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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| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 electronic resource (160 p.) |
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(CKB)5680000000080815 (oapen)https://directory.doabooks.org/handle/20.500.12854/92156 (EXLCZ)995680000000080815 |
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Moatsou, Golfo edt Cheese and Whey Basel MDPI Books 2022 1 electronic resource (160 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier 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. English Research & information: general bicssc Biology, life sciences bicssc ACE inhibition antioxidant activity hydrolysis response surface methodology whey protein concentrate Parmigiano Reggiano cheese somatic cells milk composition cheese yield cheesemaking losses cheese ripening ripening extension cheese microstructure free amino acids capillary electrophoresis proteolysis volatile compounds confocal laser scanning microscopy dairy product analysis cheese peptidomics cheesemaking data-independent acquisition whey buttermilk second cheese whey ultrafiltration reduced-fat cheese hard cheese long ripened cheese ripening rooms environmental ripening conditions quantitative descriptive analysis texture water activity image analysis cheesemaking technology milk whey hydrolyzed collagen bioavailability "bryndza" cheese electronic nose gas chromatography volatile organic compounds microbiota Flammulina velutipes protein-polysaccharide complexes stability bio-layer interferometry in vitro digestibility binding regions Quark-type cheese cow cheese milk homogenization cheese milk heat treatment sugars and organic acids proteolysis indices texture profile analysis whey protein denaturation 3-0365-4955-2 3-0365-4956-0 Moschopoulou, Ekaterini edt Moatsou, Golfo oth Moschopoulou, Ekaterini oth |
| language |
English |
| format |
eBook |
| author2 |
Moschopoulou, Ekaterini Moatsou, Golfo Moschopoulou, Ekaterini |
| author_facet |
Moschopoulou, Ekaterini Moatsou, Golfo Moschopoulou, Ekaterini |
| author2_variant |
g m gm e m em |
| author2_role |
HerausgeberIn Sonstige Sonstige |
| title |
Cheese and Whey |
| spellingShingle |
Cheese and Whey |
| title_full |
Cheese and Whey |
| title_fullStr |
Cheese and Whey |
| title_full_unstemmed |
Cheese and Whey |
| title_auth |
Cheese and Whey |
| title_new |
Cheese and Whey |
| title_sort |
cheese and whey |
| publisher |
MDPI Books |
| publishDate |
2022 |
| physical |
1 electronic resource (160 p.) |
| isbn |
3-0365-4955-2 3-0365-4956-0 |
| illustrated |
Not Illustrated |
| work_keys_str_mv |
AT moatsougolfo cheeseandwhey AT moschopoulouekaterini cheeseandwhey |
| status_str |
n |
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(CKB)5680000000080815 (oapen)https://directory.doabooks.org/handle/20.500.12854/92156 (EXLCZ)995680000000080815 |
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cr |
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Cheese and Whey |
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noLinkedField noLinkedField noLinkedField |
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1796648786902122497 |
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