Exploring the physicochemical basis of cheese texture, rheology and functionality, with emphasis on cation-casein interactions

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dc.contributor.advisor McSweeney, Paul L. H. en
dc.contributor.author Cooke, Darren Richard
dc.date.accessioned 2015-08-11T15:48:34Z
dc.date.available 2015-08-11T15:48:34Z
dc.date.issued 2014
dc.date.submitted 2014
dc.identifier.citation Cooke, D. R. 2014. Exploring the physicochemical basis of cheese texture, rheology and functionality, with emphasis on cation-casein interactions. PhD Thesis, University College Cork. en
dc.identifier.endpage 245
dc.identifier.uri http://hdl.handle.net/10468/1887
dc.description.abstract The physicochemical properties of cheese and milk gels are greatly influenced by molecular interactions between the casein proteins involving calcium. Novel experiments were designed to investigate the relationship between insoluble caseinbound cations and rheological properties of Cheddar cheese and rennet-induced milk gels. Cheddar cheese and rennet-induced milk gels were supplemented with Mg2+ or Sr2+ to compare their effects on their rheological properties to those previously reported in literature for Ca2+ supplementation. Sr2+ displayed behaviour similar to Ca2+ as observed by its ability to increase the rigidity of cheese and rennet milk gels and also decrease cheese meltability. Mg+2 had no influence on cheese rheological properties and was greatly inferior to Ca2+ and Sr2+ in its ability to increase rennet milk gel elasticity. Cheddar cheese was supplemented with the calcium-chelating salts trisodium citrate, disodium hydrogen phosphate or disodium EDTA, in an attempt to reduce the CCP content of cheese and thereby modify its rheological and functional properties. TSC and EDTA were successful in decreasing cheese CCP, whereas DSP caused an initial increase in CCP content. Cheddar cheese was supplemented with chlorides of iron, copper and zinc at salting to investigate the effects of concentrations of these elements in excess of those found innately or commonly in fortification studies, with emphasis on mineral equilibria changes and resultant alteration of rheological properties. Zinc addition was the only added metal that significantly influenced cheese rheological properties, leading to an increase in cheese rigidity and decreased cheese melt at elevated temperatures. Gum tragacanth was used as a fat-replacer in the manufacture of reduced-fat Cheddar cheese, in an attempt to improve the rheological, functional and sensory properties of reduced-fat Cheddar. Overall, the experimental work reported in this thesis generated new knowledge and theories about how casein-mineral interactions influence rheological properties of casein systems. en
dc.description.sponsorship Irish Research Council (EMBARK initiative) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2014, Darren R. Cooke. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject Cheddar cheese en
dc.subject Calcium equilibrium en
dc.subject Colloidal calcium phosphate en
dc.subject Rennet-induced milk gel en
dc.subject Cheese rheology en
dc.subject Cheese texture en
dc.subject Cheese functionality en
dc.subject Alkaline earth metals en
dc.subject Gum tragacanth en
dc.subject Reduced-fat cheese en
dc.title Exploring the physicochemical basis of cheese texture, rheology and functionality, with emphasis on cation-casein interactions en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD (Food Science and Technology) en
dc.internal.availability Full text available en
dc.check.info No embargo required en
dc.description.version Accepted Version
dc.contributor.funder Irish Research Council en
dc.description.status Not peer reviewed en
dc.internal.school Food and Nutritional Sciences en
dc.check.type No Embargo Required
dc.check.reason No embargo required en
dc.check.opt-out Not applicable en
dc.thesis.opt-out false
dc.check.embargoformat Not applicable en
ucc.workflow.supervisor p.mcsweeney@ucc.ie
dc.internal.conferring Autumn Conferring 2014


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© 2014, Darren R. Cooke. Except where otherwise noted, this item's license is described as © 2014, Darren R. Cooke.
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