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Cheese and Whey

Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances-proteins, minerals, lactos...

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Bibliographic Details
Main Author: Moatsou, Golfo
Other Authors: Moschopoulou, Ekaterini
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Proteolysis Indices
Cheese Peptidomics
Hydrolysis
Cheese Ripening
Capillary Electrophoresis
Sugars And Organic Acids
Hard Cheese
Milk Composition
N/a
Cheesemaking Technology
Volatile Compounds
In Vitro Digestibility
Long Ripened Cheese
Dairy Product Analysis
Whey Protein Denaturation
Volatile Organic Compounds
Cheesemaking Losses
Quark-type Cheese
Second Cheese Whey
Quantitative Descriptive Analysis
Proteolysis
Free Amino Acids
Antioxidant Activity
Ultrafiltration
Buttermilk
Ripening Rooms
Ripening Extension
Microbiota
Gas Chromatography
Cheese Microstructure
Parmigiano Reggiano Cheese
Flammulina Velutipes
Data-independent Acquisition
Hydrolyzed Collagen
Somatic Cells
Binding Regions
Confocal Laser Scanning Microscopy
Texture Profile Analysis
Research & Information: General / Bicssc
Image Analysis
Biology, Life Sciences / Bicssc
"bryndza" Cheese
Stability
Electronic Nose
Cheese Yield
Protein-polysaccharide Complexes
Environmental Ripening Conditions
Cheese Milk Heat Treatment
Ace Inhibition
Water Activity
Cheesemaking
Reduced-fat Cheese
Milk Whey
Texture
Response Surface Methodology
Whey
Whey Protein Concentrate
Cow Cheese Milk Homogenization
Bio-layer Interferometry
Bioavailability
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary:Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances-proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components' functionality and biological value, as well as whey exploitation and processing.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (160 p.)
ISBN:books978-3-0365-4956-9
9783036549569
9783036549552

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