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Chemical profiles of industrial cow's milk curds

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Chemical profiles of industrial cow's milk curds/ by Caterina Barone ... [et al.].
other author:	Barone, Caterina.
Published:	Cham :Springer International Publishing : : 2017.,
Description:	vi, 46 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
Subject:	Cheese - Composition. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-50942-6
ISBN:	9783319509426

Chemical profiles of industrial cow's milk curds
Chemical profiles of industrial cow's milk curds[electronic resource] /by Caterina Barone ... [et al.]. - Cham :Springer International Publishing :2017. - vi, 46 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

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?

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.

ISBN: 9783319509426

Standard No.: 10.1007/978-3-319-50942-6doiSubjects--Topical Terms:

1249456
Cheese
--Composition.

LC Class. No.: SF271.2

Dewey Class. No.: 664.65

Chemical profiles of industrial cow's milk curds
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245 0 0 $a Chemical profiles of industrial cow's milk curds $h [electronic resource] / $c by Caterina Barone ... [et al.].
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300 $a vi, 46 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, $x 2191-5407
505 0 $a 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?
520 $a 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.
650 0 $a Cheese $x Composition. $3 1249456
650 0 $a Cheese $x Analysis. $3 1249457
650 0 $a Milk $x Curdling. $3 1249458
650 0 $a Cheese products. $3 1249459
650 1 4 $a Chemistry. $3 593913
650 2 4 $a Food Science. $3 673136
650 2 4 $a Protein Science. $3 782127
650 2 4 $a Nutrition. $3 581367
700 1 $a Barone, Caterina. $3 1065628
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950 $a Chemistry and Materials Science (Springer-11644)