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Chemical Profiles of Industrial Cow's Milk Curds

By: Caterina Barone (Author) , Marcella Barbera (Author) , Michele Barone (Author)

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Ksh 9,700.00

Format: Paperback or Softback

ISBN-13: 9783319509402

Publisher: Springer International Publishing AG

Publication Date: Dec 30th, 2016

Dimension: 23.50 x 15.50 x 94.90 cms

Category: Proteins

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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.

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