Chemical Profiles of Industrial Cow’s Milk Curds

• Main Authors: Barone, Caterina (Author), Barbera, Marcella (Author), Barone, Michele (Author), Parisi, Salvatore (Author), Steinka, Izabela (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
• Series: SpringerBriefs in Molecular Science,
• Subjects: Chemistry.; Food > Biotechnology.; Nutrition.; Proteins.; Food Science.; Protein Science.

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, and m...