Double emulsions fortified with plant and milk proteins as fat replacers in cheese
- Submitting institution
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Sheffield Hallam University
- Unit of assessment
- 12 - Engineering
- Output identifier
- 3576
- Type
- D - Journal article
- DOI
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10.1016/j.jfoodeng.2020.110229
- Title of journal
- Journal of Food Engineering
- Article number
- ARTN 110229
- First page
- 110229
- Volume
- 288
- Issue
- -
- ISSN
- 0260-8774
- Open access status
- Compliant
- Month of publication
- July
- Year of publication
- 2020
- URL
-
-
- Supplementary information
-
-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- Yes
- Number of additional authors
-
2
- Research group(s)
-
-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- A collaboration between SHU, Arla Foods, Greencore Prepared Meals & Imperial College London and funded by Innovate-UK (project reference 102700). The research developed new reduced-fat Cheddar formulation cheese, with up-to 50% fat reduction, superior quality, texture, ’cook-ability’ and taste compared to commercial low-fat cheese. Developed at Sheffield Hallam, the cheese was produced at scale by Arla. Adoption by Greencore will reduce fat consumption by up-to 116 tons pa in the UK. The research led to a successful BBSRC grant application, “Midlands Integrative Biosciences Training Partnership”, commenced October 2020 led by Dr. Paximada at Harper Adams University.
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -