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Role of Protein in Cheese and Cheese Products

  • Chapter
Advanced Dairy Chemistry—1 Proteins

Abstract

Cheese, which accounts for ~30% of total milk usage, is a dairy product of major economic importance. World production of cheese is ~15 x 106 tonnes per annum, with an estimated value of US$ 5.5 x 1010. Approximately 7% of total production is traded on the global market, the major suppliers being the EU (~50%), New Zealand (~16%) and Australia (~11%) (S0rensen, 1997).

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Abbreviations

ACP:

analogue cheese product

AHC:

acid /heat-coagulated cheese

CB:

cheese base,

CCP:

colloidal calcium phosphate

CFLSM:

confocal laser scanning microscopy

CFR:

curd firming rate

CN:

casein

DAM:

directly acidified Mozzarella

EU:

European union

G’:

storage or elastic shear modulus

G”:

viscous modulus

HCFUF:

high concent ration factor ultrafiltration

HHT:

high heat treatment

LMMC:

low-moisture Mozzarella cheese

MACY:

moisture-adjusted cheese yield

MFGM:

milk fat globule membrane

MNFS:

moisture-in-non-fat substances

PCF:

pasteurized processed cheese food

PCP:

pasteurized processed cheese product

PDWPC:

partially denatured whey protein concentrate

RCT:

rennet coagulation time

SCC:

somatic cell count

SCT:

set-to-cut time

SEM:

scanning electron microscopy

TBC:

total bacterial count

TEM:

transmission electron microscopy

UF:

ultrafiltration

WPD:

whey protein denaturation

Ya :

actual cheese yield

δ:

phase angle

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Guinee, T.P. (2003). Role of Protein in Cheese and Cheese Products. In: Fox, P.F., McSweeney, P.L.H. (eds) Advanced Dairy Chemistry—1 Proteins. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-8602-3_31

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