SNDT WOMEN'S UNIVERSITY
BMK Knowledge Resource Centre
Vithaldas Vidyavihar, Juhu Tara Road,
Santacruz (West) Mumbai - 400049
Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety (Record no. 129852)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01606nam a2200181 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241022b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Venus Bansal |
| 245 ## - TITLE STATEMENT | |
| Title | Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p16–26 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Cheese production has emerged as science and technology in the past few years, which was considered an artisan craft in the earlier period. However, despite intensive research work from many decades, the complex changes that occur during preparation and ripening of cheese are not apparent, affecting the quality and safety of cheese. Over time, several factors are studied and reviewed that affect cheese quality. The pH of the cheese curd matrix from manufacturing till ripening is one of the most crucial parameters that governs several aspects of cheese quality. Therefore, this paper aims to highlight the effect of pH on various processes (such as rennet coagulation, whey syneresis, salt absorption and ripening), microstructure and dynamic rheology, and microbiological changes that regulate the overall quality and safety aspects of cheeses. Understanding the role of pH on cheese quality parameters will aid to make better and more consistent cheeses that will satisfy both the consumers and cheese-makers. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Cheese">Cheese</a> |
| -- | <a href=" pH"> pH</a> |
| -- | <a href=" Quality"> Quality</a> |
| -- | <a href=" Rheology "> Rheology </a> |
| -- | <a href="Microstructure ">Microstructure </a> |
| -- | <a href="Safety">Safety</a> |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | N. Veena |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110104 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP337 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 22/10/2024 | JP337.2 | 22/10/2024 | 22/10/2024 | Journal Article |