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dc.contributor.authorLamichhane, Prabin
dc.contributor.authorSharma, Prateek
dc.contributor.authorKelly, Alan L.
dc.contributor.authorRisbo, Jens
dc.contributor.authorRattray, Fergal P.
dc.contributor.authorSheehan, Diarmuid (JJ)
dc.date.accessioned2021-08-04T13:46:14Z
dc.date.available2021-08-04T13:46:14Z
dc.date.issued2021-01
dc.identifier.citationP. Lamichhane, P. Sharma, A. L. Kelly, J. Risbo, F. P. Rattray, J. J. Sheehan, Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio, Food Chemistry. 2021, 336,127625. DOI: https://doi.org/10.1016/j.foodchem.2020.127625en_US
dc.identifier.urihttp://hdl.handle.net/11019/2539
dc.descriptionpeer-revieweden_US
dc.description.abstractThe solubility of carbon dioxide (CO2) in the moisture and protein components of cheese matrices and the influence of changing pH, salt and temperature levels remains unclear. In this study, model casein matrices were prepared, by renneting of micellar casein concentrate (MCC), with modulation of salt and pH levels by adding salt and glucono delta-lactone, respectively, to the MCC solutions prior to renneting. Different moisture-to-protein levels were achieved by freeze-drying, incubation of samples at different relative humidities, or by applying varying pressures during gel manufacture. The CO2 solubility of samples decreased linearly with both increasing temperature and salt-in-moisture content, whereas solubility of CO2 increased with increasing pH. A non-linear relationship was observed between CO2 solubility and the moisture-to-protein ratio of experimental samples. Overall, such knowledge may be applied to improve the quality and consistency of eye-type cheese, and in particular to avoid development of undesirable slits and cracks.en_US
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesFood Chemistry;336
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectCarbon dioxide solubilityen_US
dc.subjectCasein matricesen_US
dc.subjectSlit and crack defectsen_US
dc.subjectEye-developmenten_US
dc.titleSolubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratioen_US
dc.typeArticleen_US
dc.embargo.terms2022/01/30en_US
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2020.127625
dc.contributor.sponsorDairy Research Irelanden_US
dc.contributor.sponsorOrnuaen_US
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
dc.contributor.sponsorGrantNumberRMIS 6259en_US
dc.source.volume336
dc.source.beginpage127625
dc.source.journaltitleFood Chemistry


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