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  1. Bog
  2. Industriel kemi og kemiteknik
  3. Levnedsmiddelteknologi

Chemical Profiles of Industrial Cow’s Milk Curds

Af: Caterina Barone, Michele Barone, Salvatore Parisi, Marcella Barbera, Izabela Steinka Engelsk Paperback

Chemical Profiles of Industrial Cow’s Milk Curds

Af: Caterina Barone, Michele Barone, Salvatore Parisi, Marcella Barbera, Izabela Steinka Engelsk Paperback
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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. 

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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. 

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Se mere i:
Produktdetaljer
Sprog: Engelsk
Sider: 46
ISBN-13: 9783319509402
Indbinding: Paperback
Udgave:
ISBN-10: 3319509403
Kategori: Levnedsmiddelteknologi
Udg. Dato: 30 dec 2016
Længde: 0mm
Bredde: 155mm
Højde: 235mm
Forlag: Springer International Publishing AG
Oplagsdato: 30 dec 2016
Forfatter(e): Caterina Barone, Michele Barone, Salvatore Parisi, Marcella Barbera, Izabela Steinka
Forfatter(e) Caterina Barone, Michele Barone, Salvatore Parisi, Marcella Barbera, Izabela Steinka

Kategori Levnedsmiddelteknologi

ISBN-13 9783319509402

Sprog Engelsk

Indbinding Paperback

Sider 46

Udgave

Længde 0mm

Bredde 155mm

Højde 235mm

Udg. Dato 30 dec 2016

Oplagsdato 30 dec 2016

Forlag Springer International Publishing AG

Kategori sammenhænge