Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion von Leeuwendaal, N.K., Hayes, J.J., Stanton, C., O'Toole, P.W., Beresford, T.P.

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The potential of non-starter lactic acid bacteria from Cheddar cheese to colonise the gut von Leeuwendaal, N., Stanton, C., O'Toole, P.W., Beresford, T.P.

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comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese von Quigley, L, O’Sullivan, O, Beresford, T.P, Paul Ross, R, Fitzgerald, G.F, Cotter, P.D

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Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese von Costa, N.E., Hannon, J.A., Guinee, T.P., Auty, M.A.E., McSweeney, P.L.H., Beresford, T.P.

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Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus von Hannon, J.A., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M., Beresford, T.P.

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Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis von Costa, N.E., O’Callaghan, D.J., Mateo, M.J., Chaurin, V., Castillo, M., Hannon, J.A., McSweeney, P.L.H., Beresford, T.P.

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Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks von Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Wilkinson, M.G.

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Use of autolytic starter systems to accelerate the ripening of Cheddar cheese von Hannon, J.A., Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P.A., Beresford, T.P.

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Invited Review: Advances in Starter Cultures and Cultured Foods von Cogan, T.M, Beresford, T.P, Steele, J, Broadbent, J, Shah, N.P, Ustunol, Z

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Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening von Hannon, J.A., Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P.A., Beresford, T.P.

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The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese von Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Sheehan, E.M., Wilkinson, M.G.

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Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder von Hannon, J.A., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M., Beresford, T.P.

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A Rapid PCR Based Method to Distinguish between Lactococcus and Enterococcus von Deasy, B.M., Rea, M.C., Fitzgerald, G.F., Cogan, T.M., Beresford, T.P.

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Insertion sequence elements as mediators of strain diversity in Lactobacillus helveticus von Callanan, M.J., Ross, R.P., Beresford, T.P.

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Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese von Rynne, Nuala M., Beresford, Thomas P., Kelly, Alan.L., Guinee, Timothy P.

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A comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese: DNA extraction from raw milk and cheese von Quigley, L., O’Sullivan, O., Beresford, T.P., Paul Ross, R., Fitzgerald, G.F., Cotter, P.D.

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Effect of milk pasteurisation temperature on age-related changes in lactose metabolism, pH and the growth of non-starter lactic acid bacteria in half-fat Cheddar cheese von Rynne, Nuala M., Beresford, Thomas P., Kelly, Alan L., Guinee, Timothy P.

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Starter Bacteria Are the Prime Agents of Lipolysis in Cheddar Cheese von Hickey, Dara K, Kilcawley, Kieran N, Beresford, Tom P, Wilkinson, Martin G

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Starter strain related effects on the biochemical and sensory properties of Cheddar cheese von Hickey, Dara K, Kilcawley, Kieran N, Beresford, Tom P, Sheehan, Elizabeth M, Wilkinson, Martin G

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High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties von Sheehan, Jeremiah J., Huppertz, Thom, Hayes, Maurice G., Kelly, Alan L., Beresford, Thomas P., Guinee, Timothy P.

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