Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening
Hickey, D.K., Guinee, T.P., Hou, J., Wilkinson, M.G.
Published in International dairy journal (01.05.2013)
Published in International dairy journal (01.05.2013)
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Journal Article
The impact of reduced sodium chloride content on Cheddar cheese quality
Rulikowska, A., Kilcawley, K.N., Doolan, I.A., Alonso-Gomez, M., Nongonierma, A.B., Hannon, J.A., Wilkinson, M.G.
Published in International dairy journal (01.02.2013)
Published in International dairy journal (01.02.2013)
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Journal Article
Swab sample preparation and viable real-time PCR methodologies for the recovery of Escherichia coli, Staphylococcus aureus or Listeria monocytogenes from artificially contaminated food processing surfaces
Martinon, A., Cronin, U.P., Quealy, J., Stapleton, A., Wilkinson, M.G.
Published in Food control (01.03.2012)
Published in Food control (01.03.2012)
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Journal Article
Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening
Kilcawley, K.N., Nongonierma, A.B., Hannon, J.A., Doolan, I.A., Wilkinson, M.G.
Published in International dairy journal (01.09.2012)
Published in International dairy journal (01.09.2012)
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Journal Article
Conference Proceeding
Mechanisms of incorporation and release of enzymes into cheese during ripening
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Journal Article
Conference Proceeding
Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks
Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Wilkinson, M.G.
Published in Journal of dairy science (01.01.2007)
Published in Journal of dairy science (01.01.2007)
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Journal Article
Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening
Hannon, J.A., Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P.A., Beresford, T.P.
Published in International dairy journal (01.03.2005)
Published in International dairy journal (01.03.2005)
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Journal Article
The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese
Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Sheehan, E.M., Wilkinson, M.G.
Published in International dairy journal (01.06.2006)
Published in International dairy journal (01.06.2006)
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Journal Article
Conference Proceeding
Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility
Sheehan, A, O'Loughlin, C, O'Cuinn, G, FitzGerald, R.J, Wilkinson, M.G
Published in Journal of applied microbiology (01.01.2005)
Published in Journal of applied microbiology (01.01.2005)
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Journal Article
use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in enzyme-modified cheese production
Lee, B.H, Kilcawley, K.N, Hannon, J.A, Park, S.Y, Wilkinson, M.G, Beresford, T.P
Published in Food biotechnology (01.01.2007)
Published in Food biotechnology (01.01.2007)
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Journal Article
Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese
Hickey, C.D., Fallico, V., Wilkinson, M.G., Sheehan, J.J.
Published in Food microbiology (01.02.2018)
Published in Food microbiology (01.02.2018)
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Journal Article
The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese
Hickey, C.D., O'Sullivan, M.G., Davis, J., Scholz, D., Kilcawley, K.N., Wilkinson, M.G., Sheehan, J.J.
Published in Food research international (01.01.2018)
Published in Food research international (01.01.2018)
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