The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese

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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 ay mode.