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dc.contributor.authorMcCarthy, Catherine
dc.contributor.authorWilkinson, M.G.
dc.contributor.authorGuinee, Timothy P.
dc.date.accessioned2020-06-23T13:10:43Z
dc.date.available2020-06-23T13:10:43Z
dc.date.issued2017-08-01
dc.identifier.citationMcCarthy, C., Wilkinson, M. and Guinee, T. Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality. International Dairy Journal, 2017, 75, 30-40. doi: https://dx.doi.org/10.1016/j.idairyj.2017.07.006en_US
dc.identifier.issn0958-6946
dc.identifier.urihttp://hdl.handle.net/11019/2049
dc.descriptionpeer-revieweden_US
dc.description.abstractThe potential of increasing proteolysis as a means of enhancing the texture and heat-induced flow of half-fat, half-salt Cheddar cheese made with control culture (CL, Lactococcus lactis subsp. cremoris/lactis) or adjunct culture (AC, CL + Lactobacillus helveticus) was investigated. Proteolysis was altered by substituting bovine chymosin (BC) with camel chymosin (CC), or by a 2.5-fold increase in level of BC. In cheese with CL-culture, increasing BC led to a large increase in pH and more rapid degradation of αS1-casein during maturation, and cheese that was less firm after 180 d. In contrast, substitution of BC with CC in cheeses made with CL-culture had an opposite effect. While chymosin type and level had a similar influence on αS1-casein hydrolysis in the AC-culture cheeses, it did not affect texture or flowability. Grading indicated that cheese made with AC-culture and with a higher level of BC was the most appealing.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInternational Dairy Journal;Vol. 75
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectCheddar cheeseen_US
dc.subjecttextureen_US
dc.subjectfunctionalityen_US
dc.subjectflowabilityen_US
dc.titleEffect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionalityen_US
dc.typeArticleen_US
dc.embargo.terms2018-08-01en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.idairyj.2017.07.006
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber2012219en_US
refterms.dateFOA2018-08-01T00:00:00Z


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