{"product_id":"chemical-profiles-of-industrial-cow-s-milk-curds-springer-international-publishing-ag-9783319509402-caterina-barone","title":"Chemical Profiles of Industrial Cow’s Milk Curds","description":"\u003cp\u003eDiscover the fascinating world of cheese production with \u003cstrong\u003eChemical Profiles of Industrial Cow’s Milk Curds\u003c\/strong\u003e by \u003cstrong\u003eCaterina Barone\u003c\/strong\u003e. Published in 2016 by \u003cstrong\u003eSpringer International Publishing AG\u003c\/strong\u003e, this insightful brief delves into the intricate chemistry and production technology behind cow’s milk curd, a crucial precursor to cheese. Spanning 46 pages, the book examines essential factors such as the type of milk used, coagulation methods, pH levels, color, and microbial fermentation. Each of these parameters significantly influences the properties of the curd, ultimately affecting the quality of the cheese produced. Perfect for industry professionals and cheese enthusiasts alike, this first edition offers a comprehensive understanding of the science that underpins cheese-making. Enhance your knowledge and appreciation of this beloved dairy product with this essential read.\u003c\/p\u003e","brand":"Caterina Barone","offers":[{"title":"Default Title","offer_id":52249181651286,"sku":"9783319509402","price":54.55,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9783319509402.jpg?v=1767775562","url":"https:\/\/www.englishbook.pt\/products\/chemical-profiles-of-industrial-cow-s-milk-curds-springer-international-publishing-ag-9783319509402-caterina-barone","provider":"Bookshop","version":"1.0","type":"link"}