Oxidation-reduction potential and its influence on Cheddar cheese quality

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dc.contributor.advisor McSweeney, Paul L. H. en
dc.contributor.author Caldeo, Veronica
dc.date.accessioned 2015-12-08T09:47:16Z
dc.date.available 2015-12-08T09:47:16Z
dc.date.issued 2015
dc.date.submitted 2015
dc.identifier.citation Caldeo, V. 2015. Oxidation-reduction potential and its influence on Cheddar cheese quality. PhD Thesis, University College Cork. en
dc.identifier.endpage 382
dc.identifier.uri http://hdl.handle.net/10468/2125
dc.description.abstract Oxidation-reduction (redox) potential is a fundamental physicochemical parameter that affects the growth of microorganisms in dairy products and contributes to a balanced flavour development in cheese. Even though redox potential has an important impact on the quality of dairy products, it is not usually monitored in dairy industry. The aims of this thesis were to develop practical methods for measuring redox potential in cheese, to provide detailed information on changes in redox potential during the cheesemaking and cheese ripening and how this parameter is influenced by starter systems and to understand the relationship between redox potential and cheese quality. Methods were developed for monitoring redox potential during cheesemaking and early in ripening. Changes in redox potential during laboratory scale manufacture of Cheddar, Gouda, Emmental, and Camembert cheeses were determined. Distinctive kinetics of reduction in redox potential during cheesemakings were observed, and depended on the cheese technology and starter culture utilised. Redox potential was also measured early in ripening by embedding electrodes into Cheddar cheese at moulding together with the salted curd pieces. Using this approach it was possible to monitor redox potential during the pressing stage. The redox potential of Emmental cheese was also monitored during ripening. Moreover, since bacterial growth drives the reduction in redox potential during cheese manufacture and ripening, the ability of Lactococcus lactis strains to affect redox potential was studied. Redox potential of a Cheddar cheese extract was altered by bacterial growth and there were strain-specific differences in the nature of the redox potential/time curves obtained. Besides, strategies to control redox potential during cheesemaking and ripening were developed. Oxidizing or reducing agents were added to the salted curd before pressing and results confirmed that a negative redox potential is essential for the development of sulfur compounds in Cheddar cheese. Overall, the studies described in this thesis gave an evidence of the importance of the redox potential on the quality of dairy products. Redox potential could become an additional parameter used to select microorganisms candidate as starters in fermented dairy products. Moreover, it has been demonstrated that the redox potential influences the development of flavour component. Thus, measuring continuously changes in redox potential of a product and controlling, and adjusting if necessary, the redox potential values during manufacture and ripening could be important in the future of the dairy industry. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM)) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2015, Veronica Caldeo. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject Oxidation-reduction potential en
dc.subject Cheese en
dc.subject Lactic acid bacteria en
dc.subject Volatile flavour compounds en
dc.title Oxidation-reduction potential and its influence on Cheddar cheese quality 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 Department of Agriculture, Food and the Marine, Ireland 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 2015


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© 2015, Veronica Caldeo. Except where otherwise noted, this item's license is described as © 2015, Veronica Caldeo.
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