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, and m...
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Bibliographic Details
| Main Authors: |
Barone, Caterina
(Author),
Barbera, Marcella
(Author),
Barone, Michele
(Author),
Parisi, Salvatore
(Author),
Steinka, Izabela
(Author) |
|---|
| Corporate Author: |
SpringerLink (Online service) |
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| Format: | Electronic
eBook
|
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| Language: | English |
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| Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2017.
|
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| Series: | SpringerBriefs in Molecular Science,
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| Subjects: | |
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| Online Access: | Full Text via HEAL-Link
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