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

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dc.check.embargoformatNot applicableen
dc.check.infoNo embargo requireden
dc.check.opt-outNot applicableen
dc.check.reasonNo embargo requireden
dc.check.typeNo Embargo Required
dc.contributor.advisorMcSweeney, Paul L. H.en
dc.contributor.authorMcAuliffe, Lisa Norma
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2017-06-15T11:08:28Z
dc.date.available2017-06-15T11:08:28Z
dc.date.issued2017
dc.date.submitted2017
dc.description.abstractThe 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.sponsorshipDepartment of Agriculture, Food and the Marine (FIRM cheeseBoard 2015 project reference no: 10/RD/cheeseboard2015/TMFRC/704)en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Version
dc.format.mimetypeapplication/pdfen
dc.identifier.citationMcAuliffe, 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.endpage383en
dc.identifier.urihttps://hdl.handle.net/10468/4081
dc.language.isoenen
dc.publisherUniversity College Corken
dc.rights© 2017, Lisa Norma McAuliffe.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/en
dc.subjectCheeseen
dc.subjectTextureen
dc.subjectRheologyen
dc.subjectFunctionalityen
dc.subjectEDTAen
dc.subjectEncapsulationen
dc.subjectLiposomesen
dc.subjectCalcium equilibriumen
dc.thesis.opt-outfalse
dc.titleRole of calcium equilibrium in modulating the textural and functional properties of brine-salted cheeseen
dc.typeDoctoral thesisen
dc.type.qualificationlevelDoctoralen
dc.type.qualificationnamePhD (Food Science and Technology)en
ucc.workflow.supervisorp.mcsweeney@ucc.ie
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