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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, Barbera, Marcella (Author), Barone, Michele (Author), Parisi, Salvatore (Author)
Format: eBook
Language:English
Published: Cham Springer International Publishing 2017, 2017
Edition:1st ed. 2017
Series:Chemistry of Foods
Subjects:
Food—biotechnology
Protein Science
Nutrition   
Food Science
Nutrition
Proteins 
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
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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