Chemical Profiles of Industrial Cow's Milk Curds Author
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Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
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 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. .

Lieferung aus: Mexiko, Lagernd, zzgl. Versandkosten.
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 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. eBook.

Lieferung aus: Vereinigtes Königreich Grossbritannien und Nordirland, ebook for download, Free shipping.
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 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. , Kindle Edition, Edition: 1st ed. 2017, Format: Kindle eBook, Label: Springer, Springer, Product group: eBooks, Published: 2016-12-20, Release date: 2016-12-20, Studio: Springer.

Lieferung aus: Deutschland, Versandkostenfrei.
Chemical Profiles of Industrial Cows 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 microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese. Englisch, Ebook.

Lieferung aus: Kanada, in-stock.
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.

Lieferung aus: Deutschland, Next Day, Versandkostenfrei.
Erscheinungsdatum: 24.01.2017, Medium: Taschenbuch, Einband: Kartoniert / Broschiert, Titel: Chemical Profiles of Industrial Cow's Milk Curds, Autor: Barone, Caterina // Barbera, Marcella // Barone, Michele // Parisi, Salvatore // Steinka, Izabela, Verlag: Springer-Verlag GmbH // Springer International Publishing, Sprache: Englisch, Schlagworte: Ernährung // Lebensmittel // Eiweiss // chemisch // Protein // Biochemie // Chemie // Lebensmitteltechnologie // Technologie // Lebensmittelchemie // TECHNOLOGY & ENGINEERING // Food Science, Rubrik: Chemische Technik, Seiten: 46, Abbildungen: Bibliographie, Reihe: SpringerBriefs in Molecular Science, Informationen: Book, Gewicht: 112 gr, Verkäufer: averdo.

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Lieferung aus: Mexiko, Lagernd, zzgl. Versandkosten.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen