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dc.contributor.authorGuinee, Timothy P.
dc.contributor.authorFox, P.F.
dc.contributor.authorFenney, E.P
dc.contributor.authorMullins, C.
dc.contributor.authorCorcoran, M.
dc.contributor.authorMulholland, E.
dc.contributor.authorAuty, Mark
dc.date.accessioned2017-08-02T15:09:19Z
dc.date.available2017-08-02T15:09:19Z
dc.date.issued2001-01-01
dc.identifier.citationGuinee, T.P., Fox, P.F., Feeney, E.P., Mullins, C., Corcoran, M., Mulholland, E., Auty, M., Biochemical and Functional Relationships in Cheese, End of Project Reports, Teagasc, 2001.en_GB
dc.identifier.isbn1 84170 184 X
dc.identifier.urihttp://hdl.handle.net/11019/1285
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractCheese is used extensively in cooking applications, mainly because of its flavour and heat-induced functionality, which is a composite of different attributes such as softening, flow and stretch. The functional attributes of cooked cheese generally have a major impact on the quality of foods in which cheese is included as an ingredient, e.g. pizza pie. Owing to its importance in cookery applications, numerous studies have been undertaken on the effects of different factors on the age-related changes in the functionality of cooked cheese, especially Mozzarella, and to a lesser extent, Cheddar and processed cheese. These studies have shown that the functionality of natural cheese is dynamic, with the different functional attributes undergoing marked changes during ripening, and, for a given cheese variety, the desired functional attributes are optimum within a specific time frame during maturation. The time at which the cheese becomes functional and the width of the window - and hence the functional shelf-life, are affected by the extent of chemical changes, including the increase in proteolysis and the ratio of bound to free moisture. The main aims of this project were to investigate the effects of the following on the age-related changes in heat-related functional attributes (e.g. stretchability, fluidity) of cheese: * fat reduction, * the degree of fat emulsification, * the pH and calcium content and their interaction, * the correlation between proteolysis and functional attributes, especially attributes other than flowability, e.g. rheological properties of raw cheese, stretchability of heated cheese, and * the age-related changes in the functionality of cheeses other than Mozzarella, e.g. analogue pizza cheese and Emmental. At the outset of this project, comparatively little information was available on the effects of the above parameters on the age-related changes in heatinduced functional attributes (e.g. stretchability, fluidity) of cheese, especially for varieties other than Mozzarella.en_GB
dc.description.sponsorshipDepartment of Agriculture, Food and the Marineen_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesEnd of Project Reports;
dc.relation.ispartofseriesDairy Products Research Centre REports;30
dc.subjectMozzarellaen_GB
dc.subjectCookery applicationsen_GB
dc.subjectheat-related functional attributesen_GB
dc.subjectEmmentalen_GB
dc.subjectPizzaen_GB
dc.titleBiochemical and Functional Relationships in Cheese.en_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4537
refterms.dateFOA2018-01-12T08:50:55Z


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