manuel castillo

PEER REVIEW PUBLICATIONS

1 Curd Syneresis Optical Sensor Technology

1. Costa, N. E. O'Callaghan, D. J., Mateo, M. J., Chaurin, V., Castillo, M., Hannon, J. A.,  McSweeney, P. L. H., Beresford T.P. Influence of a Starter-Produced Exopolysaccharide on Milk Coagulation and Curd Syneresis. International Dairy Journal. Submitted.

2. Everard, C., O'Callaghan, D. J., Castillo, M., Payne, F. A., O'Donnell, C. P., Effects of milk composition, curd draining time and pressing duration on cheese curd moisture and yield. Journal of Dairy Science. Accepted. 

3. Mateo, M. J., O'Callaghan, D. J., Everard, C. D., Castillo, M., Payne, F. A., O'Donnell, C. P. 2009.Validation of a curd-syneresis sensor over a range of milk composition and process parameters.  Journal of Dairy Science. 92 5386-5395.

4. Mateo, M. J., O'Callaghan, D. J., Everard, C. D., Castillo, M., Payne, F. A., O'Donnell, C. P. 2009. Evaluation of online optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis. Food Research International.  43 177-182.

5. Mateo, M. J., O'Callaghan, D. J., Everard, C. D., Fagan, C. C., O'Donnell, C. P., Castillo, M., Payne, F. A. 2009. Effect of Milk Fat Concentration and Gel Firmness on Syneresis during Cheeses-making. International Dairy Journal, 19 264-268.

6. Fagan, C. C., O'Donnell, C. P., O'Callaghan, D. J., Castillo, M. Payne, F. A. 2009. Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing. Sensing and Instrumentation for Food Quality and Safety, 3, 62-69.

7. Everard, C. D., O'Callaghan, D. J., Mateo, M. J., O'Donnell, C. P., Castillo, M., Payne, F. A. 2009. The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheesemaking. Journal of Food Engineering, 94, 1-6.

8. Mateo, M. J., D.J. O'Callaghan, C. D. Everard, C. C. Fagan,  C.P. O'Donnell, M. Castillo, F. A. Payne. 2009. Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using a light scatter NIR sensor. LWT -Food Science and Technology, 42, 950-955.

9. Talens, C., D. J. O'Callaghan, C. D. Everard, C. C. Fagan, C. P. O'Donnell, M. Castillo, F.A. Payne. 2009. Evaluation of an improved tracer method to monitor cheese curd syneresis at varying milk fat levels in a cheese vat. Milchwissenschaft. 64, 161-164.

10. Fagan, C. C., C.-J. Du, C.P. O'Donnell, M. Castillo, C. D. Everard, D.J. O'Callaghan, F.A. Payne. 2008. Application Of Image Texture Analysis For Online Determination Of Curd Moisture And Whey Solids In A Laboratory Scale Stirred Cheese Vat. Journal of Food Science, 73, E251-258.

11. Everard, C. D., O'Callaghan, D. J., Mateo, M. J., O'Donnell, C. P., Castillo, M., Payne, F. A. 2008. Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture. Journal of Dairy Science, 91 2575-2582.

12. Fagan, C. C., Castillo, M., O'Donnell, C. P., O'Callaghan, D. J., Payne, F. A. 2008. On-line prediction of cheese making indices using backscatter of near infrared light.  International Dairy Journal, 18 120-128.

13. Fagan, C. C., Castillo, M., Payne, F. A., O'Donnell, C. P., Leedy, M., O'Callaghan, D. J. 2007. Novel on-line sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking. Journal of Agricultural and Food Chemistry, 55 8836-8844.

14. Fagan, C. C., Castillo, M., Payne, F. A., O'Donnell, C. P., O'Callaghan, D. J. 2007. Effect of Cutting Time, Temperature and Calcium on Curd Moisture, Whey Fat Loses and Curd Yield by Response Surface Methodology. Journal of Dairy Science. 90, 4499-4512.

15. Everard, C. D., O'Callaghan, D. J., Fagan, C. C., O'Donnell, C. P., Castillo, M., Payne, F. A. 2007. Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis. Journal of Dairy Science. 90, 3162-3170.

16. Fagan, C. C., Leedy., M., Castillo, M., Payne, F. A., O'Donnell, C. P., O'Callaghan, D. J. 2007. Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation. Journal of Food Engineering. 83, 61-67.

17. Castillo, M., Payne, F.A., López, M.B., Ferrandini, E., Laencina, J. 2005. Optical sensor technology for measuring whey fat concentration in cheese making. Journal of Food Engineering 71, 354-360.

18. Castillo, M., Payne, F.A., López, M.B., Ferrandini, E., Laencina, J. 2005. Preliminary evaluation of an optical method for modeling the dilution of fat globules in whey during syneresis of cheese curd. Applied Engineering in Agriculture 21, 265-269.