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Downloaded from Downloaded on 2019-12-02T14:19:31Z UCC Library and UCC researchers have made this item openly available. Please let us know how this has helped you. Thanks! Title Effects of herd diet, protein fortification and coagulation conditions on in-vat curd syneretic properties and ripening profiles of Maasdam cheese Author(s) Panthi, Ram Raj Publication date 2018 Original citation Panthi, R. R. 2018. Effects of herd diet, protein fortification and coagulation conditions on in-vat curd syneretic properties and ripening profiles of Maasdam cheese. PhD Thesis, University College Cork. Type of publication Doctoral thesis Rights © 2018, Ram Raj Panthi. http://creativecommons.org/licenses/by-nc-nd/3.0/ Embargo information Restricted to everyone for one year Embargo lift date 2020-05-20T08:44:52Z Item downloaded http://hdl.handle.net/10468/7945 from Downloaded on 2019-12-02T14:19:31Z Effects of herd diet, protein fortification and coagulation conditions on in-vat curd syneretic properties and ripening profiles of Maasdam cheese A Thesis Presented to the National University of Ireland for the Degree of Doctor of Philosophy By Ram Raj Panthi, B.Tech, M.Sc. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland School of Food and Nutritional Sciences, University College Cork, Ireland November 2018 Research supervisors: Dr. Diarmuid (JJ) Sheehan Prof. Alan L. Kelly Head of School: Prof. Mairead Kiely Contents Declaration ............................................................................................................. vii Acknowledgments ................................................................................................ viii Abstract .................................................................................................................... x Publications .......................................................................................................... xiii Chapter 1 Selection and treatment of milk for cheesemaking: a review ................................ 1 1.1 Abstract ........................................................................................................... 2 1.2 Introduction ..................................................................................................... 3 1.3 Effect of milk composition on cheesemaking................................................. 5 1.3.1 Effect of protein level on cheesemaking .................................................. 6 1.3.2 Effect of casein composition on cheesemaking ....................................... 7 1.3.3 Effect of casein micelle sizes on cheesemaking ...................................... 9 1.3.4 Effect of κ-casein glycosylation on cheesemaking ................................ 10 1.3.5 Effect of variation in fat level on cheesemaking .................................... 11 1.3.6 Effect of interactions between fat globule and casein micelle size ........ 13 1.3.7 Composition of poorly coagulating milk ............................................... 14 1.4 Factors that influence milk composition, rennet coagulation properties and cheese composition ............................................................................................. 15 1.4.1 Impact of seasonality on milk quality .................................................... 15 1.4.2 Impact of lactation stage on milk composition ...................................... 16 1.4.3 Effects of combining spring or autumn-calved herds on milk composition ..................................................................................................... 18 1.5 Impact of feed on milk composition ............................................................. 19 1.5.1 Impact of feed on casein composition .................................................... 20 1.5.2 Impact of feed on the rennet coagulation properties of milk ................. 21 1.5.3 Impact of feed on cheese composition ................................................... 22 1.6 Impact of somatic cell count on milk composition ....................................... 22 1.6.1 Impact of SCC on cheese composition .................................................. 25 1.7 Impact of breed on milk composition and cheesemaking properties............ 26 1.7.1 Genomic variants ................................................................................... 30 1.8 Protein standardization ................................................................................. 31 1.9 Conclusions ................................................................................................... 32 i 1.10 References ................................................................................................... 34 Chapter 2 Measurement of syneretic properties of curds and impact of factors such as concentration of milk: a review .............................................................................. 45 2.1 Abstract ......................................................................................................... 46 2.2 Introduction ................................................................................................... 47 2.3 Gel formation and endogenous syneresis ..................................................... 48 2.4 Microstructure of rennet-induced gels .......................................................... 50 2.4.1 Gel structure ........................................................................................... 50 2.4.2 Curd microstructure from protein-concentrated milk ............................ 53 2.5 Impact of cutting on gel properties ............................................................... 54 2.6 Factors influencing syneresis ........................................................................ 55 2.7 Syneresis of curds prepared from milk with increased levels of solid ......... 58 2.8 Moisture prediction models .......................................................................... 60 2.9 Methodologies for syneresis measurement ................................................... 62 2.9.1 Direct measurement of curd shrinkage (shape and size) ........................ 63 2.9.2 Image analysis ........................................................................................ 65 2.9.3 Mesh sieve method ................................................................................. 65 2.9.4 Direct measurement of whey yield ........................................................ 65 2.9.5 Proportion of whey in curd/whey mixture ............................................. 66 2.9.6 Measurement of whey yield using tracer compounds ............................ 66 2.9.7 Measurement of whey using centrifugation ........................................... 68 2.9.8 Measurement of curd moisture............................................................... 68 2.9.9 Inline measurement of syneresis ............................................................ 69 2.10 Conditions used in syneresis experiments .................................................. 72 2.11 Conclusions ................................................................................................. 74 2.12 References ................................................................................................... 76 Objectives .................................................................................................................. 82 Chapter 3 Kinetics of moisture loss during stirring of model cheese curds produced from standardized milks of cows on pasture or indoor feeding system ....................... 84 3.1 Abstract ......................................................................................................... 85 3.2 Introduction ................................................................................................... 86 3.3 Materials and Methods.................................................................................. 88 ii 3.3.1 Feeding regime of research herds .......................................................... 88 3.3.2 Milk collection and preparation ............................................................. 89 3.3.3 Milk coagulation and curd cutting ......................................................... 90 3.3.4 Sampling of cheese-curds ...................................................................... 91 3.3.5 Analytical methodologies ...................................................................... 93 3.3.6 Mathematical models ............................................................................. 93 3.3.7 Statistical analysis .................................................................................. 94 3.4 Results and Discussion ................................................................................. 96 3.4.1 Effects of feeding regimes on raw milk composition ............................ 96 3.4.2 Effects of milk standardization on composition..................................... 98 3.4.3 Effects on milk coagulation ................................................................... 99 3.4.4 Effects of feeding systems on curd moisture in-vat ............................... 99 3.4.5 Comparison of models for moisture loss kinetics ................................ 101 3.4.6 Prediction of curd moisture .................................................................. 105 3.5 Conclusion .................................................................................................. 108 3.6 References ................................................................................................... 109 Chapter 4
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