{"id":"W2058330312","doi":"10.1016/s0958-6946(01)00104-2","title":"Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese","year":2002,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":126,"is_retracted":false,"has_abstract":false,"ca_institutions":"Université Laval","funders":"","keywords":"Pasteurization; Food science; Skimmed milk; Casein; Toned milk; Chemistry; Flavor; Globules of fat; Rheology; Farmer cheese; Starter; Milk fat; Materials science; Milk products; Composite material","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006184636,0.0001296522,0.0002246382,0.00005536845,0.00004093928,0.00001547738,0.0002413597,0.0001620592,0.0004151298],"category_scores_gemma":[0.0006111634,0.0000931768,0.0001133034,0.00003647099,0.0002015011,0.00000710138,0.00009740789,0.0002003436,0.000001886573],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001539023,"about_ca_system_score_gemma":0.000008712288,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000009108619,"about_ca_topic_score_gemma":0.000001227995,"domain_scores_codex":[0.9987822,0.00040168,0.0003855226,0.0001935451,0.0001248857,0.0001121948],"domain_scores_gemma":[0.9992264,0.00009244677,0.0003445586,0.0001282232,0.0001616503,0.0000467206],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000513657,0.00005502421,0.002036174,0.0000215881,0.000122225,0.000001654559,0.00002009549,0.00003776333,0.991089,0.0001386272,0.0005486372,0.005415495],"study_design_scores_gemma":[0.001360339,0.001225194,0.04934562,0.00003386666,0.00002027032,0.0002434383,0.000009599586,0.00009773074,0.9439229,0.0001476069,0.003457995,0.0001354775],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9982813,0.0003458949,0.0003507149,0.0002216256,0.0002926254,0.00008302384,0.00009481046,0.00000342879,0.0003265804],"genre_scores_gemma":[0.9967995,0.0001892958,0.00224695,0.00008926262,0.0001094529,0.00000161437,0.00003835083,0.000007104219,0.0005185104],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04730945,"threshold_uncertainty_score":0.454538,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01568155029289746,"score_gpt":0.3328557414298624,"score_spread":0.3171741911369649,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}