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Books > Science & Mathematics > Biology, life sciences > Biochemistry > Proteins
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Chemical Profiles of Industrial Cow's Milk Curds (Paperback, 1st ed. 2017)
Loot Price: R1,700
Discovery Miles 17 000
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Chemical Profiles of Industrial Cow's Milk Curds (Paperback, 1st ed. 2017)
Series: Chemistry of Foods
Expected to ship within 10 - 15 working days
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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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