Advances in the study of proteolysis during cheese ripening
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Conference Proceeding
Suitability of recombinant camel ( Camelus dromedarius) chymosin as a coagulant for Cheddar cheese
Bansal, N., Drake, M.A., Piraino, P., Broe, M.L., Harboe, M., Fox, P.F., McSweeney, P.L.H.
Published in International dairy journal (01.09.2009)
Published in International dairy journal (01.09.2009)
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Journal Article
Characterization of proteolysis during the ripening of semi-dry fermented sausages
Hughes, M.C, Kerry, J.P, Arendt, E.K, Kenneally, P.M, McSweeney, P.L.H, O'Neill, E.E
Published in Meat science (01.10.2002)
Published in Meat science (01.10.2002)
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Journal Article
Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses
Sheehan, J.J., Patel, A.D., Drake, M.A., McSweeney, P.L.H.
Published in International dairy journal (01.09.2009)
Published in International dairy journal (01.09.2009)
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Journal Article
Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses
de Candia, S., De Angelis, M., Dunlea, E., Minervini, F., McSweeney, P.L.H., Faccia, M., Gobbetti, M.
Published in International journal of food microbiology (01.11.2007)
Published in International journal of food microbiology (01.11.2007)
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Journal Article
Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening
Marino, R., Considine, T., Sevi, A., McSweeney, P.L.H., Kelly, A.L.
Published in International dairy journal (01.10.2005)
Published in International dairy journal (01.10.2005)
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Journal Article
survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses
Cronin, T, Ziino, M, Condurso, C, McSweeney, P.L.H, Mills, S, Ross, R.P, Stanton, C
Published in Journal of applied microbiology (01.10.2007)
Published in Journal of applied microbiology (01.10.2007)
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Journal Article