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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/532

Title: Milk quality and cheese diversification
Authors: Sheehan, Jeremiah J
Keywords: Cheese
Cheese diversification
Microbial profile
Milk enzymes
Milk quality
Issue Date: 2013
Publisher: Teagasc (Agriculture and Food Development Authority), Ireland
Citation: J.J. (Diarmuid) Sheehan. 2013. Milk quality and cheese diversification. Irish Journal of Agricultural and Food Research 52: 243–253
Series/Report no.: Irish Journal of Agricultural and Food Research;vol 52
Abstract: Abolition of EU milk quotas in 2015 is projected to result in a 2.75 billion litre increase in Irish milk production by 2020. Although cheese offers vital market opportunities for this increased milk production, traditional cheese markets such as Cheddar, are predicted to grow more slowly than for other semi-soft and semi-hard cheese types. Innovation is now focused on achieving greater diversity in cheese types manufactured on Irish commercial plants and on development of new products with specific properties for target markets. This innovation is best illustrated by the current Teagasc – Irish Dairy Board collaboration. This review considers the relative influence of milk quality on diversification of the portfolio of cheeses manufactured from a seasonally-produced Irish milk supply with particular reference to milk microbial profile and to milk enzyme complement for the manufacture and ripening of non-Cheddar cheese varieties.
Description: peer-reviewed
URI: http://hdl.handle.net/11019/532
ISSN: 0791-6833
Appears in Collections:IJAFR, volume 52, no 2, 2013
Food Chemistry & Technology

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