Chemical profiles of industrial cow's milk curds / Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka.
Barone, Caterina. Associazione "Componiamo il Futuro" (COIF) Palermo, Palermo, Italy, author.; Barbera, Marcella, author.; Barone, Michele. Associazione "Componiamo il Futuro" (COIF) Palermo, Palermo, Italy, author.; Parisi, Salvatore, 1970- author.; Steinka, Izabela, author.
2017
SF271.2 .B37 2017eb
Available Online

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Title Chemical profiles of industrial cow's milk curds / Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka.
Author Barone, Caterina. Associazione "Componiamo il Futuro" (COIF) Palermo, Palermo, Italy, author.
ISBN 9783319509426 (electronic book)
331950942X (electronic book)
9783319509402
3319509403
Published Cham, Switzerland : Springer Nature, [2017]
Language English
Description 1 online resource (vi, 45 pages) : illustrations.
Call Number SF271.2 .B37 2017eb
Dewey Decimal Classification 664.65
Summary "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. ."--Provided by publisher.
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Online resource; title from digital title page (viewed March 20, 2017).
Added Author Barbera, Marcella, author.
Barone, Michele. Associazione "Componiamo il Futuro" (COIF) Palermo, Palermo, Italy, author.
Parisi, Salvatore, 1970- author.
Steinka, Izabela, author.
Series SpringerBriefs in molecular science. Chemistry of foods.
Available in Other Form Chemical profiles of industrial cow's milk curds
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