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The Resource Chemical Profiles of Industrial Cow's Milk Curds

Chemical Profiles of Industrial Cow's Milk Curds

Label
Chemical Profiles of Industrial Cow's Milk Curds
Title
Chemical Profiles of Industrial Cow's Milk Curds
Creator
Contributor
Subject
Language
eng
Member of
Cataloging source
MiAaPQ
Literary form
non fiction
Nature of contents
dictionaries
Series statement
SpringerBriefs in Molecular Science Ser
Chemical Profiles of Industrial Cow's Milk Curds
Label
Chemical Profiles of Industrial Cow's Milk Curds
Link
http://libproxy.rpi.edu/login?url=https://ebookcentral.proquest.com/lib/rpi/detail.action?docID=4772452
Publication
Copyright
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Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Contents -- 1 Optimising Lactic Acid Cheese Packaging Systems -- Abstract -- 1.1 Consumer Preferences Concerning Lactic Acid Cheese Packaging -- 1.2 Characteristics of Packaging Used for Lactic Acid Cheese and Cottage Cheese -- 1.3 Influence of Physical Qualities of Packaging Materials on Packaging Functionality -- 1.4 Microbiological Interactions Versus Quality of Packaging Used for Lactic Acid Cheese -- 1.5 Optimization of Packaging Used for Lactic Acid Cheeses. Suggestions -- 1.6 Verification of Necessity for Optimization of Packaging Materials for Lactic Acid Cheese -- 1.7 Changing the Packaging System. Proposals -- References -- 2 Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow's Milk Curds -- Abstract -- 2.1 Introduction -- 2.2 Evolutive Profiles of Selected Cow's Milk Curds During Storage -- 2.2.1 Materials -- 2.2.2 Analytical Methods -- 2.2.3 Results and Discussion -- 2.3 Conclusions -- References -- 3 The Production of Industrial Cow's Milk Curds -- Abstract -- 3.1 Introduction -- 3.2 The Production of Industrial Curds. A Practical Description -- 3.2.1 Industrial Curds. Production Steps -- 3.2.1.1 Milk Standardisation -- 3.2.1.2 Milk Treatments -- 3.2.1.3 Milk Cooling -- 3.2.1.4 Addition of Starter Culture -- 3.2.1.5 Optional Step: Addition of 'Enhancer' Microorganisms -- 3.2.1.6 Curd Ripening -- 3.2.1.7 Rennet Coagulation -- 3.2.1.8 Curd Cutting and Heat Treatment -- 3.2.1.9 Curd Draining -- 3.2.1.10 Curd Production. Industrial Modifications -- References -- 4 Chemical Correlations Between Industrial Curds and Final Cheeses. Can Cheesemakers Standardise Productions? -- Abstract -- 4.1 Cheeses Depend on Curds -- 4.2 Cheeses and Ready-to-Use Curds. Advantages and Challenges -- References
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unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4387137'}
Extent
1 online resource (51 pages)
Form of item
online
Isbn
9783319509426
Media category
computer
Media MARC source
rdamedia
Media type code
c
Sound
unknown sound
Specific material designation
remote

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