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Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture

International dairy journal, 2022-06, Vol.129, p.105346, Article 105346

2022

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Proteolysis in Irish farmhouse Camembert cheese during ripening

Journal of food biochemistry, 2020-01, Vol.44 (1), p.e13101-n/a

2020

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Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom

International dairy journal, 2022-06, Vol.129, p.105280, Article 105280

2022

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Factors that affect the aggregation of rennet-altered casein micelles at low temperatures

International journal of dairy technology, 2008-02, Vol.61 (1), p.56-61

2008

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Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom

International dairy journal, 2022-03, Vol.126, p.105240, Article 105240

2022

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Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese

Journal of dairy science, 2021-08, Vol.104 (8), p.8467-8478

2021

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Encyclopedia of Dairy Sciences

3rd edition., 2021

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Biochemistry of cheese ripening

International journal of dairy technology, 2004-05, Vol.57 (2-3), p.127-144

McSweeney, Paul L H

2004

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Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese

International dairy journal, 2016-12, Vol.63, p.78-87

2016

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Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese

Journal of dairy science, 2016-04, Vol.99 (4), p.2625-2640

2016

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Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

Fourth edition, 2022

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High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses

BMC microbiology, 2015-11, Vol.15 (266), p.266-266, Article 266

2015

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Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review

International journal of dairy technology, 2022-02, Vol.75 (1), p.46-58

2022

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Proteomic characterisation of heat-induced hydrolysis of sodium caseinate

International dairy journal, 2016-02, Vol.53, p.51-59

2016

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Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening

International dairy journal, 2023-03, Vol.138, p.105540, Article 105540

2023

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Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese

International dairy journal, 2014-01, Vol.34 (1), p.125-134

2014

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Recreating pink defect in cheese with different strains of Thermus bacteria

International journal of dairy technology, 2021-11, Vol.74 (4), p.700-708

2021

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Comparison of the carotenoid profiles of commonly consumed smear-ripened cheeses

Food science & technology, 2021-01, Vol.135, p.110241, Article 110241

2021

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Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage

International dairy journal, 2017-02, Vol.65, p.44-55

2017

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Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese

Dairy science & technology, 2013-11, Vol.93 (6), p.623-640

2013

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Effect of fat content and temperature on the translucency of Cheddar cheese

International dairy journal, 2016-03, Vol.54, p.33-42

2016

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Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese

Dairy science & technology, 2013, Vol.93 (1), p.45-62

2013

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Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese

International dairy journal, 2014-01, Vol.34 (1), p.167-173

2014

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Proteolysis in ultra-filtered and conventional Iranian white cheese during ripening

International journal of dairy technology, 2007-08, Vol.60 (3), p.211-220

2007

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Thermus and the Pink Discoloration Defect in Cheese

mSystems, 2016-05, Vol.1 (3)

2016

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Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture

Proteolysis in Irish farmhouse Camembert cheese during ripening

Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom

Factors that affect the aggregation of rennet-altered casein micelles at low temperatures

Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom

Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese

Encyclopedia of Dairy Sciences

Biochemistry of cheese ripening

Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese

Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese

Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses

Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review

Proteomic characterisation of heat-induced hydrolysis of sodium caseinate

Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening

Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese

Recreating pink defect in cheese with different strains of Thermus bacteria

Comparison of the carotenoid profiles of commonly consumed smear-ripened cheeses

Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage

Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese

Effect of fat content and temperature on the translucency of Cheddar cheese

Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese

Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese

Proteolysis in ultra-filtered and conventional Iranian white cheese during ripening

Thermus and the Pink Discoloration Defect in Cheese

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