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

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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dc.description.status Not peer reviewed en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


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© 2017, Lisa Norma McAuliffe. Except where otherwise noted, this item's license is described as © 2017, Lisa Norma McAuliffe.
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