Publications by authors named "Bernard M Corrigan"
Article Synopsis
- The study explored how the stage of lactation and diet (high, medium, or no pasture) affect the composition and quality of Cheddar cheese.
- It found that while overall cheese composition remained similar across diets, fatty acid profiles varied significantly, with pasture-fed cheese showing higher levels of beneficial nutrients like omega-3s.
- Additionally, the stage of lactation had a more pronounced effect on the ripening characteristics and protein content of the cheese than diet alone.
Sweet and, to a lesser extent, acid whey protein ingredients can be used for the formulation of infant nutritional products. Unlike acid whey, sweet whey contains caseinomacropeptide (CMP), a heat-stable peptide liberated from κ-casein during cheese and rennet casein manufacture. Four protein systems-sweet whey (SW) and acid whey (AW), with or without standardization for CMP protein content-were added to skim milk (50/50, wt/wt) and unheated or heated to 85 or 110°C.
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