Chemical Profiles of Industrial Cow's Milk Curds

This Brief explores the chemistry and production technology of a cheese precursor: the cow's milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color,...

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Detaylı Bibliyografya
Asıl Yazarlar: Barone, Caterina (Yazar), Barbera, Marcella (Yazar), Barone, Michele (Yazar), Parisi, Salvatore (Yazar), Steinka, Izabela (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : 2017.
Imprint: Springer,
Edisyon:1st ed. 2017.
Seri Bilgileri:Chemistry of Foods,
Konular:
Food science.
Proteins .
Nutrition   .
Food Science.
Protein Biochemistry.
Nutrition.
Online Erişim:Full-text access
İçindekiler:
  • Optimizing Lactic Acid Cheese Packaging Systems
  • Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow's Milk Curds
  • The Production of Industrial Cow's Milk Curds
  • Chemical Correlations between Industrial Curds and Final Cheeses. Can Cheese Makers Standardize Productions?

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