
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. 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.
- Opplag
- 1st ed. 2017
- ISBN
- 9783319509402
- Språk
- Engelsk
- Vekt
- 310 gram
- Utgivelsesdato
- 30.12.2016
- Antall sider
- 46
