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978-3-8439-1523-6, Reihe Lebensmitteltechnologie
Innovative technologies in cheese milk pre-treatment and its impact on thermo-physical properties of semi-hard cheese
240 Seiten, Dissertation Universität Hohenheim Stuttgart-Hohenheim (2014), Softcover, A5
The use of cheese as a food ingredient necessitates profound knowledge about the main properties that are affected by converting cheese into an ingredient stage as well as by the subsequent application and preparation of the food.
This work investigated the process-structure-function relationship for semi-hard cheese type Gouda as a model system. The aim was to compare and evaluate effects of various technologies applied in cheese milk pre-treatment as well as formulating effects on cheese functionality, especially physical and thermo-physical properties of cheese, and to relate them to the microstructure induced by the applied technology.