Chemical Profiles of Industrial Cow's Milk Curds - Barone, Caterina a Barbera, Marcella a Barone, Michele a Parisi, Salvatore a Steinka, Izabela

This Brief explores the chemistry and production technology of a cheese precursor: the cow's milk curd. 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.