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Chemical Profiles of Industrial Cow’s Milk Curds - SpringerBriefs in Molecular Science Caterina Barone 1st ed. 2017 Edition
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Chemical Profiles of Industrial Cow’s Milk Curds - SpringerBriefs in Molecular Science
Caterina Barone
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.
46 pages, 11 black & white illustrations, biography
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2016. gada 30. decembris |
| ISBN13 | 9783319509402 |
| Izdevēji | Springer International Publishing AG |
| Lapas | 46 |
| Izmēri | 155 × 235 × 3 mm · 949 g |
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