Chemical Profiles of Industrial Cow’s Milk Curds by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore

By Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka

This short explores the chemistry and construction expertise of a cheese precursor: the cow’s milk curd. It explains how varied coagulation and therapy equipment can be utilized to procure quite a few sorts of cheeses. Parameters reminiscent of the kind of used milk, the coagulation approach, pH price, colour, and microbial fermentation have a profound impression at the ensuing curd houses, and consequently at the cheese.

The authors talk about one of the most vital parameters, and the way their amendment may end up in a number of cheese and dairy items. This short additionally addresses the query, if cheese makers can standardize their construction strategies, and what position chemistry may well play in that. one other very important aspect addressed listed here are the resources of mess ups within the curd construction, e.g. in packaging structures.

Readers will locate chosen examples of worthwhile analytical concepts for learning and comparing curd caliber, and for tracking the chemical evolution of chosen chemicals or protein aggregation.

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In: McSweeney PLH (ed) Cheese problems solved. Woodhead Publishing Limited, Cambridge, and CRC Press LLC, Boca Raton, p 176–177 McSweeney PLH, Ottogalli G, Fox PF (2004) Diversity of cheese varieties: an overview. In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP (eds) Cheese: chemistry, physics and microbiology, vol 2, 3rd edn. Elsevier Academic Press, Amsterdam, pp 1–22 O’Mahony JA, Lucey JA, McSweeney PLH (2005) Chymosin-mediated proteolysis, calcium solubilisation and texture development during the ripening of Cheddar cheese.

The total duration of the entire step may vary depending on situations. 9 Curd Draining The so-called ‘whey’ is removed as explained in Sect. 8. The final matter is a heterogeneous casein-made matrix with incorporated fat matter, water, and mineral salts. This is the ‘final’ step of curd procedures. However, the standardisation of curd productions and the increasing automation into cheese companies has modified slightly the historical traditions. The following Section discusses some of the most important modifications to the general process.

Formatex. pdf. Accessed 04 Oct 2016 Parisi S (2002) Profili evolutivi dei contenuti batterici e chimico-fisici in prodotti lattiero-caseari. Ind Aliment 41(412):295–306 Parisi S (2003) Evoluzione chimico-fisica e microbiologica nella conserva-zione di prodotti lattiero - caseari. Ind Aliment 42(423):249–259 Parisi S (2006) Profili chimici delle caseine presamiche alimentari. Ind Aliment 45(457):377–383 Parisi S (2016) The world of foods and beverages today. ly/The Economist Group, 750 Third Ave NY, NY 10017.

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