N.M. O'Brien's research while affiliated with University College Cork and other places

Publications (3)

Article
Reduced fat milks were pasteurized, for 15 s, at temperatures ranging from 72 to 88°C to give levels of whey protein denaturation varying from ˜ 3 to 35%. The milks were converted into reduced fat cheddar cheese (16–18% fat) in 500 litre cheese vats; the resultant cheese curds were milled at pH values of 5.75 and 5.35. Raising the milk pasteurizati...
Article
This chapter discusses the physical, biochemical, and nutritional aspects of cheese. Cheese is the most diverse, most scientifically interesting, and most challenging group of dairy products. While most dairy products, if properly manufactured and stored, are biologically, biochemically, and chemically very stable, cheeses are biologically and bioc...

Citations

... Similar results on the characteristics of cheese made with pasteurized milk at different temperatures were obtained from previous studies [43,44]. As the pasteurization temperature increased, the moisture content increased, the fat and protein content decreased, and the pH values also decreased. ...
... Bovine pepsin is less substrate-specific; it hydrolyzes bonds with Phenylalanine, Tyrosine, Leucine or Valine residues and is more proteolytic than the corresponding chymosins (Agudelo et al., 2004;Fox & McSweeney, 1996). Excessive and nonspecific proteolysis may lead to yield loss and defects in cheese, such as weak gel structure and bitterness (Horne & Lucey, 2017). ...