Chemical profiles of industrial cow's milk curds / Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka.

"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, c...

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Bibliographic Details

Online Access:	Full Text (via Springer)
Main Authors:	Barone, Caterina (Author), Barbera, Marcella (Author), Barone, Michele (Author), Parisi, Salvatore, 1970- (Author), Steinka, Izabela (Author)
Format:	eBook
Language:	English
Published:	Cham, Switzerland : Springer Nature, [2017]
Series:	SpringerBriefs in molecular science. Chemistry of foods.
Subjects:	Cheese > Composition. Cheese > Analysis. Milk > Curdling. Cheese products.