Rennet caseins manufactured from seasonal milks: Composition, hydration behaviour and functional performance in pilot-scale manufacture of mozzarella cheese analogues

International Journal of Dairy Technology

Volumn 54, Issue 1, 2001, Pages 23-28

  Ennis, Michael P ^a   Mulvihill, Daniel M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheese analogues; Composition; Hydration; Lactation; Rennet casein

Indexed keywords

EID: 15544365885     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2001.00001.x     Document Type: Article

References (5)

1. Phelan J A, O'Keeffe A M, Keogh M K and Kelly P M (1982) Studies of milk composition and its relationship to some processing criteria (I): seasonal changes in the composition of Irish milk. Irish Journal of Food Science and Technology' 6 1-11.
2. Keogh M K, Kelly P M, O'Keeffe A M and Phelan J A (1982) Studies of milk composition and its relationship to some processing criteria (II): seasonal variation in the mineral levels of milk. Irish Journal of Food Science and Technology 6 13-27.
3. O'Keeffe A M, Phelan J A, Keogh M K and Kelly P M (1982) Studies of milk composition and its relationship to some processing criteria (IV): factors influencing the renneting properties of a seasonal milk supply. Irish Journal of Food Science and Technology 6 39-48.
4. 2, variation in rennet level and blending with mid-lactation milk. Irish Journal of Agricultural and Food Research 31 173-184.
5. O'Keeffe A M (1984) Seasonal and lactational influences on moisture content of cheddar cheese. Irish Journal of Agricultural and Food Research 8 27-37.