Type

Journal Article

Authors

Jeremiah J. Sheehan
Alan L. Kelly
Prabin Lamichhane

Subjects

Biology

Topics
components relationships cheese environmental factors physico chemical properties functional properties flow this review

Symposium review: Structure-function relationships in cheese. (2017)

Abstract The quality and commercial value of cheese are primarily determined by its physico-chemical properties (e.g., melt, stretch, flow, and color), specific sensory attributes (e.g., flavor, texture, and mouthfeel), usage characteristics (e.g., convenience), and nutritional properties (e.g., nutrient profile, bioavailability, and digestibility). Many of these functionalities are determined by cheese structure, requiring an appropriate understanding of the relationships between structure and functionality to design bespoke functionalities. This review provides an overview of a broad range of functional properties of cheese and how they are influenced by the structural organization of cheese components and their interactions, as well as how they are influenced by environmental factors (e.g., pH and temperature).
Collections Ireland -> Teagasc -> PubMed
Ireland -> Teagasc -> Food Biosciences
Ireland -> Teagasc -> Food Programme

Full list of authors on original publication

Jeremiah J. Sheehan, Alan L. Kelly, Prabin Lamichhane

Experts in our system

1
Jeremiah J. Sheehan
Teagasc
Total Publications: 32
 
2
Alan L. Kelly
Teagasc
Total Publications: 63
 
3
Prabin Lamichhane
Teagasc
Total Publications: 4