The generation of agroindustrial byproducts is rising fast worldwide. The slaughter of
animals, the production of bioethanol, and the processing of oil palm, cassava, and milk are …

Abstract β‐Casein, an important protein found in bovine milk, has significant potential for
application in the food, pharmaceutical, and other related industries. This review first …

Mild heat treatments, such as thermisation or pasteurisation, are applied to milk to prevent
microbiological problems occurring during or after cheese manufacture. Heating milk in …

The objective of this study was to establish the impact of β-casein A1/A1, A1/A2 and A2/A2
phenotypes on the cheese-making process, cheese structure and on the subsequent in vitro …

Previously, Lacticaseibacillus rhamnosus DPC7102 and Lacticaseibacillus paracasei
DPC7150 isolated from commercial Irish Cheddar cheeses were shown to exhibit probiotic …

ABSTRACT A growing number of companies within the cheese-making industry are now
using high-protein (eg, 4–5%) milks to increase cheese yield. Previous studies have …

This study investigated the effects of once‐a‐day (OAD) and twice‐a‐day (TAD) milking
strategies on Cheddar cheese properties, within an Irish pasture‐based system. Cheese …

Highlights•Membrane filtration contributed to improve efficiency of dairy-processing
plants.•Filtration processes triggered the development of cheesemaking from concentrates.• …

Removal of 40–95% of native serum proteins from skimmed milk may be achieved by
microfiltration (MF) to generate micellar casein concentrate (MCC). The MCC may be used …

This study investigated the rheological, microstructural and syneretic properties of rennet
gels as influenced by the addition of soy soluble polysaccharides (2.5 g/kg, 5 g/kg) or konjac …