Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy von De Marchi, M., Fagan, C.C., O’Donnell, C.P., Cecchinato, A., Dal Zotto, R., Cassandro, M., Penasa, M., Bittante, G.

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Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis von Fagan, C.C., Ferreira, T.G., Payne, F.A., O’Donnell, C.P., O’Callaghan, D.J., Castillo, M.

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Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology von Fagan, C.C., Castillo, M., Payne, F.A., O’Donnell, C.P., O’Callaghan, D.J.

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Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation von Fagan, C.C., Leedy, M., Castillo, M., Payne, F.A., O’Donnell, C.P., O’Callaghan, D.J.

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On-line prediction of cheese making indices using backscatter of near infrared light von Fagan, C.C., Castillo, M., O’Donnell, C.P., O’Callaghan, D.J., Payne, F.A.

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The effect of dietary fibre inclusion on milk coagulation kinetics von Fagan, C.C., O’Donnell, C.P., Cullen, P.J., Brennan, C.S.

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Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making von Mateo, M.J., Everard, C.D., Fagan, C.C., O'Donnell, C.P., Castillo, M., Payne, F.A., O'Callaghan, D.J.

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Evaluating Mid-infrared Spectroscopy as a New Technique for Predicting Sensory Texture Attributes of Processed Cheese von Fagan, C.C., Everard, C., O’Donnell, C.P., Downey, G., Sheehan, E.M., Delahunty, C.M., O’Callaghan, D.J.

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Computer Vision and Color Measurement Techniques for Inline Monitoring of Cheese Curd Syneresis von Everard, C.D., O’Callaghan, D.J., Fagan, C.C., O’Donnell, C.P., Castillo, M., Payne, F.A.

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Dielectric properties of process cheese from 0.3 to 3 GHz von Everard, C.D., Fagan, C.C., O’Donnell, C.P., O’Callaghan, D.J., Lyng, J.G.

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Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter von Mateo, M.J., O'Callaghan, D.J., Everard, C.D., Fagan, C.C., Castillo, M., Payne, F.A., O'Donnell, C.P.

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Application of Mid-Infrared Spectroscopy to the Prediction of Maturity and Sensory Texture Attributes of Cheddar Cheese von Fagan, C.C, O'Donnell, C.P, O'Callaghan, D.J, Downey, G, Sheehan, E.M, Delahunty, C.M, Everard, C, Guinee, T.P, Howard, V

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Application of Image Texture Analysis for Online Determination of Curd Moisture and Whey Solids in a Laboratory-Scale Stirred Cheese Vat von Fagan, C.C, Du, C.-J, O'Donnell, C.P, Castillo, M, Everard, C.D, O'Callaghan, D.J, Payne, F.A

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Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools von Fagan, C.C., Everard, C., O’Donnell, C.P., Downey, G., Sheehan, E.M., Delahunty, C.M., O’Callaghan, D.J., Howard, V.

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Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality von Bland, J.H., Grandison, A.S., Fagan, C.C.

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Impact of chronic consumption of dairy products varying in fatty acid composition on postprandial lipid responses: preliminary insights from the RESET study von Markey, O., Vasilopoulou, D., Fagan, C.C., Kliem, K.E., Todd, S., Humphries, D.J., Jackson, K.G., Givens, D.I., Lovegrove, J.A.

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Short communication: Estimation of the financial benefit of using Jersey milk at different inclusion rates for Cheddar cheese production using partial budgeting von Bland, J.H., Bailey, A.P., Grandison, A.S., Fagan, C.C.

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A comparison of chronic consumption of dairy products varying in fatty acid composition on postprandial biomarkers of endothelial function: Results from the RESET study von Vasilopoulou, D., Markey, O., Fagan, C.C., Kliem, K.E., Todd, S., Humphries, D.J., Jackson, K.G., Givens, D.I., Lovegrove, J.A.

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Chronic consumption of conventional and saturated-fat reduced dairy products have differential effects on low-density lipoprotein cholesterol levels in adults at moderate cardiovas... von Vasilopoulou, D., Markey, O., Fagan, C.C., Kliem, K.E., Humphries, D.J., Jackson, K.G., Todd, S., Givens, D.I., Lovegrove, J.A.

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Impact of fatty acid-modified dairy product consumption on arterial stiffness and ambulatory blood pressure: results from the RESET study von Markey, O., Vasilopoulou, D., Fagan, C.C., Kliem, K.E., Todd, S., Humphries, D.J., Jackson, K.G., Givens, D.I., Lovegrove, J.A.

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