Téléchargez le livre : Chemical Profiles of Industrial Cow's Milk Curds

Chemical Profiles of Industrial Cow's Milk Curds

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Éditeur :

Springer


Collection :

SpringerBriefs in Molecular Science

Paru le : 2016-12-20

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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. 
Pages
46 pages
Collection
SpringerBriefs in Molecular Science
Parution
2016-12-20
Marque
Springer
EAN papier
9783319509402
EAN PDF
9783319509426
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
4
Taille du fichier
1157 Ko
Prix
52,74 €
EAN EPUB
9783319509426
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
4
Taille du fichier
420 Ko
Prix
52,74 €

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