Chemical Profiles of Industrial Cow’s Milk Curds

  • Caterina Barone
  • Marcella Barbera
  • Michele Barone
  • Salvatore Parisi
  • Izabela Steinka

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
    Pages 1-23
  3. Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
    Pages 25-33
  4. Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
    Pages 35-42
  5. Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
    Pages 43-46

About this book

Introduction

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.  

Keywords

Casein Chemistry cow’s milk curd Chemistry plastic food packaging Lactic acid Microbial fermentation Proteolysis

Authors and affiliations

  • Caterina Barone
    • 1
  • Marcella Barbera
    • 2
  • Michele Barone
    • 3
  • Salvatore Parisi
    • 4
  • Izabela Steinka
    • 5
  1. 1.ENFAP Comitato Regionale SiciliaPalermoItaly
  2. 2.DEMETRA Dept.University of PalermoPalermoItaly
  3. 3.Industrial ConsultantCiminnaItaly
  4. 4.Industrial ConsultantPalermoItaly
  5. 5.Gdynia Maritime Universty81-572 Gdynia, Morska 81-87Poland

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-50942-6
  • Copyright Information The Author(s) 2017
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-50940-2
  • Online ISBN 978-3-319-50942-6
  • Series Print ISSN 2191-5407
  • Series Online ISSN 2191-5415
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma