Exploring the physicochemical basis of cheese texture, rheology and functionality, with emphasis on cation-casein interactions

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dc.check.embargoformatNot applicableen
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dc.contributor.advisorMcSweeney, Paul L. H.en
dc.contributor.authorCooke, Darren Richard
dc.contributor.funderIrish Research Councilen
dc.date.accessioned2015-08-11T15:48:34Z
dc.date.available2015-08-11T15:48:34Z
dc.date.issued2014
dc.date.submitted2014
dc.description.abstractThe physicochemical properties of cheese and milk gels are greatly influenced by molecular interactions between the casein proteins involving calcium. Novel experiments were designed to investigate the relationship between insoluble caseinbound cations and rheological properties of Cheddar cheese and rennet-induced milk gels. Cheddar cheese and rennet-induced milk gels were supplemented with Mg2+ or Sr2+ to compare their effects on their rheological properties to those previously reported in literature for Ca2+ supplementation. Sr2+ displayed behaviour similar to Ca2+ as observed by its ability to increase the rigidity of cheese and rennet milk gels and also decrease cheese meltability. Mg+2 had no influence on cheese rheological properties and was greatly inferior to Ca2+ and Sr2+ in its ability to increase rennet milk gel elasticity. Cheddar cheese was supplemented with the calcium-chelating salts trisodium citrate, disodium hydrogen phosphate or disodium EDTA, in an attempt to reduce the CCP content of cheese and thereby modify its rheological and functional properties. TSC and EDTA were successful in decreasing cheese CCP, whereas DSP caused an initial increase in CCP content. Cheddar cheese was supplemented with chlorides of iron, copper and zinc at salting to investigate the effects of concentrations of these elements in excess of those found innately or commonly in fortification studies, with emphasis on mineral equilibria changes and resultant alteration of rheological properties. Zinc addition was the only added metal that significantly influenced cheese rheological properties, leading to an increase in cheese rigidity and decreased cheese melt at elevated temperatures. Gum tragacanth was used as a fat-replacer in the manufacture of reduced-fat Cheddar cheese, in an attempt to improve the rheological, functional and sensory properties of reduced-fat Cheddar. Overall, the experimental work reported in this thesis generated new knowledge and theories about how casein-mineral interactions influence rheological properties of casein systems.en
dc.description.sponsorshipIrish Research Council (EMBARK initiative)en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Version
dc.format.mimetypeapplication/pdfen
dc.identifier.citationCooke, D. R. 2014. Exploring the physicochemical basis of cheese texture, rheology and functionality, with emphasis on cation-casein interactions. PhD Thesis, University College Cork.en
dc.identifier.endpage245
dc.identifier.urihttps://hdl.handle.net/10468/1887
dc.language.isoenen
dc.publisherUniversity College Corken
dc.rights© 2014, Darren R. Cooke.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/en
dc.subjectCheddar cheeseen
dc.subjectCalcium equilibriumen
dc.subjectColloidal calcium phosphateen
dc.subjectRennet-induced milk gelen
dc.subjectCheese rheologyen
dc.subjectCheese textureen
dc.subjectCheese functionalityen
dc.subjectAlkaline earth metalsen
dc.subjectGum tragacanthen
dc.subjectReduced-fat cheeseen
dc.thesis.opt-outfalse
dc.titleExploring the physicochemical basis of cheese texture, rheology and functionality, with emphasis on cation-casein interactionsen
dc.typeDoctoral thesisen
dc.type.qualificationlevelDoctoralen
dc.type.qualificationnamePhD (Food Science and Technology)en
ucc.workflow.supervisorp.mcsweeney@ucc.ie
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