Journal article
Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese
L Ong, RR Dagastine, MAE Auty, SE Kentish, SL Gras
Dairy Science and Technology | SPRINGER FRANCE | Published : 2011
Abstract
An understanding of coagulation and factors that affect cheese microstructure is important, as this microstructure influences cheese texture and flavour. Of particular importance to many producers is the loss of milk fat during the cheesemaking process, which reduces the inherent value of the product. The aim of this study was to investigate the effect of coagulation temperature on the microstructure of gel, curd and cheese samples during the manufacture of full fat Cheddar cheese. The microstructure of the gel formed at 27 °C consisted of a fine interconnected protein network as compared to a coarse, irregular and more discontinuous protein network in gel formed at 36 °C. At a higher coagul..
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Awarded by Australian Research Council
Funding Acknowledgements
This work was funded by Dairy Innovation Australia Limited and the Australia Research Council (LP0883300). The authors would like to thank the Bio21 Molecular Science & Biotechnology Institute and the Particulate Fluids Processing Centre, which is a Special Research Centre of the Australian Research Council at The University of Melbourne, for access to equipment. We would also like to thank Murray Goulburn, Warrnambool Cheese and Butter Factory, National Foods and Burra Foods for their involvement. We appreciate the technical input from Mr. Roger Curtain (Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne) and his help operating the scanning electron microscope in cryo-mode. We also thank the reviewers for their constructive input to the manuscript.