RELAY Report

During the course of this project the research team developed significant expertise and novel technologies that can benefit Irish Cheddar cheese manufactures. Specifically, they have developed methods to enhance the flavour and accelerate the ripening of Cheddar cheese using milk pre-treatments as well as enzymology and mircofluidisation technologies. Companies interested in exploiting the expertise or technologies are invited to contact directly Professor Paul McSweeney in UCC or Dr Kieran Kilcawley in Teagasc.

To download this document, please click here Expertise and technology to improve cheese flavour and ripening

For more information on this project and related projects log onto http://www.relayresearch.ie/

Publication- Dairy Sci Technol

Hayaloglu, A.A., K.C. Deegan and P.L.H. McSweeney (2010). Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese. Dairy Science and Technology DOI: 10.1051/dst/2009052

Publication- Int J Dairy Technol

Brickley, C.A., J.A. Lucey and P.L.H. McSweeney (2009). Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening. International Journal of Dairy Technology 62, 527-534.

Publication- J Dairy Res

Bansal, N., P.F. Fox and P.L.H. McSweeney (2009). Comparison of levels of residual coagulant activity in different cheese varieties. Journal of Dairy Research 76, 290-293

Publication- Milchwissenschaft

Sheehan, A., G. O’Cuinn, R.J. Fitzgerald, P.L.H. McSweeney and M.G. Wilkinson (2009). Characterization of Cheddar cheese juice is a useful index of starter strain related proteolysis during ripening. Milchwissenschaft 64, 272-276

Publication- Int Dairy J

Sheehan, J.J., A.D. Patel, M.A. Drake and P.L.H. McSweeney (2009). Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses. International Dairy Journal 19, 498-509.

Publication- Int Dairy J

Bansal, N., M.A. Drake, P. Piraino, M.L. Broe, M. Harboe, P.F. Fox, P.L.H. McSweeney (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal 19, 510-517.

Publication- Handbook of Dairy Foods Analysis

Bansal, N., P. Piraino and P.L.H. McSweeney (2009). Methods for the determination of proteolysis in cheese during ripening. In, Handbook of Dairy Foods Analysis, L. Nollet and F Toldra (eds), CRC Press, Boca Raton, FL, pp. 409-430.

Paper- Milchwissenschaft

O’Mahony, J.A., P.L.H. McSweeney and J.A. Lucey (2009). Rheological properties of rennet-induced skim milk gels made from milk protein concentrate solutions with different ratios of as-:b-casein. Milchwissenschaft 64, 135-138.

Advanced Dairy Chemistry Volume 3

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The third edition of this series commenced with the publication of Volume 1 (Proteins) in 2003 and Volume 2 (Lipids) in 2006. With a total of 2,949 pages and 66 chapters in its three volumes written by well in excess of one hundred scientists from 15 countries, the third edition of the Advanced Dairy Chemistry series is by far the most comprehensive treatise on the chemistry of milk and dairy products ever published.

This series has become the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents for research institutes, academics and postgraduate students in universities, milk processing companies, and regulatory agencies worldwide.

The final volume in the third edition of the series, Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, edited by PLH McSweeney and PF Fox, has just been published by Springer (New York) and reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavours and off-flavours and the behaviour of water in dairy products.

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts and Minor Constituents, 3rd ed., 2009,
PLH McSweeney and PF Fox (Eds.)
Springer, New York.
Hardcover
ISBN: 978-0-387-84864-8
€139.95

Publication- Food Res. Int.

Pino, A., F. Prados, E. Galán, P.L.H. McSweeney and J. Fernandez-Salguero (2009). Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet. Food Research International 42, 324-330.

Paper- J Appl Microbiol

Milesi, M.M., P.L.H. McSweeney and E.R. Hynes (2008). Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems. Journal of Applied Microbiology 105, 884-892.

Paper- Int. Dairy J.

Sheehan, J.J., M.G. Wilkinson and P.L.H. McSweeney (2008). Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses. International Dairy Journal 18, 905-917.

Paper- Food Chem.

Kongo, J.M., F.X. Malcata and P.L.H. McSweeney (2009). Microbiological, biochemical and compositional changes during ripening of São Jorge - a raw milk cheese from the Azores (Portugal). Food Chemistry 112, 131-138.

Paper- Ital J Food Sci

Bertolino, M., G. Zeppa, V. Gerbi and P.L.H. McSweeney (2008). Study of proteolysis in miniature Toma Piemontese cheese made using wild bacteria. Italian Journal of Food Science 20, 57-73.

Paper- LWT

Hayaloglu, A.A., E.Y. Brechany, K.C. Deegan and P.L.H. McSweeney (2008). Characterization of chemistry, biochemistry and volatile profiles of Kuflu cheese, a mould-ripened variety. Lebensmittel Wissenschaft und Technologie 41, 1323-1334.

Papers: J Food Sci & Milchwissenschaft

Topcu, A., I. McKinnon and P.L.H. McSweeney (2008). Measurement of the oxidation-reduction potential of Cheddar cheese. Journal of Food Science 73, 198-203.

O’Mahony, J.A., P.L.H. McSweeney and J.A. Lucey (2008). Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of as-:b-caseins. Milchwissenschaft 63, 145-148.

Paper- Int. Dairy J.

Piraino P., T. Zotta, A. Ricciardi, P.L.H. McSweeney and E. Parente (2008). Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: a multivariate screening study. International Dairy Journal 18, 81-92.