Explore
Cheese and Whey
0 Ungluers have
Faved this Work
Login to Fave
Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.
Rights Information
Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.Downloads
This work has been downloaded 23 times via unglue.it ebook links.
- 23 - pdf (CC BY) at Unglue.it.
Keywords
- ACE inhibition
- antioxidant activity
- binding regions
- bio-layer interferometry
- bioavailability
- Biology, Life Sciences
- buttermilk
- capillary electrophoresis
- cheese microstructure
- cheese milk heat treatment
- cheese peptidomics
- cheese ripening
- cheese yield
- cheesemaking
- cheesemaking losses
- cheesemaking technology
- confocal laser scanning microscopy
- cow cheese milk homogenization
- dairy product analysis
- data-independent acquisition
- electronic nose
- environmental ripening conditions
- Flammulina velutipes
- free amino acids
- gas chromatography
- hard cheese
- hydrolysis
- hydrolyzed collagen
- Image analysis
- in vitro digestibility
- long ripened cheese
- Mathematics & science
- microbiota
- milk composition
- milk whey
- n/a
- Parmigiano Reggiano cheese
- protein–polysaccharide complexes
- proteolysis
- proteolysis indices
- quantitative descriptive analysis
- Quark-type cheese
- reduced-fat cheese
- Reference, information & interdisciplinary subjects
- Research & information: general
- response surface methodology
- ripening extension
- ripening rooms
- second cheese whey
- somatic cells
- Stability
- sugars and organic acids
- Texture
- texture profile analysis
- Ultrafiltration
- volatile compounds
- volatile organic compounds
- water activity
- whey
- whey protein concentrate
- whey protein denaturation
- “bryndza” cheese
Links
DOI: 10.3390/books978-3-0365-4956-9Editions