Chemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone, Izabela Steinka, Marcella Barbera, Michele Barone, Salvatore Parisi
Springer International Publishing AG, 2016
68,25 €On orderDelivery: 2-3 weeks
This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. 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.
- ISBN-13
- 9783319509402
- ISBN-10
- 3319509403
- Publisher
- Springer International Publishing AG
- Year
- 2016
- Publication date
- 2016-12-30
- Pages
- 46
- Dimensions
- 235x155x