PROTEOLYSIS AS A FUNCTION OF DISTANCE FROM SURFACE TO CENTRE IN A SMEAR-RIPENED IRISH FARMHOUSE CHEESE von Mane, A.S, McSweeney, P.L.H

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Advances in the study of proteolysis during cheese ripening von Sousa, M.J, Ardö, Y, McSweeney, P.L.H

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Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags von Hayaloglu, A.A., Cakmakci, S., Brechany, E.Y., Deegan, K.C., McSweeney, P.L.H.

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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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Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese von O'Mahony, J. A, Lucey, J. A, McSweeney, P. L. H

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Suitability of recombinant camel ( Camelus dromedarius) chymosin as a coagulant for Cheddar cheese von Bansal, N., Drake, M.A., Piraino, P., Broe, M.L., Harboe, M., Fox, P.F., McSweeney, P.L.H.

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Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom von Brickley, C.A, Auty, M.A.E, Piraino, P, McSweeney, P.L.H

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Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type von Milesi, M.M, McSweeney, P.L.H, Hynes, E.R

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Characterization of proteolysis during the ripening of semi-dry fermented sausages von Hughes, M.C, Kerry, J.P, Arendt, E.K, Kenneally, P.M, McSweeney, P.L.H, O'Neill, E.E

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Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety von Hayaloglu, A.A., Brechany, E.Y., Deegan, K.C., McSweeney, P.L.H.

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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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Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses von de Candia, S., De Angelis, M., Dunlea, E., Minervini, F., McSweeney, P.L.H., Faccia, M., Gobbetti, M.

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Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses von Sheehan, J.J., Patel, A.D., Drake, M.A., McSweeney, P.L.H.

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Microbiological, biochemical and compositional changes during ripening of São Jorge – a raw milk cheese from the Azores (Portugal) von Kongo, J. Marcelino, Gomes, Ana M., Malcata, F. Xavier, McSweeney, P.L.H.

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Measurement of the Oxidation-Reduction Potential of cheddar Cheese von Topcu, A, McKinnon, I, McSweeney, P.L.H

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Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening von Marino, R., Considine, T., Sevi, A., McSweeney, P.L.H., Kelly, A.L.

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Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses von Milesi, M.M., McSweeney, P.L.H., Hynes, E.R.

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Proteolysis in Danish blue cheese during ripening von Mane, A., Ciocia, F., Beck, T.K., Lillevang, S.K., McSweeney, P.L.H.

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survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses von Cronin, T, Ziino, M, Condurso, C, McSweeney, P.L.H, Mills, S, Ross, R.P, Stanton, C

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Variation in activity and heterogeneity of bovine milk proteases with stage of lactation and somatic cell count von Larsen, L.B., McSweeney, P.L.H., Hayes, M.G., Andersen, J.B., Ingvartsen, K.L., Kelly, A.L.

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