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The Resource Chemical Profiles of Industrial Cow{u2019}s Milk Curds, by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka, (electronic resource)

Chemical Profiles of Industrial Cow{u2019}s Milk Curds, by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka, (electronic resource)

Label
Chemical Profiles of Industrial Cow{u2019}s Milk Curds
Title
Chemical Profiles of Industrial Cow{u2019}s Milk Curds
Statement of responsibility
by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
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Contributor
Author
Subject
Language
eng
Summary
This Brief explores the chemistry and production technology of a cheese precursor: the cow{u2019}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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Image bit depth
0
Literary form
non fiction
Series statement
SpringerBriefs in Molecular Science,
Chemical Profiles of Industrial Cow{u2019}s Milk Curds, by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka, (electronic resource)
Label
Chemical Profiles of Industrial Cow{u2019}s Milk Curds, by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka, (electronic resource)
Link
http://libproxy.rpi.edu/login?url=http://dx.doi.org/10.1007/978-3-319-50942-6
Publication
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Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Optimizing Lactic Acid Cheese Packaging Systems -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow{u2019}s Milk Curds -- The Production of Industrial Cow{u2019}s Milk Curds -- Chemical Correlations between Industrial Curds and Final Cheeses. Can Cheese Makers Standardize Productions?
http://library.link/vocab/cover_art
https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?Return=1&Type=S&Value=9783319509426&userID=ebsco-test&password=ebsco-test
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unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4258417'}
Extent
VI, 46 p. 11 illus.
File format
multiple file formats
Form of item
electronic
Isbn
9783319509426
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote

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