Chemical Profiles of Industrial Cow’s Milk Curds (SpringerBriefs in Molecular Science)

by Michele Barone (Contributor), Caterina Barone (Author), Marcella Barbera (Contributor), Izabela Steinka (Contributor), Salvatore Parisi (Contributor), Michele Barone (Contributor)

• New

  Paperback
  2016

  $52.30

  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.