Studies on the texture, functionality, rheology and sensory properties of Cheddar and Mozzarella cheeses

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dc.contributor.advisor McSweeney, Paul L. H. en Moynihan, Anna Christina 2015-12-11T16:07:58Z 2015-12-11T16:07:58Z 2015 2015
dc.identifier.citation Moynihan, A. C. 2015. Studies on the texture, functionality, rheology and sensory properties of Cheddar and Mozzarella cheeses. PhD Thesis, University College Cork. en
dc.identifier.endpage 302
dc.description.abstract The effect of fortification of skim milk powder and sodium caseinate on Cheddar cheeses was investigated. SMP fortification led to decreased moisture, increased yield, higher numbers of NSLAB and reduced proteolysis. The functional and texture properties were also affected by SMP addition and formed a harder, less meltable cheese than the control. NaCn fortification led to increased moisture, increased yield, decreased proteolysis and higher numbers of NSLAB. The functional and textural properties were affected by fortification with NaCn and formed a softer cheese that had similar or less melt than the control. Reducing the lactose:casein ratio of Mozzarella cheese by using ultrafiltration led to higher pH, lower insoluble calcium, lower lactose, galactose and lactic acid levels in the cheese. The texture and functional properties of the cheese was affected by varying the lactose:casein ratio and formed a harder cheese that had similar melt to the control later in ripening. The flavour and bake properties were also affected by decreased lactose:casein ratio; the cheeses had lower acid flavour and blister colour than the control cheese. Varying the ratio of αs1:β-casein in Cheddar cheese affected the texture and functionality of the cheese but did not affect insoluble calcium, proteolysis or pH. Increasing the ratio of αs1:β-casein led to cheese with lower meltability and higher hardness without adverse effects on flavour. Using camel chymosin in Mozzarella cheese instead of calf chymosin resulted in cheese with lower proteolysis, higher softening point, higher hardness and lower blister quantity. The texture and functional properties that determine the shelf life of Mozzarella were maintained for a longer ripening period than when using calf chymosin therefore increasing the window of functionality of Mozzarella. In summary, the results of the trials in this thesis show means of altering the texture, functional, rheology and sensory properties of Mozzarella and Cheddar cheeses. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (08RDTMFRC670 Natural Ingredient Cheese Solutions 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, Anna C. Moynihan. en
dc.rights.uri en
dc.subject Mozzarella en
dc.subject Cheddar en
dc.subject Cheese en
dc.subject Sensory en
dc.subject Texture en
dc.subject Functionality en
dc.subject Skim milk powder en
dc.subject Beta-casein en
dc.subject Camel chymosin en
dc.subject Sodium caseinate en
dc.subject Lactose:casein en
dc.title Studies on the texture, functionality, rheology and sensory properties of Cheddar and Mozzarella cheeses 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 No embargo required en
dc.description.version Accepted Version
dc.contributor.funder Fulbright Commission of Ireland en
dc.contributor.funder Department of Agriculture, Food and the Marine, Ireland en
dc.description.status Not peer reviewed en 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
dc.internal.conferring Summer Conferring 2015

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© 2015, Anna C. Moynihan. Except where otherwise noted, this item's license is described as © 2015, Anna C. Moynihan.
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