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Chemical Correlations Between Industrial Curds and Final Cheeses. Can Cheesemakers Standardise Productions?

  • Caterina Barone
  • Marcella Barbera
  • Michele Barone
  • Salvatore Parisi
  • Izabela Steinka
Chapter
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

The chemical composition of milks and curds influences the microbial ecology and chemical features of produced cheeses. This statement is quite obvious because ‘normal’ cheeses—products with a prevailing ingredient, milk—are obtained by means of the transformation of the main raw material and the addition of minor components. Because of the possible scarcity of readily available milk in many regions or economic areas, the industry of milk and dairy products, including cheeses, has improved the production of ready-to-use curds. These products, also named ‘industrial curds’, are produced exclusively for further cheesemaking processes. For this reason, ready-to-use curds are pre-packaged with the aim of supplying cheesemaking industries. However, the standardisation of curds is easily possible only near curd-making industries. This Chapter discusses adequate countermeasures for final cheesemakers; on the other side, the complete control on cheese production parameters in these conditions does not seem to be a possibility at present.

Keywords

Cheese Expiration date Fat to protein ratio Frozen storage Industrial curd Refrigerated storage Standardisation 

References

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Copyright information

© The Author(s) 2017

Authors and Affiliations

  • Caterina Barone
    • 1
  • Marcella Barbera
    • 2
  • Michele Barone
    • 3
  • Salvatore Parisi
    • 4
  • Izabela Steinka
    • 5
  1. 1.Associazione “Componiamo il Futuro” (COIF) PalermoPalermoItaly
  2. 2.DEMETRA DepartmentUniversity of PalermoPalermoItaly
  3. 3.Associazione “Componiamo il Futuro” (COIF) PalermoPalermoItaly
  4. 4.Industrial Consultant, FSPCA PCQIPalermoItaly
  5. 5.Gdynia Maritime UniversityGdyniaPoland

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