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dc.contributor.authorGuinee, Timothy P.*
dc.contributor.authorFenelon, Mark*
dc.contributor.authorO'Kennedy, Brendan*
dc.contributor.authorMulholland, E.*
dc.date.accessioned2017-08-09T09:05:41Z
dc.date.available2017-08-09T09:05:41Z
dc.date.issued1999-02-01
dc.identifier.citationGuinee, T.P., Fenelon, M., O'Kennedy, B.T., Mulholland, E.O., Improving the Quality of Low Fat Cheddar Cheese, End of Project Reports, Teagasc, 1999.en_GB
dc.identifier.isbn1901138313
dc.identifier.urihttp://hdl.handle.net/11019/1314
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe aims of this study were to elucidate the contribution of fat to cheese biochemistry and texture and to improve the texture and flavour of half-fat Cheddar cheese by modifications in make procedure, the addition of a fat mimetic, and/or the use of novel starter cultures/bacterial culture adjuncts. The main conclusions were as follows: A 'Moorepark Process' has been established for the production of half-fat Cheddar cheese with improved sensory acceptability. The flavour and texture of half-fat (17% w/w) Cheddar was improved by modification of the cheesemaking procedure and/or ripening conditions and through the use of novel starter cultures and/or bacterial culture adjuncts. Extensive databases have been compiled on: the effects of fat on the compositional, microbiological, biochemical, rheological and sensory properties of, and the yield of, Cheddar cheese. the compositional, biochemical and sensory characteristics of commercial Cheddar cheeses of different fat levels, available on the Irish and UK markets. Reduction in the fat level of Cheddar cheese resulted in a marked deterioration both in texture and flavour due to: increases in cheese hardness and fracture stress, indicating that the cheese became more elastic, tough and less amenable to mastication. a higher ratio of secondary-to-primary proteolysis a reduction in the level of primary proteolysis and an increase in the concentration of hydrophobic peptides which are conducive to bitterness.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;4
dc.subjectCheddar cheeseen_GB
dc.subjectLow faten_GB
dc.subjectCheese biochemistryen_GB
dc.subjectFaten_GB
dc.subjectTextureen_GB
dc.subjectFlavouren_GB
dc.subjectCheesemakingen_GB
dc.subjectStarter cultureen_GB
dc.titleImproving the Quality of Low Fat Cheddar Cheeseen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4427


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