Evaluation of production of Cheddar cheese from micellar casein concentrate

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dc.contributor.author Li, Bozhao
dc.contributor.author Waldron, David S.
dc.contributor.author Tobin, John T.
dc.contributor.author Subhir, Surabhi
dc.contributor.author Kelly, Alan L.
dc.contributor.author McSweeney, Paul L. H.
dc.date.accessioned 2020-07-06T10:36:01Z
dc.date.available 2020-07-06T10:36:01Z
dc.date.issued 2020-04-02
dc.identifier.citation Li, B., Waldron, D. S., Tobin, J. T., Subhir, S., Kelly, A. L. and McSweeney, P. L. H. (2020) 'Evaluation of production of Cheddar cheese from micellar casein concentrate', International Dairy Journal, 107, ) 104711 (10pp). doi: 10.1016/j.idairyj.2020.104711 en
dc.identifier.volume 107 en
dc.identifier.startpage 1 en
dc.identifier.endpage 10 en
dc.identifier.issn 0958-6946
dc.identifier.uri http://hdl.handle.net/10468/10211
dc.identifier.doi 10.1016/j.idairyj.2020.104711 en
dc.description.abstract The production of Cheddar cheese using micellar casein concentrate (MCC), a novel milk ingredient powder with a high casein content (~92%), was evaluated. Four types of Cheddar cheese were manufactured and ripened for 180 days from the following starting materials: standardised control milk (control), skim milk with cream (SC), reconstituted MCC with cream (MC) and reconstituted low-heat skim milk powder with cream (PC). Only minor differences were found in composition between treatments, but MC cheese showed higher levels of proteolysis compared with other treatments, linked to significantly higher plasmin and chymosin activities. No differences were observed in hardness between treatments (60, 120 and 180 days), but the springiness and cohesiveness of MC and PC cheeses were significantly higher than that of the control and SC cheeses at 60, 120 and 180 days. The use of casein-dominant dairy streams thus has the potential for production of Cheddar cheese with tailored functionality. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (FIRM Programme - Grant Reference Number 15F683) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier B.V. en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0958694620300819
dc.rights © 2020, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Cheddar cheese en
dc.subject MCC en
dc.subject Micellar casein concentrate en
dc.subject Proteolysis en
dc.subject Plasmin en
dc.subject Chymosin en
dc.title Evaluation of production of Cheddar cheese from micellar casein concentrate en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Alan Kelly, Food and Nutritional Sciences, University College Cork, Cork, Ireland. T: +353-21-490-3000 E: a.kelly@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2021-04-02
dc.date.updated 2020-07-06T10:11:06Z
dc.description.version Accepted Version en
dc.internal.rssid 523328694
dc.contributor.funder Department of Agriculture, Food and the Marine, Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Dairy Journal en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress a.kelly@ucc.ie en
dc.identifier.articleid 104711 en
dc.identifier.eissn 1879-0143


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© 2020, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2020, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
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