by
Caterina Barone, Marcella Barbera, Michele Barone
Language: English
Release Date: December 20, 2016
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...