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Chemical Profiles of Industrial Cow’s Milk Curds
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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