Role of calcium equilibrium in modulating the textural and functional properties of brine-salted cheese

McAuliffe, Lisa Norma

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dc.contributor.advisor	McSweeney, Paul L. H.	en
dc.contributor.author	McAuliffe, Lisa Norma
dc.date.accessioned	2017-06-15T11:08:28Z
dc.date.available	2017-06-15T11:08:28Z
dc.date.issued	2017
dc.date.submitted	2017
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.	en
dc.identifier.endpage	383	en
dc.identifier.uri	http://hdl.handle.net/10468/4081
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.	en
dc.description.sponsorship	Department of Agriculture, Food and the Marine (FIRM cheeseBoard 2015 project reference no: 10/RD/cheeseboard2015/TMFRC/704)	en
dc.format.mimetype	application/pdf	en
dc.language.iso	en	en
dc.publisher	University College Cork	en
dc.rights	© 2017, Lisa Norma McAuliffe.	en
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/	en
dc.subject	Cheese	en
dc.subject	Texture	en
dc.subject	Rheology	en
dc.subject	Functionality	en
dc.subject	EDTA	en
dc.subject	Encapsulation	en
dc.subject	Liposomes	en
dc.subject	Calcium equilibrium	en
dc.title	Role of calcium equilibrium in modulating the textural and functional properties of brine-salted cheese	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	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dc.description.status	Not peer reviewed	en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	Summer 2017	en