The rapid growth of the global population and changes in lifestyle have led to a significant
increase in food waste from various industrial, agricultural, and household sources. Nearly …

Cheese has a long history and this naturally fermented dairy product contains a range of
distinctive flavors. Microorganisms in variety cheeses are an essential component and play …

Milk protein coagulation is not only important during the processing of milk into various dairy
products, but also during digestion of milk. This review focusses on the gastric coagulation of …

Physical and chemical properties of cheese, such as texture, color, melt, and stretch, are
primarily determined by the interaction of casein (CN) molecules. This review will discuss …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

The primary role of minerals in foods is to provide a reliable source of essential nutrients in a
balanced and bioavailable form. Major minerals include calcium, phosphorus, magnesium …

The buffering capacity of milk products is an important physico-chemical characteristic that
corresponds to the ability of the product to be acidified or alkalinized. The parameters of this …

The reduced availability and the increasing prices of calf rennet, coupled to the growing
global demand of cheese has led, worldwide, to explore alternative clotting enzymes …

The effects of Ca concentration and pH on the composition, microstructural, and functional
properties of Mozzarella cheese were studied. Cheeses were made using a starter culture …

Contemporary diets in Western countries are largely acid-inducing and deficient in
potassium alkali salts, resulting in low-grade metabolic acidosis. The chronic consumption of …