Chemical Profiles of Industrial Cows Milk Curds [E-Book] / by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka.
This Brief explores the chemistry and production technology of a cheese precursor: the cows 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 mi...
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Full text |
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Personal Name(s): | Barone, Caterina, author |
Barbera, Marcella, author / Barone, Michele, author / Parisi, Salvatore, author / Steinka, Izabela, author | |
Imprint: |
Cham :
Springer,
2017
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Physical Description: |
VI, 46 p. 11 illus. online resource. |
Note: |
englisch |
ISBN: |
9783319509426 |
DOI: |
10.1007/978-3-319-50942-6 |
Series Title: |
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SpringerBriefs in Molecular Science
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- Optimizing Lactic Acid Cheese Packaging Systems
- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cows Milk Curds
- The Production of Industrial Cows Milk Curds
- Chemical Correlations between Industrial Curds and Final Cheeses. Can Cheese Makers Standardize Productions?