Concepedia

Curd Ph Control

Curd pH Control is a methodological framework within dairy science that systematically regulates the acidity of curd during cheese production to achieve desired textural and microbial properties by maintaining pH within a specified optimal range.

8

Publications

216

Citations

24

Authors

11

Institutions

Publications per year

2017–2026

1

Parents

Publications

8

Protocol for the manufacture of miniature cheeses

Shakeel-ur-Rehman, Paul L.H. McSweeney, Patrick F. Fox · Le Lait · 1998 · 63 citations · Full text

, , +17

Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese

John A. Hannon, Paul L.H. McSweeney, Thomas P. Beresford et al. · International Dairy Journal · 2012 · 33 citations

, , +16

Effect of seaweed flakes addition on the development of bioactivities in functional Camembert‐type cheese

Attara Hell, Steve Labrie, Lucie Beaulieu · International Journal of Food Science & Technology · 2017 · 33 citations · Full text

, , +17

Relation between pH, degree of proteolysis and consistency in soft cheeses

Erica Hynes, Agnès Delacroix-Buchet, Carlos Alberto Meinardi et al. · HAL (Le Centre pour la Communication Scientifique Directe) · 1999 · 24 citations

, , +17

Effect of pH and time on the quantity of readily available water within fresh cheese curd

C. Ramkumar, Lawrence K. Creamer, Keith A. Johnston et al. · Journal of Dairy Research · 1997 · 21 citations

, , +17

1–5 of 8

Authors

24

  1. PL
    Paul L.H. McSweeney

    University College Cork, Ireland

    2 publications · 96 citations

    2

    h-index

  2. CA
    Carlos Alberto Meinardi

    Universidad Nacional del Litoral, Argentina

    1 publications · 24 citations

    1

    h-index

  3. RB
    R.J. Bennett

    Massey University, New Zealand

    1 publications · 21 citations

    1

    h-index

  4. JA
    John A. Hannon

    Teagasc - The Irish Agriculture and Food Development Authority, Ireland

    1 publications · 33 citations

    1

    h-index

  5. DJ
    David J. Andlinger

    Technical University of Munich, Germany

    1 publications · 12 citations

    1

    h-index

1–5 of 24

Institutions

11

  1. Université Laval

    Québec, Canada

    2 h-index

    5 publications

    135 citations

  2. University College Cork

    Cork, Ireland

    2 h-index

    4 publications

    222 citations

  3. Agriculture and Agri-Food Canada

    Ottawa, Canada

    1 h-index

    3 publications

    54 citations

  4. Mondelēz International (Germany)

    Bremen, Germany

    1 h-index

    2 publications

    24 citations

  5. University of California, Davis

    Davis, United States

    1 h-index

    1 publications

    12 citations

  6. Fonterra (New Zealand)

    Auckland, New Zealand

    1 h-index

    2 publications

    42 citations

  7. Université du Québec à Rimouski

    Rimouski, Canada

    1 h-index

    2 publications

    66 citations

  8. Massey University

    Palmerston North, New Zealand

    1 h-index

    2 publications

    42 citations

1–8 of 11

Venues

  1. International Dairy Journal

    2 publications · 45 citations

    2

    h-index

  2. Journal of Milk and Food Technology

    1 publications · 12 citations

    1

    h-index

  3. Le Lait

    1 publications · 63 citations

    1

    h-index

  4. Journal of Dairy Science

    JDS · 1 publications · 18 citations

    1

    h-index

  5. HAL (Le Centre pour la Communication Scientifique Directe)

    Repository · 1 publications · 24 citations

    1

    h-index

1–5