Influence of standardization, rennet type, curd wash level and cook temperature on the composition, microbiology, functionality, flavour and ripening of novel Swiss-type cheeses.

Description: Cheese is a key product for the Irish dairy industry, with six of the major Irish dairy companies involved in its production including: Glanbia, Kerry Group, Dairygold, Carbery Foods, Wexford Creamery, and Tipperary Co-op. Irish National cheese output is steadily increasing and production is over 170,000 tonnes per annum (Beresford, 2011). Cheese markets are expanding globally but in particular potential opportunities exist in markets such as the UK, Europe and the USA. It is estimated that cheese consumption in Europe will increase by 300,000 tonnes per annum during the period 2010 to 35690, thus offering Ireland a unique opportunity to increase its market share.