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Effect of calcium reduction on the properties of half-fat Cheddar-stylecheeses with full salt or half-salt

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dc.contributor.author McCarthy, Catherine M
dc.contributor.author Wilkinson, Martin G.
dc.contributor.author Guniee, Timothy P
dc.date.accessioned 2017-07-19T14:13:25Z
dc.date.issued 2017
dc.identifier.uri http://hdl.handle.net/10344/5902
dc.description peer-reviewed en_US
dc.description.abstract Standard-calcium (SCa) and reduced-calcium (RCa) half-fat (16%) Cheddar-style cheeses with full-salt (1.9%) or half-salt (0.9%) were made in triplicate, ripened for 270 d, and analysed for composition and changes in lactose metabolism, pH, proteolysis, water-sorption, fracture properties and heat-induced flowability during maturation. The pressing load applied to the moulded cheese was modified to ensure equal moisture in all cheeses despite the differences in salt and calcium levels. The RCa cheeses were characterised by higher primary proteolysis (αS1-casein degradation, pH 4.6-soluble N development), lower secondary proteolysis (concentration of free amino acids), higher water-holding capacity on reducing relative humidity from 85 to 5%, lower fracture stress and strain, and more extensive flow on heating. Overall, calcium reduction, when used in conjunction with moisture normalisation, proved an effective means of counteracting the adverse effects of fat reduction on texture and cooking properties in half-fat, half-salt cheese. en_US
dc.language.iso eng en_US
dc.publisher Elsevier en_US
dc.relation.ispartofseries International Dairy Journal;73, pp. 38-49
dc.relation.uri https://doi.org/10.1016/j.idairyj.2017.04.006
dc.rights This is the author’s version of a work that was accepted for publication in International Dairy Journal. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in International Dairy Journal, 73, pp. 38-49, https://doi.org/10.1016/j.idairyj.2017.04.006 en_US
dc.subject cheddar en_US
dc.subject moisture normalization en_US
dc.subject calcium en_US
dc.subject composition en_US
dc.subject texture en_US
dc.subject flowability en_US
dc.title Effect of calcium reduction on the properties of half-fat Cheddar-stylecheeses with full salt or half-salt en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.identifier.doi 10.1016/j.idairyj.2017.04.006
dc.contributor.sponsor Department of Agriculture, Fisheries and Food en_US
dc.relation.projectid 2012219 en_US
dc.date.embargoEndDate 2018-05-12
dc.embargo.terms 2018-05-12 en_US
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US


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