Chemical Profiles of Industrial Cow’s Milk Curds (Bog, Paperback / softback, Engelsk) af Caterina Barone
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Chemical Profiles of Industrial Cow’s Milk Curds

(Bog, Paperback / softback, Engelsk)
Forfattere: Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
Chemical Profiles of Industrial Cow’s Milk Curds
Forlag: Springer International Publishing AG

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Beskrivelse

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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Alle detaljer

Forlag Springer International Publishing AG
Forfattere Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgave 1st ed. 2017
Udgivelsesdato 30-12-2016
Første udgivelsesår 2016
Serie Chemistry of Foods
Illustrationer 11 Illustrations, black and white; VI, 46 p. 11 illus.
Originalsprog Switzerland
Sideantal 46
Indbinding Paperback / softback
Forlag Springer International Publishing AG
Sideoplysninger 46 pages, 11 Illustrations, black and white; VI, 46 p. 11 illus.
Mål 235 x 155
ISBN-13 / EAN-13 9783319509402