Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield

Simple item page
dc.contributor.authorXia, Xiaofeng
dc.contributor.authorTobin, John T.
dc.contributor.authorSubhir, Surabhi
dc.contributor.authorFenelon, Mark A.
dc.contributor.authorMcSweeney, Paul L. H.
dc.contributor.authorSheehan, Jeremiah J.
dc.contributor.funderTeagascen
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2020-12-18T10:30:20Z
dc.date.available2020-12-18T10:30:20Z
dc.date.issued2020-10-21
dc.date.updated2020-12-18T10:17:57Z
dc.description.abstractMicrofiltration at 0.10 μm removed ～70.29% of serum proteins from milk and the resultant micellar casein concentrates (MCC) were subjected to no heat treatment (control), pasteurisation (72 °C × 15 s) and high heat treatment (HHT; 90 °C × 15s) before formulation of cheese milk for Cheddar cheese manufacture. MCC showed good heat stability due to low serum protein content. For cheese milk of typical casein content, both pasteurisation and HHT did not significantly influence pH, calcium distribution and rennet coagulability, or subsequent cheese composition and yield; although HHT elongated cheese make time significantly. On increasing casein content from 3.09% to 4.31%, there was no significant difference for rennet to cut time between cheeses made from milk with different thermal histories and casein contents. Overall, HHT of MCC had no significant impact on cheese make properties, cheese composition and yield of Cheddar cheese.en
dc.description.sponsorshipTeagasc (Walsh Fellowship); Department of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure 15/F/683)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid104902en
dc.identifier.citationXia, X., Tobin, J. T., Subhira, S., Fenelon, M. A., McSweeney, P. L. H. and Sheehan, J. J. (2020) 'Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield', International Dairy Journal, 114, 104902 (8pp). doi: 10.1016/j.idairyj.2020.104902en
dc.identifier.doi10.1016/j.idairyj.2020.104902en
dc.identifier.endpage8en
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/10843
dc.identifier.volume114en
dc.language.isoenen
dc.publisherElsevier B.V.en
dc.rights© 2020, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectMicellar casein concentratesen
dc.subjectCheddar cheeseen
dc.titleEffect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yielden
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Xiaofeng_2020_Effect_of_thermal_treatment_on_serum_protein_reduced_micellar_casein_concentrate_(002).pdf
Size:
790.07 KB
Format:
Adobe Portable Document Format
Description:
Accepted Version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles