Abstract
The importance of prepackaged curds in the current cheese market is increased in the last years because of the persistence of cyclic periods with remarkable diminution of stored raw materials. Consequently, the cyclic deficiency of cow’s milk may determine the subsequent lack of correlated derivatives and force manufacturers to use prepackaged curds. Because of the critical importance of the chemical and microbiological ‘quality’ of these curds, the study of evolutive profiles of casein contents in selected industrial curds should be recommended. The aim of this chapter has been to show the analytical results of an industrial study carried out on seven different cow’s milk curds during storage. Obtained data and calculated results seem to suggest that curd samples under refrigerated conditions can show increased proteolysis. In addition, moisture and pH values may show notable augments during refrigerated storage. On the other side, deep-frozen storage is recommended when speaking of curd use after extended storage times.
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Abbreviations
- CYPEP:2006:
-
Cheesemaking Yield and Proteins Estimation according to Parisi:2006
- CUR:
-
Curd sample
- FC:
-
Fat matter
- MC:
-
Moisture
- PC:
-
Proteins
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Barone, C., Barbera, M., Barone, M., Parisi, S., Steinka, I. (2017). Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow’s Milk Curds. In: Chemical Profiles of Industrial Cow’s Milk Curds. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-50942-6_2
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