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The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese
Abstract Cheddar cheeses with the different fat contents were made in triplicate and ripened at 4°C for 30 d and at 7°C for the remainder of the 180-d investigation period. The cheeses were… Expand
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
A growing global population, combined with factors such as changing socio-demographics, will place increased pressure on the world’s resources to provide not only more but also different types of… Expand
Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents
Abstract The effects of varying fat content in Cheddar cheese, from 6.3 to 32.5 g 100 g −1 , on changes in pH, primary proteolysis and texture were monitored over a 225 d ripening period. Reduction… Expand
The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening dairy foods.
We investigated the effect of incremental reduction in fat content, in the range 33 to 6% (wt/wt), on changes in the microbiology and proteolysis of Cheddar cheese, over a 225-d ripening period at 7… Expand
The Effect of Milk Fat on Cheddar Cheese Yield and Its Prediction, Using Modifications of the Van Slyke Cheese Yield Formula
This study investigated the effect of milk fat content, in the range 0.54 to 3.33% (wt/wt), on rennet coagulation properties and the composition, actual yield, and predicted yield, as determined by… Expand
Comparison of different bacterial culture systems for the production of reduced-fat Cheddar cheese
Six different culture systems, two controls (A and B) containing mesophilic starter lactococci and four experimental systems (C, D, E and F) containing mesophilic lactococci plus adjunct cultures… Expand
Effect of protein content on emulsion stability of a model infant formula
- Noel A McCarthy, A. Kelly, J. O’Mahony, D. K. Hickey, Valérie Chaurin, M. Fenelon
- 1 August 2012
Abstract The objective of this study was to examine the effects of lowering protein content of a model infant formula on its processing characteristics and physical stability. Formulations containing… Expand
The effects of composition and some processing treatments on the rennet coagulation properties of milk
- T. P. Guinee, C. Gorry, D. O'callaghan, B. O'kennedy, Niamh O'Brie, M. Fenelon
- 1 August 1997
The effects of various processing parameters on the rennet coagulation properties of milk were assessed. Using low amplitude oscillation rheometry, the coagulation properties were monitored by… Expand
The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry
- Nidhi Gopal, C. Hill, P. Ross, T. Beresford, M. Fenelon, P. Cotter
- Medicine, Biology
- Front. Microbiol.
- 21 December 2015
Milk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts… Expand
Prediction of bovine milk technological traits from mid-infrared spectroscopy analysis in dairy cows.
- G. Visentin, A. McDermott, +5 authors M. De Marchi
- Medicine, Chemistry
- Journal of dairy science
- 1 September 2015
Rapid, cost-effective monitoring of milk technological traits is a significant challenge for dairy industries specialized in cheese manufacturing. The objective of the present study was to… Expand