LEADER 03874nam 2201057z- 450 001 9910595071403321 005 20231214133054.0 035 $a(CKB)5680000000080815 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/92156 035 $a(EXLCZ)995680000000080815 100 $a20202209d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCheese and Whey 210 $aBasel$cMDPI Books$d2022 215 $a1 electronic resource (160 p.) 311 $a3-0365-4955-2 311 $a3-0365-4956-0 330 $aCheese 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 610 $aACE inhibition 610 $aantioxidant activity 610 $ahydrolysis 610 $aresponse surface methodology 610 $awhey protein concentrate 610 $aParmigiano Reggiano cheese 610 $asomatic cells 610 $amilk composition 610 $acheese yield 610 $acheesemaking losses 610 $acheese ripening 610 $aripening extension 610 $acheese microstructure 610 $afree amino acids 610 $acapillary electrophoresis 610 $aproteolysis 610 $avolatile compounds 610 $aconfocal laser scanning microscopy 610 $adairy product analysis 610 $acheese peptidomics 610 $acheesemaking 610 $adata-independent acquisition 610 $awhey 610 $abuttermilk 610 $asecond cheese whey 610 $aultrafiltration 610 $areduced-fat cheese 610 $ahard cheese 610 $along ripened cheese 610 $aripening rooms 610 $aenvironmental ripening conditions 610 $aquantitative descriptive analysis 610 $atexture 610 $awater activity 610 $aimage analysis 610 $acheesemaking technology 610 $amilk whey 610 $ahydrolyzed collagen 610 $abioavailability 610 $a"bryndza" cheese 610 $aelectronic nose 610 $agas chromatography 610 $avolatile organic compounds 610 $amicrobiota 610 $aFlammulina velutipes 610 $aprotein-polysaccharide complexes 610 $astability 610 $abio-layer interferometry 610 $ain vitro digestibility 610 $abinding regions 610 $aQuark-type cheese 610 $acow cheese milk homogenization 610 $acheese milk heat treatment 610 $asugars and organic acids 610 $aproteolysis indices 610 $atexture profile analysis 610 $awhey protein denaturation 615 7$aResearch & information: general 615 7$aBiology, life sciences 700 $aMoatsou$b Golfo$4edt$01279135 702 $aMoschopoulou$b Ekaterini$4edt 702 $aMoatsou$b Golfo$4oth 702 $aMoschopoulou$b Ekaterini$4oth 906 $aBOOK 912 $a9910595071403321 996 $aCheese and Whey$93014642 997 $aUNINA