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Some Of The Relations Of Casein And Paracasein To Bases And Acids, And Their Application To Cheddar Cheese, Volumes 261-274

Some Of The Relations Of Casein And Paracasein To Bases And Acids, And Their Application To Cheddar Cheese, Volumes 261-274

Paperback

Technology & EngineeringChemistryGeneral World History

ISBN10: 1279814861
ISBN13: 9781279814864
Publisher: Nabu Press
Published: Apr 8 2012
Pages: 46
Weight: 0.17
Height: 0.10 Width: 6.14 Depth: 9.21
Language: English

Some Of The Relations Of Casein And Paracasein To Bases And Acids, And Their Application To Cheddar Cheese by Lucius Lincoln Van Slyke delves into the intricate chemical properties of casein and paracasein, two crucial proteins found in milk. This detailed study, encompassing volumes 261-274, explores how these proteins interact with various bases and acids, shedding light on their behavior and transformations. The research culminates in practical applications for Cheddar cheese production, offering insights into the chemical processes that influence the cheese's texture, flavor, and overall quality.

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General World History