Chemical profiles of industrial cow’s milk curds
Auteur :
Barone, Caterina / Barbera, Marcella / Barone, Michele / Parisi, Salvatore / Steinka, Izabela
Éditeur :
Springer International Publishing AG
ISBN :
9783319509402
Date de publication :
30 déc. 2016
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
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.