Part 4: Features and technological aptitudes of sheep and goat milks; new technologies

Special Issue 0501

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Future Of The Sheep And Goats Dairy Sector

Proceedings of an International Symposium, 28-30 October 2004, Zaragoza, SpainPublished in five separate parts

Physical and chemical characteristics of milk and effects of freezing, pasteurization and high pressure, stability of milk proteins and fats in storage, rennet coagulation, glycolysis, proteolysis and lipolysis, effects of storage on processing characteristics for yoghurt and cheese and cheese yield, heat stability, application of membrane technology, optical monitoring of milk and cheese making processes, measurement of syneresis, PCR and NIRS detection of cows milk, plsmin activity

Keywords: Cheese yield, Coagulation, Freezing milk, Milk, Glycolysis, Goat, Heat stability, Hygienic quality, Lactoperoxidase, Lamb rennet, Lipolysis, Membrane technology, Optical monitoring, NIRS, PCR, Processing characteristics, Proteolysis, Sheep, Stability in storage

85 pages, in English

Additional Information

Language

EN

Reference

Special Issue 0501

Date

2005

Type

PDF, Hard Copy

Pages

85