Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese von Guinee, T.P., Feeney, E.P., Auty, M.A.E., Fox, P.F.

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Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening von Hayaloglu, A. A, Guven, M, Fox, P. F, McSweeney, P. L. H

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Indigenous enzymes in milk: Overview and historical aspects—Part 1 von Fox, P.F., Kelly, A.L.

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Indigenous proteolytic enzymes in milk: A brief overview of the present state of knowledge von Kelly, A.L., O’Flaherty, F., Fox, P.F.

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Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review von O’Connell, J.E., Fox, P.F.

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Indigenous enzymes in milk: Overview and historical aspects—Part 2 von Fox, P.F., Kelly, A.L.

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Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources von Kilcawley, K.N, Wilkinson, M.G, Fox, P.F

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Milk proteins as food ingredients von Fox, P F

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Effect of pH and Calcium Concentration on Proteolysis in Mozzarella Cheese von Feeney, E.P., Guinee, T.P., Fox, P.F.

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Importance of Calcium and Phosphate in Cheese Manufacture: A Review von Lucey, J.A., Fox, P.F.

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Defined multi-species semi-liquid ready-to-use sourdough starter von Gaggiano, M, Di Cagno, R, De Angelis, M, Arnault, P, Tossut, P, Fox, P.F, Gobbetti, M

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Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening von Lynch, C.M., Muir, D.D., Banks, J.M., McSweeney, P.L.H., Fox, P.F.

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High-pressure-induced changes in the rennet coagulation properties of bovine milk von Zobrist, M.R., Huppertz, T., Uniacke, T., Fox, P.F., Kelly, A.L.

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Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheese von Brennan, NM, Brown, R, Goodfellow, M, Ward, AC, Beresford, TP, Simpson, PJ, Fox, PF, Cogan, TM

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Proteolysis during cheese manufacture and ripening von Fox, P.F. (University of College, Cork, Ireland)

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Isolation and Characterization of a Tributyrin Esterase from Lactobacillus plantarum 2739 von Gobbetti, M., Fox, P.F., Stepaniak, L.

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Heat Stability of Buttermilk von O’Connell, J.E., Fox, P.F.

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Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk von Rehman, Shakeel-Ur, Banks, J.M, Brechany, E.Y, Muir, D.D, McSweeney, P.L.H, Fox, P.F

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Microbiology and biochemistry of Fossa (pit) cheese von Gobbetti, M., Folkertsma, B., Fox, P.F., Corsetti, A., Smacchi, E., De Angelis, M., Rossi, J., Kilcawley, K., Cortini, M.

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Short Communication: Influence of Transglutaminase on the Heat Stability of Milk von O'Sullivan, M.M., Lorenzen, P.C., O’Connell, J.E., Kelly, A.L., Schlimme, E., Fox, P.F.

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