{"product_id":"understanding-the-contribution-of-milk-constituents-to-the-texture-of-dairy-products-cheese-1752511524580","title":"Understanding the contribution of milk constituents to the texture of dairy products: cheese","description":"Milk is an important part of the human diet. Milk constituents have excellent nutritional and technological properties and can be easily processed into a wide variety of products. Cheese is produced throughout the world and is available in a great diversity of flavours and textures. During cheese making, milk constituents are modified and rearranged to produce cheeses with the desired characteristics.  Cheese texture is governed by its composition and the interactions between its constituents. The casein network is the backbone of most cheeses and its mechanical properties are influenced by minerals, fat, and serum proteins. Careful adjustment of milk composition and processing parameters provide the flexibility to control cheese texture and meet the growing demand for cheeses with specific characteristics.","brand":"Dr MichelBtn","offers":[{"title":"Default Title","offer_id":50865029021988,"sku":"9781801464505","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0880\/7635\/3828\/files\/CoreSourceHub_bcbdf5eb-59c9-4276-baf2-8537635abe5f.jpg?v=1752530489","url":"https:\/\/indiepubs.co.uk\/products\/understanding-the-contribution-of-milk-constituents-to-the-texture-of-dairy-products-cheese-1752511524580","provider":"IndiePubs UK","version":"1.0","type":"link"}