It takes the average reader and 47 minutes to read Chemical Profiles of Industrial Cow’s Milk Curds by Caterina Barone
Assuming a reading speed of 250 words per minute. Learn more
This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese. The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products. This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that. Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems. Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selected chemical substances or protein aggregation.
Chemical Profiles of Industrial Cow’s Milk Curds by Caterina Barone is 46 pages long, and a total of 11,776 words.
This makes it 16% the length of the average book. It also has 14% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 1 hour and 4 minutes to read Chemical Profiles of Industrial Cow’s Milk Curds aloud.
Chemical Profiles of Industrial Cow’s Milk Curds is suitable for students ages 8 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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