000			03011cam a2200457Mi 4500
001			967191021
003			PTSN
008
020			_z9783319509402 _qpbk
050		4	_aSF271.2 .C44 2017
245	0	0	_aChemical profiles of industrial cow's milk curds / _cCaterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
264		1	_aCham : _bSpringer, _c2017
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aSpringerBriefs in molecular science, Chemistry of foods
504			_aIncludes bibliographical references
505	0		_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?
506			_aAvailable to OhioLINK libraries
520			_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.
650		0	_aCheese _xComposition.
650		0	_aCheese _xAnalysis.
650		0	_aMilk _xCurdling.
650		0	_aCheese products.
655		4	_aElectronic books.
700	1		_aBarone, Caterina, _eauthor.
700	1		_aBarbera, Marcella, _eauthor.
700	1		_aBarone, Michele, _eauthor.
700	1		_aParisi, Salvatore, _d1970- _eauthor.
700	1		_aSteinka, Izabela, _eauthor.
710	2		_aOhio Library and Information Network
776	0	8	_cOriginal _z3319509403 _z9783319509402 _w(OCoLC)962890398
830		0	_aSpringerBriefs in molecular science. _pChemistry of foods.
907			_a.b1055807x _b13-10-22 _c23-02-21
998			_amgen _b01-01-00 _ca _d- _e- _f _g _h0
999			_c47140 _d47140