The submission of new items to CORA is currently unavailable due to a repository upgrade. For further information, please contact cora@ucc.ie. Thank you for your understanding.
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 |