Subash, F.D. Nielsen, A.B. Dahl, J.L. Skytte, and S. Andersson-Engels, and K. Dmitry, , “Spectral characterisation of dairy products using photon time-of-flight spectroscopy”, J. Near Infrared Spectrosc.  21(5), 375 (2013). doi: 10.1255/jnirs.1075

L. Marinoni, L. Monti, and S. Barzaghi, and B. de la Roza-Delgado, , “Quantification of casein fractions and of some of their genetic variants in phosphate buffer by near infrared spectroscopy”, J. Near Infrared Spectrosc.  21(5), 385 (2013). doi: 10.1255/jnirs.1072

L. Marinoni, L. Monti, and S. Barzaghi, and B. de la Roza-Delgado, , “Quantification of casein fractions and of some of their genetic variants in phosphate buffer by near infrared spectroscopy”, J. Near Infrared Spectrosc.  21(5), 385 (2013). doi: 10.1255/jnirs.1072

G. Cabassi, M. Povolo, V. Pelizzola, L. Monti, and E. Genorini, and G. Contarini, , “Development of a near infrared method for the quantification of the main classes of fatty acids obtained from raw milk by solvent-free extraction”, J. Near Infrared Spectrosc.  21(5), 395 (2013). doi: 10.1255/jnirs.1074

G. Cabassi, M. Povolo, V. Pelizzola, L. Monti, and E. Genorini, and G. Contarini, , “Development of a near infrared method for the quantification of the main classes of fatty acids obtained from raw milk by solvent-free extraction”, J. Near Infrared Spectrosc.  21(5), 395 (2013). doi: 10.1255/jnirs.1074

A. Kalinin, V. Krasheninnikov, and S. Sadovskiy, and E. Yurova, , “Determining the composition of proteins in milk using a portable near infrared spectrometer”, J. Near Infrared Spectrosc.  21(5), 409 (2013)doi: 10.1255/jnirs.1054

A. Kalinin, V. Krasheninnikov, and S. Sadovskiy, and E. Yurova, , “Determining the composition of proteins in milk using a portable near infrared spectrometer”, J. Near Infrared Spectrosc.  21(5), 409 (2013)doi: 10.1255/jnirs.1054

S. Grassi, C. Alamprese, V. Bono, C. Picozzi, and R. Foschino, and E. Casiraghi, , “Monitoring of lactic acid fermentation process using Fourier transform near infrared spectroscopy”, J. Near Infrared Spectrosc.  21(5), 417 (2013). doi: 10.1255/jnirs.1058

S. Grassi, C. Alamprese, V. Bono, C. Picozzi, and R. Foschino, and E. Casiraghi, , “Monitoring of lactic acid fermentation process using Fourier transform near infrared spectroscopy”, J. Near Infrared Spectrosc.  21(5), 417 (2013). doi: 10.1255/jnirs.1058

H. Morita, S. Kuroki, and K. Ikuta, and R. Tsenkova, , “Real time near infrared spectral monitoring of mammary gland for inflammation diagnosis in dairy cows”, J. Near Infrared Spectrosc.  21(5), 427 (2013). doi: 10.1255/jnirs.1069

H. Morita, S. Kuroki, and K. Ikuta, and R. Tsenkova, , “Real time near infrared spectral monitoring of mammary gland for inflammation diagnosis in dairy cows”, J. Near Infrared Spectrosc.  21(5), 427 (2013). doi: 10.1255/jnirs.1069

A. Bogomolov and A. Melenteva, and D.J. Dahm, , “Technical note: Fat globule size effect on visible and shortwave near infrared spectra of milk”, J. Near Infrared Spectrosc.  21(5), 435 (2013). doi: 10.1255/jnirs.1076

A. Bogomolov and A. Melenteva, and D.J. Dahm, , “Technical note: Fat globule size effect on visible and shortwave near infrared spectra of milk”, J. Near Infrared Spectrosc.  21(5), 435 (2013). doi: 10.1255/jnirs.1076

S.E. Holroyd and B. Prescott, and A. McLean, , “The use of in-and on-line near infrared spectroscopy for milk powder measurement”, J. Near Infrared Spectrosc.  21(5), 443 (2013). doi: 10.1255/jnirs.1073

S.E. Holroyd and B. Prescott, and A. McLean, , “The use of in-and on-line near infrared spectroscopy for milk powder measurement”, J. Near Infrared Spectrosc.  21(5), 443 (2013). doi: 10.1255/jnirs.1073

2000 (1)

Y.J. Ru, and P.C. Glatz, , “Application of near infrared spectroscopy (NIR) for monitoring the quality of milk, cheese, meat and fish”, Asian-Aust. J. Anim. Sci.  13(7), 1017 (2000).

Y.J. Ru, and P.C. Glatz, , “Application of near infrared spectroscopy (NIR) for monitoring the quality of milk, cheese, meat and fish”, Asian-Aust. J. Anim. Sci.  13(7), 1017 (2000).

Alamprese, C.

Andersson-Engels, S.

Barzaghi, S.

Bogomolov, A.

Bono, V.

Cabassi, G.

Casiraghi, E.

Cattaneo, T.M.P.

Contarini, G.

Dahl, A.B.

Dahm, D.J.

Dahm, K.D.

de la Roza-Delgado, B.

Dmitry, K.

Foschino, R.

Genorini, E.

Giangiacomo, R.

R. Giangiacomo, and T.M.P. Cattaneo, , “Dairy products”, in, Near Infrared Spectroscopy in Food Science and Technology. Chapter 8 , Ed by Y. Osaki and Fred W. McClure, and A. Christy, John Wiley & Sons, NJ, USA, p. 323 (2007).

Glatz, P.C.

Y.J. Ru, and P.C. Glatz, , “Application of near infrared spectroscopy (NIR) for monitoring the quality of milk, cheese, meat and fish”, Asian-Aust. J. Anim. Sci.  13(7), 1017 (2000).

Grassi, S.

Holroyd, S.E.

Ikuta, K.

Kalinin, A.

Krasheninnikov, V.

Kuroki, S.

Marinoni, L.

McLean, A.

S.E. Holroyd and B. Prescott, and A. McLean, , “The use of in-and on-line near infrared spectroscopy for milk powder measurement”, J. Near Infrared Spectrosc.  21(5), 443 (2013). doi: 10.1255/jnirs.1073

Melenteva, A.

Monti, L.

Morita, H.

Nielsen, F.D.

Nielsen, O.H.A.

Pelizzola, V.

Picozzi, C.

Povolo, M.

Prescott, B.

S.E. Holroyd and B. Prescott, and A. McLean, , “The use of in-and on-line near infrared spectroscopy for milk powder measurement”, J. Near Infrared Spectrosc.  21(5), 443 (2013). doi: 10.1255/jnirs.1073

Profaizer, M.

Rizzi, N.

Ru, Y.J.

Y.J. Ru, and P.C. Glatz, , “Application of near infrared spectroscopy (NIR) for monitoring the quality of milk, cheese, meat and fish”, Asian-Aust. J. Anim. Sci.  13(7), 1017 (2000).

Sadovskiy, S.

Skytte, J.L.

Subash, A.A.

Tsenkova, R.

Walstra, P.

P. Walstra, , “The syneresis of curd”, in Cheese: Chemistry, Physics and Microbiology  Ed by P.F. Fox, Chapman & Hall, London UK, 141 (1993).

Yurova, E.

Asian-Aust. J. Anim. Sci. (1)

Y.J. Ru, and P.C. Glatz, , “Application of near infrared spectroscopy (NIR) for monitoring the quality of milk, cheese, meat and fish”, Asian-Aust. J. Anim. Sci.  13(7), 1017 (2000).

J. Near Infrared Spectrosc. (13)

D.J. Dahm, , “Review: Explaining some light scattering properties of milk using representative layer theory”, J. Near Infrared Spectrosc.  21(5), 322 (2013). doi: 10.1255/jnirs.1071

S.E. Holroyd and B. Prescott, and A. McLean, , “The use of in-and on-line near infrared spectroscopy for milk powder measurement”, J. Near Infrared Spectrosc.  21(5), 443 (2013). doi: 10.1255/jnirs.1073

S.E. Holroyd, , “Review: The use of near infrared spectroscopy on milk and milk products”, J. Near Infrared Spectrosc.  21(5), 311 (2013). doi: 10.1255/jnirs.1055

T.M.P. Cattaneo, and S.E. Holroyd, , “Review: The use of near infrared Spectroscopy for determination of adulteration and contamination in milk and milk powder: Updating knowledge”, J. Near Infrared Spectrosc.  21(5), 341 (2013). doi: 10.1255/jnirs.1077

K.D. Dahm, and D.J. Dahm, , “Separating the effects of scatter and absorption using the representative layer”, J. Near Infrared Spectrosc.  21(5), 351 (2013). doi: 10.1255/jnirs.1062

G. Cabassi, M. Profaizer, L. Marinoni, and N. Rizzi, and T.M.P. Cattaneo, , “Estimation of fat globule size distribution in milk using an inverse light scattering model in the near infrared region”, J. Near Infrared Spectrosc.  21(5), 359 (2013). doi: 10.1255/jnirs.10.1255/jnirs.1070

O.H.A. Nielsen, A.A. Subash, F.D. Nielsen, A.B. Dahl, J.L. Skytte, and S. Andersson-Engels, and K. Dmitry, , “Spectral characterisation of dairy products using photon time-of-flight spectroscopy”, J. Near Infrared Spectrosc.  21(5), 375 (2013). doi: 10.1255/jnirs.1075

L. Marinoni, L. Monti, and S. Barzaghi, and B. de la Roza-Delgado, , “Quantification of casein fractions and of some of their genetic variants in phosphate buffer by near infrared spectroscopy”, J. Near Infrared Spectrosc.  21(5), 385 (2013). doi: 10.1255/jnirs.1072

G. Cabassi, M. Povolo, V. Pelizzola, L. Monti, and E. Genorini, and G. Contarini, , “Development of a near infrared method for the quantification of the main classes of fatty acids obtained from raw milk by solvent-free extraction”, J. Near Infrared Spectrosc.  21(5), 395 (2013). doi: 10.1255/jnirs.1074

A. Kalinin, V. Krasheninnikov, and S. Sadovskiy, and E. Yurova, , “Determining the composition of proteins in milk using a portable near infrared spectrometer”, J. Near Infrared Spectrosc.  21(5), 409 (2013)doi: 10.1255/jnirs.1054

S. Grassi, C. Alamprese, V. Bono, C. Picozzi, and R. Foschino, and E. Casiraghi, , “Monitoring of lactic acid fermentation process using Fourier transform near infrared spectroscopy”, J. Near Infrared Spectrosc.  21(5), 417 (2013). doi: 10.1255/jnirs.1058

H. Morita, S. Kuroki, and K. Ikuta, and R. Tsenkova, , “Real time near infrared spectral monitoring of mammary gland for inflammation diagnosis in dairy cows”, J. Near Infrared Spectrosc.  21(5), 427 (2013). doi: 10.1255/jnirs.1069

A. Bogomolov and A. Melenteva, and D.J. Dahm, , “Technical note: Fat globule size effect on visible and shortwave near infrared spectra of milk”, J. Near Infrared Spectrosc.  21(5), 435 (2013). doi: 10.1255/jnirs.1076

Other (4)

Bulletin of the IDF No. 458/2012, The World Dairy Situation 2012  (2012).

P. Walstra, , “The syneresis of curd”, in Cheese: Chemistry, Physics and Microbiology  Ed by P.F. Fox, Chapman & Hall, London UK, 141 (1993).

P.C. Williams, and K. Norris, (Eds), Near Infrared Technology in the Agricultural and Food Industries. American Association of Cereal Chemists, St Paul, MN, USA (2001).

R. Giangiacomo, and T.M.P. Cattaneo, , “Dairy products”, in, Near Infrared Spectroscopy in Food Science and Technology. Chapter 8 , Ed by Y. Osaki and Fred W. McClure, and A. Christy, John Wiley & Sons, NJ, USA, p. 323 (2007).

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