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Invited Review: Advances in Starter Cultures and Cultured Foods

Journal of dairy science, 2007-09, Vol.90 (9), p.4005-4021

2007

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Contamination of milk by enterococci and coliforms from bovine faeces

Journal of applied microbiology, 2007-11, Vol.103 (5), p.1393-1405

2007

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Stability of the Biodiversity of the Surface Consortia of Gubbeen, a Red-Smear Cheese

Journal of dairy science, 2007-05, Vol.90 (5), p.2200-2210

2007

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Sources of the adventitious microflora of a smear‐ripened cheese

Journal of applied microbiology, 2006-09, Vol.101 (3), p.668-681

2006

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Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese

Journal of applied microbiology, 2001-04, Vol.90 (4), p.600-608

2001

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Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory

International journal of food microbiology, 2001-12, Vol.71 (2), p.177-188

2001

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A Rapid PCR Based Method to Distinguish between Lactococcus and Enterococcus

Systematic and applied microbiology, 2000-12, Vol.23 (4), p.510-522

2000

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Survival of surface ripening cultures during storage and monitoring their development on cheese

Letters in applied microbiology, 2006-04, Vol.42 (4), p.425-431

2006

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Contribution of the indigenous microflora to the maturation of cheddar cheese

International dairy journal, 1993, Vol.3 (7), p.613-634

1993

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Antibiotic resistance and virulence traits of enterococci isolated from Baylough, an Irish artisanal cheese

Journal of food protection, 2004-09, Vol.67 (9), p.1948-1952

2004

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Enterococcus and Lactobacillus contamination of raw milk in a farm dairy environment

International journal of food microbiology, 2007-03, Vol.114 (2), p.243-251

2007

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Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese

Applied and Environmental Microbiology, 1999-08, Vol.65 (8), p.3418-3426

1999

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Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture

International journal of food microbiology, 2003-02, Vol.81 (1), p.73-84

2003

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Contamination of milk by enterococci and coliforms from bovine faeces: Contamination of raw milk by bovine faeces

Journal of applied microbiology, 2007-11, Vol.103 (5), p.1393-1405

2007

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Characterization of the lactic acid bacteria in artisanal dairy products

Journal of dairy research, 1997-08, Vol.64 (3), p.409-421

1997

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Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum

Journal of applied microbiology, 1998-07, Vol.85 (1), p.147-154

1998

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Bacteriological quality of raw milk

International dairy journal, 1997-02, Vol.7 (2-3), p.199

Cogan, T.M.

1997

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Invited Review: Advances in Starter Cultures and Cultured Foods1

Journal of dairy science, 2007-09, Vol.90 (9), p.4005-4021

2007

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Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions

International dairy journal, 1996-08, Vol.6 (8), p.851-867

1996

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Heat resistance of Lactobacillus spp. isolated from Cheddar cheese

Letters in applied microbiology, 1999-08, Vol.29 (2), p.136-140

1999

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Bacteria, Beneficial: Brevibacterium linens, Brevibacterium aurantiacum and Other Smear Microorganisms

Reference Module in Food Science, 2016

Cogan, T.M.

2016

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Effects of pH [hydrogen-ion concentration] and sugar on acetoin production from citrate by Leuconostoc lactis [Isolated from raw milk and cheese]

Applied and Environmental Microbiology, 1981, Vol.41 (1), p.1-8

1981

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Metabolism of Leuconostoc bacteria

Journal of dairy science, 1994-09, Vol.77 (9), p.2704-2717

1994

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Cheese: Public Health Aspects

Reference Module in Food Science, 2016

2016

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Partition of lactic streptococcal bacteriophage during the ultrafiltration concentration of milk and whey

Journal of dairy science, 1987-10, Vol.70 (10), p.2013-2021

1987

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Invited Review: Advances in Starter Cultures and Cultured Foods

Contamination of milk by enterococci and coliforms from bovine faeces

Stability of the Biodiversity of the Surface Consortia of Gubbeen, a Red-Smear Cheese

Sources of the adventitious microflora of a smear‐ripened cheese

Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese

Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory

A Rapid PCR Based Method to Distinguish between Lactococcus and Enterococcus

Survival of surface ripening cultures during storage and monitoring their development on cheese

Contribution of the indigenous microflora to the maturation of cheddar cheese

Antibiotic resistance and virulence traits of enterococci isolated from Baylough, an Irish artisanal cheese

Enterococcus and Lactobacillus contamination of raw milk in a farm dairy environment

Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese

Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture

Contamination of milk by enterococci and coliforms from bovine faeces: Contamination of raw milk by bovine faeces

Characterization of the lactic acid bacteria in artisanal dairy products

Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum

Bacteriological quality of raw milk

Invited Review: Advances in Starter Cultures and Cultured Foods1

Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions

Heat resistance of Lactobacillus spp. isolated from Cheddar cheese

Bacteria, Beneficial: Brevibacterium linens, Brevibacterium aurantiacum and Other Smear Microorganisms

Effects of pH [hydrogen-ion concentration] and sugar on acetoin production from citrate by Leuconostoc lactis [Isolated from raw milk and cheese]

Metabolism of Leuconostoc bacteria

Cheese: Public Health Aspects

Partition of lactic streptococcal bacteriophage during the ultrafiltration concentration of milk and whey

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