Evaluation of production of Cheddar cheese from micellar casein concentrate

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dc.contributor.authorLi, Bozhao
dc.contributor.authorWaldron, David S.
dc.contributor.authorTobin, John T.
dc.contributor.authorSubhir, Surabhi
dc.contributor.authorKelly, Alan L.
dc.contributor.authorMcSweeney, Paul L. H.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2020-07-06T10:36:01Z
dc.date.available2020-07-06T10:36:01Z
dc.date.issued2020-04-02
dc.date.updated2020-07-06T10:11:06Z
dc.description.abstractThe production of Cheddar cheese using micellar casein concentrate (MCC), a novel milk ingredient powder with a high casein content (~92%), was evaluated. Four types of Cheddar cheese were manufactured and ripened for 180 days from the following starting materials: standardised control milk (control), skim milk with cream (SC), reconstituted MCC with cream (MC) and reconstituted low-heat skim milk powder with cream (PC). Only minor differences were found in composition between treatments, but MC cheese showed higher levels of proteolysis compared with other treatments, linked to significantly higher plasmin and chymosin activities. No differences were observed in hardness between treatments (60, 120 and 180 days), but the springiness and cohesiveness of MC and PC cheeses were significantly higher than that of the control and SC cheeses at 60, 120 and 180 days. The use of casein-dominant dairy streams thus has the potential for production of Cheddar cheese with tailored functionality.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (FIRM Programme - Grant Reference Number 15F683)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid104711en
dc.identifier.citationLi, B., Waldron, D. S., Tobin, J. T., Subhir, S., Kelly, A. L. and McSweeney, P. L. H. (2020) 'Evaluation of production of Cheddar cheese from micellar casein concentrate', International Dairy Journal, 107, ) 104711 (10pp). doi: 10.1016/j.idairyj.2020.104711en
dc.identifier.doi10.1016/j.idairyj.2020.104711en
dc.identifier.eissn1879-0143
dc.identifier.endpage10en
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/10211
dc.identifier.volume107en
dc.language.isoenen
dc.publisherElsevier B.V.en
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S0958694620300819
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.subjectCheddar cheeseen
dc.subjectMCCen
dc.subjectMicellar casein concentrateen
dc.subjectProteolysisen
dc.subjectPlasminen
dc.subjectChymosinen
dc.titleEvaluation of production of Cheddar cheese from micellar casein concentrateen
dc.typeArticle (peer-reviewed)en
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