Chemical Profiles of Industrial Cow’s Milk Curds
This 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 m...
| Main Authors: | , , , , |
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| Corporate Author: | |
| Language: | English |
| Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2017.
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| Edition: | 1st ed. 2017. |
| Series: | Chemistry of Foods,
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| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-3-319-50942-6 |