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Understanding the contribution of milk constituents to the texture of dairy products: cheese

Code: 9781801464505
Michel Britten, Agriculture and Agri-Food Canada, Canada

Chapter synopsis: Milk is an important part of the human diet. Milk constituents have excellent nutritional and technological properties and can be easily processed into a wide variety of products. Cheese is produced throughout the world and is available in a great diversity of flavours and textures. During cheese making, milk constituents are modified and rearranged to produce cheeses with the desired characteristics. Cheese texture is governed by its composition and the interactions between its constituents. The casein network is the backbone of most cheeses and its mechanical properties are influenced by minerals, fat, and serum proteins. Careful adjustment of milk composition and processing parameters provide the flexibility to control cheese texture and meet the growing demand for cheeses with specific characteristics.

DOI: 10.19103/AS.2022.0099.21
Table of contents 1 Introduction 2 Basic steps of cheesemaking 3 Contribution of caseins to cheese texture 4 Contribution of minerals to cheese texture 5 Contribution of fat to cheese texture 6 Contribution of serum proteins to cheese texture 7 Conclusion and future trends 8 Where to look for further information 9 References

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