LEADER 03682nam 22006255 450 001 9910156308903321 005 20200702035828.0 024 7 $a10.1007/978-3-319-50942-6 035 $a(CKB)3710000000985032 035 $a(DE-He213)978-3-319-50942-6 035 $a(MiAaPQ)EBC4772452 035 $a(PPN)197456391 035 $a(EXLCZ)993710000000985032 100 $a20161220d2017 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aChemical Profiles of Industrial Cow?s Milk Curds /$fby Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka 205 $a1st ed. 2017. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2017. 215 $a1 online resource (VI, 46 p. 11 illus.) 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-319-50942-X 311 $a3-319-50940-3 320 $aIncludes bibliographical references at the end of each chapters. 327 $aOptimizing Lactic Acid Cheese Packaging Systems -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow?s Milk Curds -- The Production of Industrial Cow?s Milk Curds -- Chemical Correlations between Industrial Curds and Final Cheeses. Can Cheese Makers Standardize Productions? 330 $aThis Brief explores the chemistry and production technology of a cheese precursor: the cow?s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese. The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products. This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that. Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems. Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selected chemical substances or protein aggregation. . 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aProteins  606 $aNutrition    606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aProtein Science$3https://scigraph.springernature.com/ontologies/product-market-codes/L14040 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 615 0$aFood?Biotechnology. 615 0$aProteins . 615 0$aNutrition   . 615 14$aFood Science. 615 24$aProtein Science. 615 24$aNutrition. 676 $a540 700 $aBarone$b Caterina$4aut$4http://id.loc.gov/vocabulary/relators/aut$0159128 702 $aBarbera$b Marcella$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aBarone$b Michele$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aSteinka$b Izabela$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910156308903321 996 $aChemical Profiles of Industrial Cow?s Milk Curds$92281679 997 $aUNINA