Journal article
The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening
K Soodam, L Ong, IB Powell, SE Kentish, SL Gras
Food and Bioprocess Technology | Published : 2014
Abstract
The effect of varying the milk protein concentration using low-concentration factor ultrafiltration retentate (~3.7, 4, 4.8 and 5.8 % w/w protein) on Cheddar cheese during ripening was investigated. Quantitative analysis of the fat microstructure observed using confocal laser microscopy showed that the effect of the milk protein or time on the microstructure of the fat was minimal. Analysis of the protein sections showed a possible decrease in the branching of the protein network with time, as denoted by the smaller number of vertices, which correlated significantly with the level of trichloroacetic-soluble nitrogen (r = −0.66, P < 0.001) as well as the cohesiveness of the cheese (r = 0.70, ..
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Grants
Awarded by Association pour la Recherche sur le Cancer
Funding Acknowledgements
The authors would acknowledge the Australian Government for providing the Australian Postgraduate Award (APA) scholarship and Dairy Innovation Australia (DIAL) for financial support. LO, SEK and SLG are also supported by the ARC Dairy Innovation Hub (IH120100005). We also thank Murray Goulburn for the supply of cheese-milk and for providing access to the equipment and plant for the cheese-making process in Cobram (VIC, Australia). The staff at Murray Goulburn are acknowledged for their help during the trials in Cobram and we thank Warrnambool Cheese and Butter and Lion for their involvement in the project. We also thank the Particulate Fluids Processing Centre (PFPC) and the Bio21 Institute for access to equipment and Mr Roger Curtain for his help in operating the scanning electron microscope in cryo-mode. Ms Rachel Knight of Bioscreen (Australia) provided access to and advice regarding the operation of the MALDI biotyper. The authors would also thank the Department of Mathematics and Statistics (University of Melbourne, Australia) and Ms Rachel Sore for statistical advice.