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Two Mathematical Programming Models of Cheese Manufacture

✍ Scribed by J.A. Burke


Book ID
117976866
Publisher
American Dairy Science Association
Year
2006
Tongue
English
Weight
189 KB
Volume
89
Category
Article
ISSN
0022-0302

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A mathematical model for syneresis of cheese curd in one dimension is presented based on the theory of mechanics of porous media. The simple mathematics leave room for surprising physical considerations and several interesting observations are made. Model parameters are estimated and validated using