Chemical Profiles of Industrial Cow’s Milk Curds Paperback / softback
by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
Part of the SpringerBriefs in Molecular Science series
Paperback / softback
Description
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 microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese.
The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products.
This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that.
Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems. Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selectedchemical substances or protein aggregation.
Information
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Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Paperback / softback
- Pages:46 pages, 11 Illustrations, black and white; VI, 46 p. 11 illus.
- Publisher:Springer International Publishing AG
- Publication Date:30/12/2016
- Category:
- ISBN:9783319509402
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Paperback / softback
- Pages:46 pages, 11 Illustrations, black and white; VI, 46 p. 11 illus.
- Publisher:Springer International Publishing AG
- Publication Date:30/12/2016
- Category:
- ISBN:9783319509402
