Role of calcium equilibrium in modulating the textural and functional properties of brine-salted cheese
Loading...
Files
Full Text E-thesis
Date
2017
Authors
McAuliffe, Lisa Norma
Journal Title
Journal ISSN
Volume Title
Publisher
University College Cork
Published Version
Abstract
The role of calcium (Ca) in modulating the textural and rheological properties of brine-salted Gouda-type cheese during ripening was investigated, with particular emphasis on the alteration of Ca between the soluble (SOL) and insoluble (INSOL) phases. Several studies, mostly pertaining to dry-salted Cheddar and Mozzarella variants, have described the dynamic equilibrium which exists between INSOL Ca phosphate in milk/cheese (CCP) and the SOL Ca in the aqueous phase of dairy products, and its influence on cheese texture and rheology. This thesis aims to explore the association between the changes in CCP concentration and the textural, functional and rheological properties of brine-salted continental-type cheese during ripening.
Description
Keywords
Cheese , Texture , Rheology , Functionality , EDTA , Encapsulation , Liposomes , Calcium equilibrium
Citation
McAuliffe, L. N. 2017. Role of calcium equilibrium in modulating the textural and functional properties of brine-salted cheese. PhD Thesis, University College Cork.