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Symposium review: Structure-function relationships in cheese.

Prabin Lamichhane1, Alan L Kelly2, Jeremiah J Sheehan3

  • 1Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60.

Journal of Dairy Science
|October 23, 2017
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Summary
This summary is machine-generated.

Cheese quality relies on physico-chemical, sensory, and nutritional properties, all influenced by its structure. Understanding cheese structure-function relationships is key to designing cheese with desired characteristics.

Keywords:
cheesefunctioninteractionstructure

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Area of Science:

  • Food Science
  • Dairy Science
  • Material Science

Background:

  • Cheese quality and commercial value depend on physico-chemical, sensory, usage, and nutritional properties.
  • These functionalities are intrinsically linked to the cheese's structural organization and component interactions.

Purpose of the Study:

  • To review the broad range of functional properties of cheese.
  • To elucidate how cheese structure influences these functionalities.
  • To examine the impact of environmental factors on cheese structure and function.

Main Methods:

  • Literature review of scientific publications on cheese structure and functionality.
  • Analysis of the relationships between cheese components, their interactions, and resulting properties.
  • Investigation of environmental factors affecting cheese properties.

Main Results:

  • Cheese structure significantly dictates properties like melt, stretch, flow, flavor, texture, and nutritional profile.
  • Interactions between cheese components (proteins, fats, water) are critical determinants of functionality.
  • Environmental factors such as pH and temperature modulate cheese structure and, consequently, its functional attributes.

Conclusions:

  • A comprehensive understanding of cheese structure-function relationships is essential for tailoring cheese properties.
  • This knowledge enables the design of cheese with bespoke functionalities for specific applications.
  • Further research into controlling cheese structure can optimize quality and commercial value.