1
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Sun Y, Wang R, Li Q, Ma Y. Influence of storage time on protein composition and simulated digestion of UHT milk and centrifugation presterilized UHT milk in vitro. J Dairy Sci 2023; 106:3109-3122. [PMID: 37002142 DOI: 10.3168/jds.2022-22602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 12/06/2022] [Indexed: 03/31/2023]
Abstract
The centrifugation presterilizing UHT (C-UHT) sterilization method removes 90% of the microorganism and somatic cells from raw milk using high-speed centrifugation following UHT treatment. This study aimed to study the changes in protein composition and plasmin in the UHT and C-UHT milk. The digestive characteristics, composition, and peptide spectrum of milk protein sterilized with the 2 technologies were studied using a dynamic digestive system of a simulated human stomach. The Pierce bicinchoninic acid assay, laser scanning confocal microscope, liquid chromatography-tandem mass spectrometry, and AA analysis were used to study the digestive fluid at different time points of gastric digestion in vitro. The results demonstrated that C-UHT milk had considerably higher protein degradation than UHT milk. Different processes resulted during the cleavage of milk proteins at different sites during digestion, resulting in different derived peptides. The results showed there was no significant effect of UHT and C-UHT on the peptide spectrum of milk proteins, but C-UHT could release relatively more bioactive peptides and free AA.
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Affiliation(s)
- Yue Sun
- Department of Food Nutrition and Health, School of Medicine and Nutrition, Harbin Institute of Technology, Harbin, China, 150001
| | - Rongchun Wang
- Department of Food Nutrition and Health, School of Medicine and Nutrition, Harbin Institute of Technology, Harbin, China, 150001; Zhengzhou Institute, Harbin Institute of Technology, Zhengzhou, China, 450001.
| | - Qiming Li
- New Hope Dairy Co. Ltd., Chengdu, Sichuan, China, 610063; Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu, China, 610000
| | - Ying Ma
- Department of Food Nutrition and Health, School of Medicine and Nutrition, Harbin Institute of Technology, Harbin, China, 150001; Zhengzhou Institute, Harbin Institute of Technology, Zhengzhou, China, 450001
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2
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Melo L, Torres F, Guimarães J, Cortez M. Development of processed low-sodium Maasdam cheese. ARQ BRAS MED VET ZOO 2022. [DOI: 10.1590/1678-4162-12569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
ABSTRACT The article assesses the effect of different potassium emulsifying salts concentrations on physicochemical, colorimetric, and texture characteristics of processed cheese manufactured using Maasdam. Except for pH, physicochemical parameters remained unchanged, but the gradual substitution of sodium emulsifying salts with potassium-based salts influenced color and texture. Treatments with at least 50% potassium salts showed a reduction of at least 30% of sodium. The sodium decrease allows the product's classification as processed cheese with low-sodium content (<140mg per 56.7g serving). The data obtained present substantial information that can help the dairy industries develop newly reduced-sodium products.
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3
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Xia X, Arju G, Taivosalo A, Lints T, Kriščiunaite T, Vilu R, Corrigan BM, Gai N, Fenelon MA, Tobin JT, Kilcawley K, Kelly AL, McSweeney PL, Sheehan JJ. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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4
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Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105280] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Corrigan BM, Kilcawley KN, Sheehan JJ. Validation of a reversed‐phase high‐performance liquid chromatographic method for the quantification of primary proteolysis during cheese maturation. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bernard Martin Corrigan
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61C966Ireland
| | - Kieran Noel Kilcawley
- Food Quality and Sensory Science Department Teagasc Food Research Centre MooreparkFermoy, Co. Cork P61C966 Ireland
| | - Jeremiah J Sheehan
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61C966Ireland
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6
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Feeney EL, Lamichhane P, Sheehan JJ. The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12755] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Emma L Feeney
- Institute of Food and Health University College Dublin 2.16a Science Centre South Dublin 4Ireland
- Food for Health Ireland (FHI) S2.09 Science Centre South Belfield, Dublin 4Ireland
| | - Prabin Lamichhane
- Teagasc Food Research Centre Moorepark Fermoy, Cork P61 C996 Ireland
| | - Jeremiah J Sheehan
- Food for Health Ireland (FHI) S2.09 Science Centre South Belfield, Dublin 4Ireland
- Teagasc Food Research Centre Moorepark Fermoy, Cork P61 C996 Ireland
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7
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Wei Q, Zheng Y, Ma R, Wan J, Zhou R, Ma M. Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality. Food Res Int 2021; 140:109850. [PMID: 33648168 DOI: 10.1016/j.foodres.2020.109850] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 10/20/2020] [Accepted: 10/23/2020] [Indexed: 11/29/2022]
Abstract
Mongolian cheese is non-fermented cheese, which easily deteriorates during storage because of hydrolysis. The freezing points of sucrose and sucrose-free cheese were measured -5.16 °C and -4.29 °C, respectively. Ice-storage temperatures of -2 °C and -4 °C were used and 0 °C was used as reference temperature. In this study, the changes of proteolytic indexes (PI) and total viable counts (TVC) of cheese at different ice-temperatures during storage were studied. The PIs of all treatments increased over storage time, which conformed to the Arrhenius first-order kinetic model. The shelf lives of sucrose and sucrose-free cheese were predicted. In addition, -4 °C effectively suppressed the increases in TVC and PIs. The split-split-plot design was applied in comparing the effects of cheese type, the storage time and storage temperature on PI. Storage time was the most important factor followed by cheese type and storage temperature.
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Affiliation(s)
- Qi Wei
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ruochen Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jinqing Wan
- Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China
| | - Ran Zhou
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
| | - Ming Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
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8
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Moradi M, Omer AK, Razavi R, Valipour S, Guimarães JT. The relationship between milk somatic cell count and cheese production, quality and safety: A review. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104884] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio. Food Chem 2020; 336:127625. [PMID: 32771897 DOI: 10.1016/j.foodchem.2020.127625] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 07/01/2020] [Accepted: 07/18/2020] [Indexed: 11/24/2022]
Abstract
The solubility of carbon dioxide (CO2) in the moisture and protein components of cheese matrices and the influence of changing pH, salt and temperature levels remains unclear. In this study, model casein matrices were prepared, by renneting of micellar casein concentrate (MCC), with modulation of salt and pH levels by adding salt and glucono delta-lactone, respectively, to the MCC solutions prior to renneting. Different moisture-to-protein levels were achieved by freeze-drying, incubation of samples at different relative humidities, or by applying varying pressures during gel manufacture. The CO2 solubility of samples decreased linearly with both increasing temperature and salt-in-moisture content, whereas solubility of CO2 increased with increasing pH. A non-linear relationship was observed between CO2 solubility and the moisture-to-protein ratio of experimental samples. Overall, such knowledge may be applied to improve the quality and consistency of eye-type cheese, and in particular to avoid development of undesirable slits and cracks.
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10
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Paludetti LF, O'Callaghan TF, Sheehan JJ, Gleeson D, Kelly AL. Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese. J Dairy Sci 2020; 103:7865-7878. [PMID: 32600766 DOI: 10.3168/jds.2019-18043] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 04/10/2020] [Indexed: 12/31/2022]
Abstract
The objective of this study was to investigate the effect of adding different levels of a thermoresistant protease produced by a Pseudomonas fluorescens strain to milk on the manufacture and quality of Cheddar cheese. Fresh raw milk was collected, standardized, and pasteurized at 72°C for 15 s, and the enzyme was added to give a protease activity of 0.15 or 0.60 U/L (treatments P1 and P4, respectively), while one sample had no enzyme added (control). Milk was stored at 4°C for 48 h and Cheddar cheese was manufactured after 0 and 48 h of storage. Results indicated that the protease was active in milk during 48 h of storage; however, its effect on milk composition was minimal. The protein that was preferentially hydrolyzed by the protease over storage was β-casein, followed by κ-casein. The mean cheese yield and recovery of fat and protein obtained for all cheeses were not affected by protease activity. The protease showed low activity during cheese manufacture, possibly because of unfavorable conditions, including low pH. One of the factors that might have influenced protease activity was the pH of the curd (approximately 6.55 after acidification and 5.35 at milling), which was lower than that at which the enzyme would have optimum activity (pH 7 to 9). Consequently, the composition, pH, patterns of proteolysis, and hardness of all cheeses produced were similar and in accordance with values expected for that type of cheese, independently of the protease activity level. However, slight increases in proteolysis were observed in P4 cheeses and produced using milk stored for 48 h. Both the P1 and P4 cheeses had higher concentrations of free amino acids (FAA) compared with the control, whereas urea-PAGE electrophoretograms indicated a greater breakdown of caseins in the P4 cheese samples, which may be related to possible increases in numbers of proteolytic bacteria in milk during storage. Therefore, the thermoresistant psychrotrophic bacterial protease(s) tested in this study may affect the manufacture or quality of Cheddar cheese during ripening to a relatively limited extent. However, controlling initial levels of proteolytic bacteria in raw milk remains essential, because proteolysis affects the development of flavor and texture in cheese.
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Affiliation(s)
- Lizandra F Paludetti
- Teagasc Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland; School of Food and Nutritional Sciences, University College Cork, T12 K8AF County Cork, Ireland
| | - Tom F O'Callaghan
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland
| | - Jeremiah J Sheehan
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland.
| | - David Gleeson
- Teagasc Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF County Cork, Ireland
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11
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Dynamic in situ imaging of semi-hard cheese microstructure under large-strain tensile deformation: Understanding structure-fracture relationships. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104626] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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D'Incecco P, Bancalari E, Gatti M, Ranghetti A, Pellegrino L. Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108789] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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13
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Lamichhane P, Sharma P, Kennedy D, Kelly AL, Sheehan JJ. Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization. Food Res Int 2019; 125:108525. [DOI: 10.1016/j.foodres.2019.108525] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 06/04/2019] [Accepted: 06/21/2019] [Indexed: 11/29/2022]
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14
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Ghasemi-Varnamkhasti M, Mohammad-Razdari A, Yoosefian SH, Izadi Z, Siadat M. Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.099] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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15
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Panthi RR, Sundekilde UK, Kelly AL, Hennessy D, Kilcawley KN, Mannion DT, Fenelon MA, Sheehan JJ. Influence of herd diet on the metabolome of Maasdam cheeses. Food Res Int 2019; 123:722-731. [PMID: 31285022 DOI: 10.1016/j.foodres.2019.05.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 05/09/2019] [Accepted: 05/16/2019] [Indexed: 11/19/2022]
Abstract
The untargeted metabolic profiles of ripened Maasdam cheese samples prepared from milk derived from three herd groups, fed: (1) indoors on total mixed ration (TMR), or outdoors on (2) grass only pasture (GRA) or (3) grass and white clover pasture (CLO) were studied using high resolution nuclear magnetic resonance (1H NMR), high resolution magic angle spinning nuclear magnetic resonance (1H HRMAS NMR) and headspace (HS) gas chromatography mass spectrometry (GC-MS). A total of 31 compounds were identified using 1H NMR and 32 volatile compounds including 7 acids, 5 esters, 4 alcohols, 4 ketones, 4 sulfur compounds, 2 aldehydes, 3 hydrocarbons, 2 terpenes and a lactone were identified using GC-MS in Maasdam cheeses ripened for 97-d. On comparing the 1H NMR metabolic profiles, TMR-derived cheese had higher levels of citrate compared to GRA-derived cheese. The toluene content of cheese was significantly higher in GRA or CLO compared to TMR cheeses and dimethyl sulfide was identified only in CLO-derived cheese samples as detected using HS GC-MS. These compounds are proposed as indicator compounds for Maasdam cheese derived from pasture-fed milk. Clear differences between outdoor or indoor feeding systems in terms of cheese metabolites were detected in the lipid phase, as indicated by principal component analysis (PCA) from 1H HRMAS NMR spectra, although differences based on PCA of all 1H NMR spectra and HS-GC-MS were less clear. Overall, this study presented the metabolite profile and identified specific compounds which may be useful for discriminating between ripened Maasdam cheese and related cheese varieties manufactured from indoor or outdoor herd-feeding systems.
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Affiliation(s)
- Ram R Panthi
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork T12YN60, Ireland.
| | - Ulrik K Sundekilde
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej, Årslev DK-5792, Denmark.
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork T12YN60, Ireland.
| | - Deirdre Hennessy
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Kieran N Kilcawley
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - David T Mannion
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Jeremiah J Sheehan
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
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16
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Panthi RR, Kelly AL, Hennessy D, O'Sullivan MG, Kilcawley KN, Mannion DT, Fenelon MA, Sheehan JJ. Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12590] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Ram R Panthi
- Teagasc Food Research Centre Moorepark Fermoy P61C966 Co. CorkIreland
- School of Food and Nutritional Sciences University College Cork T12YN60 Cork Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences University College Cork T12YN60 Cork Ireland
| | - Deirdre Hennessy
- Teagasc, Animal and Grassland Research and Innovation Centre Moorepark Fermoy P61C966 Co. Cork Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences University College Cork T12YN60 Cork Ireland
| | | | - David T Mannion
- Teagasc Food Research Centre Moorepark Fermoy P61C966 Co. CorkIreland
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark Fermoy P61C966 Co. CorkIreland
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17
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Lamichhane P, Pietrzyk A, Feehily C, Cotter PD, Mannion DT, Kilcawley KN, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese. J Dairy Sci 2018; 101:5738-5750. [DOI: 10.3168/jds.2017-14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 01/26/2018] [Indexed: 02/02/2023]
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