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
dc.contributor.author | McCarthy, Catherine | |
dc.contributor.author | Wilkinson, M.G. | |
dc.contributor.author | Guinee, Timothy P. | |
dc.date.accessioned | 2020-06-23T13:10:43Z | |
dc.date.available | 2020-06-23T13:10:43Z | |
dc.date.issued | 2017-08-01 | |
dc.identifier.citation | McCarthy, 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.2017.07.006 | en_US |
dc.identifier.issn | 0958-6946 | |
dc.identifier.uri | http://hdl.handle.net/11019/2049 | |
dc.description | peer-reviewed | en_US |
dc.description.abstract | The 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.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartofseries | International Dairy Journal;Vol. 75 | |
dc.rights | Attribution-NonCommercial-ShareAlike 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/us/ | * |
dc.subject | Cheddar cheese | en_US |
dc.subject | texture | en_US |
dc.subject | functionality | en_US |
dc.subject | flowability | en_US |
dc.title | 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 | en_US |
dc.type | Article | en_US |
dc.embargo.terms | 2018-08-01 | en_US |
dc.identifier.doi | https://dx.doi.org/10.1016/j.idairyj.2017.07.006 | |
dc.contributor.sponsor | Department of Agriculture, Food and the Marine | en_US |
dc.contributor.sponsorGrantNumber | 2012219 | en_US |
refterms.dateFOA | 2018-08-01T00:00:00Z |