03874nam 2201057z- 450 991059507140332120231214133054.0(CKB)5680000000080815(oapen)https://directory.doabooks.org/handle/20.500.12854/92156(EXLCZ)99568000000008081520202209d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierCheese and WheyBaselMDPI Books20221 electronic resource (160 p.)3-0365-4955-2 3-0365-4956-0 Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.Research & information: generalbicsscBiology, life sciencesbicsscACE inhibitionantioxidant activityhydrolysisresponse surface methodologywhey protein concentrateParmigiano Reggiano cheesesomatic cellsmilk compositioncheese yieldcheesemaking lossescheese ripeningripening extensioncheese microstructurefree amino acidscapillary electrophoresisproteolysisvolatile compoundsconfocal laser scanning microscopydairy product analysischeese peptidomicscheesemakingdata-independent acquisitionwheybuttermilksecond cheese wheyultrafiltrationreduced-fat cheesehard cheeselong ripened cheeseripening roomsenvironmental ripening conditionsquantitative descriptive analysistexturewater activityimage analysischeesemaking technologymilk wheyhydrolyzed collagenbioavailability"bryndza" cheeseelectronic nosegas chromatographyvolatile organic compoundsmicrobiotaFlammulina velutipesprotein-polysaccharide complexesstabilitybio-layer interferometryin vitro digestibilitybinding regionsQuark-type cheesecow cheese milk homogenizationcheese milk heat treatmentsugars and organic acidsproteolysis indicestexture profile analysiswhey protein denaturationResearch & information: generalBiology, life sciencesMoatsou Golfoedt1279135Moschopoulou EkateriniedtMoatsou GolfoothMoschopoulou EkateriniothBOOK9910595071403321Cheese and Whey3014642UNINA00436nam 2200157z- 450 9910708367703321(CKB)3790000000311667(EXLCZ)99379000000031166720240129c1958uuuu -u- -engNeurosurgeryOffice of the Surgeon General, Department of the ArmyWashington, D.CBOOK9910708367703321Neurosurgery792530UNINA