Soft cheese research project

Dairygold Food Ingredients Ltd (DFI) has teamed up with University College Cork (UCC) for a research project to help understand the effect that calcium chloride and different temperature combinations have on gel strength in combination with pasteurisation during the soft cheese manufacturing process. The project will also investigate the heat stability and association of proteins in each soft cheese recipe.

The research will include studying the manufacturing method used by DFI to make its soft cheese. UCC will also examine the ingredients and processes used in detail to help eliminate inconsistencies in production.

“This research will give DFI the upper hand when it comes to the functionality of our soft cheese,” says Eimear Downey, R&D technologist at DFI’s Mitchelstown HQ in Co. Cork, where the project will take place.

Downey comments: “We produce a wide range of different soft cheese products suitable for different applications, and we are always looking to improve our knowledge in the company to ensure that every product delivers the very best results for our customers.

“The project will enable us to ensure that our manufacturing processes use the optimum temperature/time combinations and ensure a consistent, high quality product with enhanced functionality through seasonal ingredient changes.”

Juliana Valle Costa Silva will be the post-doctoral researcher on the project. Juliana has a PhD in Dairy Science & Technology from her studies in her native Brazil and latterly in France.