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dc.contributor.authorLamichhane, Prabin
dc.contributor.authorKelly, Alan L.
dc.contributor.authorSheehan, Jeremiah J.
dc.date.accessioned2023-10-31T15:37:31Z
dc.date.available2023-10-31T15:37:31Z
dc.date.issued2018-07-31
dc.identifier.citationPrabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan, Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese, Journal of Dairy Science, Volume 101, Issue 7, 2018, Pages 5724-5737, ISSN 0022-0302, https://doi.org/10.3168/jds.2017-14178.en_US
dc.identifier.urihttp://hdl.handle.net/11019/3365
dc.descriptionpeer-revieweden_US
dc.description.abstractThis study investigated the effect of centrifugation (9,000 × g, 50°C, flow rate = 1,000 L/h), as well as the incorporation of high-heat-treated (HHT) centrifugate into cheese milk on the composition, texture, and ripening characteristics of Maasdam cheese. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a pronounced effect on the compositional parameters of any experimental cheeses, except for moisture and moisture in nonfat substance (MNFS) levels. Incorporation of HHT centrifugate at a rate of 6 to 10% of the total milk weight into centrifuged milk increased the level of denatured whey protein in the cheese milk and also increased the level of MNFS in the resultant cheese compared with cheeses made from centrifuged milk and control cheeses; moreover, cheese made from centrifuged milk had ∼3% higher moisture content on average than control cheeses. Centrifugation of cheese milk reduced the somatic cell count by ∼95% relative to the somatic cell count in raw milk. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a significant effect on age-related changes in pH, lactate content, and levels of primary and secondary proteolysis. However, the value for hardness was significantly lower for cheeses made from milk containing HHT centrifugate than for other experimental cheese types. Overall, centrifugation appeared to have little effect on composition, texture, and ripening characteristics of Maasdam cheese. However, care should be taken when incorporating HHT centrifugate into cheese milk, because such practices can influence the level of moisture, MNFS, and texture (particularly hardness) of resultant cheeses. Such differences may have the potential to influence subsequent eye development characteristic, although no definitive trends were observed in the present study and further research on this is recommended.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesJournal of Dairy Science;Vol 101
dc.rights© 2018 American Dairy Science Association®.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectcentrifugationen_US
dc.subjectheat-treatmenten_US
dc.subjectMaasdam cheeseen_US
dc.subjecttextureen_US
dc.subjectripening characteristicen_US
dc.titleEffect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheeseen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3168/jds.2017-14178
dc.contributor.sponsorDairy Levy Trust (Dublin, Ireland)en_US
dc.contributor.sponsorTeagasc Walsh Fellowship programen_US
dc.contributor.sponsorOrnua (Dubin, Ireland)en_US
dc.contributor.sponsorGrantNumberRMIS6259en_US
dc.source.volume101
dc.source.issue7
dc.source.beginpage5724
dc.source.endpage5737
refterms.dateFOA2023-10-31T15:37:32Z
dc.source.journaltitleJournal of Dairy Science


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