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 Electronic eBook
LanguageEnglish
Published Cham : Springer International Publishing : Imprint: Springer, 2017.
SeriesSpringerBriefs in Molecular Science,
Subjects
Chemistry.
Food > Biotechnology.
Nutrition.
Proteins.
elektronické knihy
electronic books
Online AccessFull text
ISBN9783319509426
ISSN2191-5407
DOI10.1007/978-3-319-50942-6
Physical Description1 online resource (VI, 46 p. 11 illus.)

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Table of Contents:
  • 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?

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