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Thermal imaging for estimating melting point in cheese: A cost-effective alternative to rheology.

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Title: Thermal imaging for estimating melting point in cheese: A cost-effective alternative to rheology.
Authors: Modi Z; Dairy and Food Science Department, Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007., Salunke P; Dairy and Food Science Department, Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007.
Source: JDS communications [JDS Commun] 2025 May 30; Vol. 6 (5), pp. 635-639. Date of Electronic Publication: 2025 May 30 (Print Publication: 2025).
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Inc. and FASS Inc. on behalf of the American Dairy Science Association Country of Publication: United States NLM ID: 9918300983806676 Publication Model: eCollection Cited Medium: Internet ISSN: 2666-9102 (Electronic) Linking ISSN: 26669102 NLM ISO Abbreviation: JDS Commun Subsets: In Process
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Thermal imaging for estimating melting point in cheese: A cost-effective alternative to rheology.
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  Data: <searchLink fieldCode="AU" term="%22Modi+Z%22">Modi Z</searchLink>; Dairy and Food Science Department, Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007.<br /><searchLink fieldCode="AU" term="%22Salunke+P%22">Salunke P</searchLink>; Dairy and Food Science Department, Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007.
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  Data: <searchLink fieldCode="JN" term="%229918300983806676%22">JDS communications</searchLink> [JDS Commun] 2025 May 30; Vol. 6 (5), pp. 635-639. <i>Date of Electronic Publication: </i>2025 May 30 (<i>Print Publication: </i>2025).
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Inc%2E+and+FASS+Inc%2E+on+behalf+of+the+American+Dairy+Science+Association%22">Elsevier Inc. and FASS Inc. on behalf of the American Dairy Science Association </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>9918300983806676 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Internet <i>ISSN: </i>2666-9102 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2226669102%22">26669102 </searchLink><i>NLM ISO Abbreviation: </i>JDS Commun <i>Subsets: </i>In Process
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      – Type: doi
        Value: 10.3168/jdsc.2025-0765
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      – Code: eng
        Text: English
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        StartPage: 635
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      – TitleFull: Thermal imaging for estimating melting point in cheese: A cost-effective alternative to rheology.
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          Name:
            NameFull: Modi Z
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            NameFull: Salunke P
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              M: 05
              Text: 2025 May 30
              Type: published
              Y: 2025
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              Value: 2666-9102
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              Value: 6
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              Value: 5
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