Chemical Profiles of Industrial Cow’s Milk Curds

• Κύριοι συγγραφείς: Barone, Caterina (Συγγραφέας), Barbera, Marcella (Συγγραφέας), Barone, Michele (Συγγραφέας), Parisi, Salvatore (Συγγραφέας), Steinka, Izabela (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2017.
• Σειρά: SpringerBriefs in Molecular Science,
• Θέματα: 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...

Πίνακας περιεχομένων:

• 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?