Cheese and Whey
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, lactos...
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| HerausgeberIn: | |
|---|---|
| Sonstige: | |
| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 electronic resource (160 p.) |
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| 245 | 1 | 0 | |a Cheese and Whey |
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| 300 | |a 1 electronic resource (160 p.) | ||
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| 520 | |a 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. | ||
| 546 | |a English | ||
| 650 | 7 | |a Research & information: general |2 bicssc | |
| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 653 | |a ACE inhibition | ||
| 653 | |a antioxidant activity | ||
| 653 | |a hydrolysis | ||
| 653 | |a response surface methodology | ||
| 653 | |a whey protein concentrate | ||
| 653 | |a Parmigiano Reggiano cheese | ||
| 653 | |a somatic cells | ||
| 653 | |a milk composition | ||
| 653 | |a cheese yield | ||
| 653 | |a cheesemaking losses | ||
| 653 | |a cheese ripening | ||
| 653 | |a ripening extension | ||
| 653 | |a cheese microstructure | ||
| 653 | |a free amino acids | ||
| 653 | |a capillary electrophoresis | ||
| 653 | |a proteolysis | ||
| 653 | |a volatile compounds | ||
| 653 | |a confocal laser scanning microscopy | ||
| 653 | |a dairy product analysis | ||
| 653 | |a cheese peptidomics | ||
| 653 | |a cheesemaking | ||
| 653 | |a data-independent acquisition | ||
| 653 | |a whey | ||
| 653 | |a buttermilk | ||
| 653 | |a second cheese whey | ||
| 653 | |a ultrafiltration | ||
| 653 | |a reduced-fat cheese | ||
| 653 | |a hard cheese | ||
| 653 | |a long ripened cheese | ||
| 653 | |a ripening rooms | ||
| 653 | |a environmental ripening conditions | ||
| 653 | |a quantitative descriptive analysis | ||
| 653 | |a texture | ||
| 653 | |a water activity | ||
| 653 | |a image analysis | ||
| 653 | |a cheesemaking technology | ||
| 653 | |a milk whey | ||
| 653 | |a hydrolyzed collagen | ||
| 653 | |a bioavailability | ||
| 653 | |a "bryndza" cheese | ||
| 653 | |a electronic nose | ||
| 653 | |a gas chromatography | ||
| 653 | |a volatile organic compounds | ||
| 653 | |a microbiota | ||
| 653 | |a Flammulina velutipes | ||
| 653 | |a protein-polysaccharide complexes | ||
| 653 | |a stability | ||
| 653 | |a bio-layer interferometry | ||
| 653 | |a in vitro digestibility | ||
| 653 | |a binding regions | ||
| 653 | |a Quark-type cheese | ||
| 653 | |a cow cheese milk homogenization | ||
| 653 | |a cheese milk heat treatment | ||
| 653 | |a sugars and organic acids | ||
| 653 | |a proteolysis indices | ||
| 653 | |a texture profile analysis | ||
| 653 | |a whey protein denaturation | ||
| 776 | |z 3-0365-4955-2 | ||
| 776 | |z 3-0365-4956-0 | ||
| 700 | 1 | |a Moschopoulou, Ekaterini |4 edt | |
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| 700 | 1 | |a Moschopoulou, Ekaterini |4 oth | |
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| ADM | |b 2023-12-15 05:41:51 Europe/Vienna |f system |c marc21 |a 2022-09-22 08:09:39 Europe/Vienna |g false | ||
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