dc.contributor.advisor |
McSweeney, Paul L. H. |
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dc.contributor.author |
McAuliffe, Lisa Norma |
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dc.date.accessioned |
2017-06-15T11:08:28Z |
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dc.date.available |
2017-06-15T11:08:28Z |
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dc.date.issued |
2017 |
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dc.date.submitted |
2017 |
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dc.identifier.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. |
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dc.identifier.endpage |
383 |
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dc.identifier.uri |
http://hdl.handle.net/10468/4081 |
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dc.description.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. |
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dc.description.sponsorship |
Department of Agriculture, Food and the Marine (FIRM cheeseBoard 2015 project reference no: 10/RD/cheeseboard2015/TMFRC/704) |
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dc.format.mimetype |
application/pdf |
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dc.language.iso |
en |
en |
dc.publisher |
University College Cork |
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dc.rights |
© 2017, Lisa Norma McAuliffe. |
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dc.rights.uri |
http://creativecommons.org/licenses/by-nc-nd/3.0/ |
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dc.subject |
Cheese |
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dc.subject |
Texture |
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dc.subject |
Rheology |
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dc.subject |
Functionality |
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dc.subject |
EDTA |
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dc.subject |
Encapsulation |
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dc.subject |
Liposomes |
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dc.subject |
Calcium equilibrium |
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dc.title |
Role of calcium equilibrium in modulating the textural and functional properties of brine-salted cheese |
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dc.type |
Doctoral thesis |
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dc.type.qualificationlevel |
Doctoral |
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dc.type.qualificationname |
PhD (Food Science and Technology) |
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dc.internal.availability |
Full text available |
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dc.check.info |
No embargo required |
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dc.description.version |
Accepted Version |
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dc.contributor.funder |
Department of Agriculture, Food and the Marine
|
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dc.description.status |
Not peer reviewed |
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dc.internal.school |
Food and Nutritional Sciences |
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dc.check.type |
No Embargo Required |
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dc.check.reason |
No embargo required |
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dc.check.opt-out |
Not applicable |
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dc.thesis.opt-out |
false |
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dc.check.embargoformat |
Not applicable |
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ucc.workflow.supervisor |
p.mcsweeney@ucc.ie |
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dc.internal.conferring |
Summer 2017 |
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