Cheese and Whey

Moatsou, Golfo ; Moschopoulou, Ekaterini

Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2022

Online E-Book - 160

Zugriff:

View record at Directory of Open Access Books (Volltext)

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.

Titel:	Cheese and Whey
Autor/in / Beteiligte Person:	Moatsou, Golfo ; Moschopoulou, Ekaterini
Link:	View record at Directory of Open Access Books (Volltext)
Veröffentlichung:	Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2022
Medientyp:	E-Book
Umfang:	160
ISBN:	978-3-0365-4955-2 (print) ; 978-3-0365-4956-9 (print)
DOI:	10.3390/books978-3-0365-4956-9
Schlagwort:	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 bic Book Industry Communication:G Reference, information & interdisciplinary subjects:GP Research & information: general bic Book Industry Communication:P Mathematics & science:PS Biology, life sciences
Sonstiges:	Nachgewiesen in: Directory of Open Access Books Sprachen: English Document Type: eBook File Description: image/jpeg Language: English Rights: Attribution 4.0 International ; URL: https://creativecommons.org/licenses/by/4.0/ Notes: ONIX_20230220_9783036549552_51

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