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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Bibliographic Details
Main Authors: Barone, Caterina. (Author), Barbera, Marcella. (Author), Barone, Michele. (Author), Parisi, Salvatore. (Author), Steinka, Izabela. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language: English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Series: SpringerBriefs in Molecular Science,
Subjects:
Chemistry.
Food > Biotechnology.
Nutrition.
Proteins.
elektronické knihy
electronic books
ISBN: 9783319509426
Physical Description: 1 online resource (VI, 46 p. 11 illus.)

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020 |a 9783319509426 
024 7 |a 10.1007/978-3-319-50942-6  |2 doi 
100 1 |a Barone, Caterina.  |e author. 
245 1 0 |a Chemical Profiles of Industrial Cow's Milk Curds /  |c by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (VI, 46 p. 11 illus.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a SpringerBriefs in Molecular Science,  |x 2191-5407 
505 0 |a 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? 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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 selected chemical substances or protein aggregation. . 
650 0 |a Chemistry. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Nutrition. 
650 0 |a Proteins. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Barbera, Marcella.  |e author. 
700 1 |a Barone, Michele.  |e author. 
700 1 |a Parisi, Salvatore.  |e author. 
700 1 |a Steinka, Izabela.  |e author. 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9783319509402 
830 0 |a SpringerBriefs in Molecular Science,  |x 2191-5407 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-3-319-50942-6  |y Plný text 
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999 |c 100548  |d 100548 
993 |x NEPOSILAT  |y EIZ 

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