Biochemistry of cheese ripeningMCSWEENEY, Paul L. H.International journal of dairy technology. 2004, Vol 57, Num 2-3, pp 127-144, issn 1364-727X, 18 p.Article

Catabolism of aromatic amino acids in cheese-related bacteria: aminotransferase and decarboxylase activitiesCURTIN, Aine C; MCSWEENEY, Paul L. H.Journal of dairy research. 2003, Vol 70, Num 2, pp 249-252, issn 0022-0299, 4 p.Article

Processing of chromatographic data for chemometric analysis of peptide profiles from cheese extracts: A novel approachPIRAINO, Paolo; PARENTE, Eugenio; MCSWEENEY, Paul L. H et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 23, pp 6904-6911, issn 0021-8561, 8 p.Article

Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheeseHAYALOGLU, Ali A; DEEGAN, Kevin C; MCSWEENEY, Paul L. H et al.Dairy science & technology. 2010, Vol 90, Num 1, pp 99-109, issn 1958-5586, 11 p.Article

Factors affecting the retention of rennet in cheese curdBANSAL, Nidhi; FOX, Patrick F; MCSWEENEY, Paul L. H et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 22, pp 9219-9225, issn 0021-8561, 7 p.Article

Free amino acid content of Manchego cheese manufactured with different starter cultures and changes throughout ripeningPOVEDA, Justa M; CABEZAS, Lourdes; MCSWEENEY, Paul L. H et al.Food chemistry. 2004, Vol 84, Num 2, pp 213-218, issn 0308-8146, 6 p.Article

Aggregation of rennet-altered casein micelles at low temperaturesBANSAL, Nidhi; FOX, Patrick F; MCSWEENEY, Paul L. H et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 8, pp 3120-3126, issn 0021-8561, 7 p.Article

Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripeningUPADHYAY, Vivek K; KELLY, Alan L; MCSWEENEY, Paul L. H et al.Le Lait (Print). 2006, Vol 86, Num 3, pp 227-240, issn 0023-7302, 14 p.Article

Influence of defined and natural 'wild' thermophilic cultures on proteolysis in reggianito argentino hard cooked cheeseHYNES, Erica; ZAIAZAR, Carlos A; MCSWEENEY, Paul L. H et al.Australian Journal of Dairy Technology. 2005, Vol 60, Num 3, pp 259-263, issn 0004-9433, 5 p.Article

Factors that affect the aggregation of rennet-altered casein micelles at low temperaturesBANSAL, Nidhi; FOX, Patrick F; MCSWEENEY, Paul L. H et al.International journal of dairy technology. 2008, Vol 61, Num 1, pp 56-61, issn 1364-727X, 6 p.Article

Inhibition of rennet activity in cheese using equine blood serumBANSAL, Nidhi; FOX, Patrick F; MCSWEENEY, Paul L. H et al.Dairy science & technology. 2010, Vol 90, Num 6, pp 673-685, issn 1958-5586, 13 p.Article

Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripeningBRICKLEY, Ciara A; LUCEY, John A; MCSWEENEY, Paul L. H et al.International journal of dairy technology. 2009, Vol 62, Num 4, pp 527-534, issn 1364-727X, 8 p.Article

Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheesesSHEEHAN, Jeremiah J; WILKINSON, Martin G; MCSWEENEY, Paul L. H et al.International dairy journal. 2008, Vol 18, Num 9, pp 905-917, issn 0958-6946, 13 p.Article

Proteolysis in miniature Cheddar-type cheeses made using blends of chymosin and Cynara cardunculus proteinases as coagulantO'MAHONY, James A; SOUSA, Maria J; MCSWEENEY, Paul L. H et al.International journal of dairy technology. 2003, Vol 56, Num 1, pp 52-58, issn 1364-727X, 7 p.Article

Effect of prematuration conditions on the proteolytic and rheological properties of cheesemilkLANE, Cait N; SOUSA, Maria J; MCSWEENEY, Paul L. H et al.Le Lait (Print). 2001, Vol 81, Num 3, pp 415-427, issn 0023-7302Article

Methods used to study non-starter microorganisms in cheese : a reviewSHAKEEL-UR-REHMAN; FOX, Patrick F; MCSWEENEY, Paul L. H et al.International journal of dairy technology. 2000, Vol 53, Num 3, pp 113-119, issn 1364-727XArticle

Inhibition of rennets by blood serumBANSAL, Nidhi; FOX, Patrick F; MCSWEENEY, Paul L. H et al.International journal of dairy technology. 2010, Vol 63, Num 3, pp 381-386, issn 1364-727X, 6 p.Article

Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripeningCOLLINS, Yvonne F; MCSWEENEY, Paul L. H; WILKINSON, Martin G et al.Journal of dairy research. 2003, Vol 70, Num 1, pp 105-113, issn 0022-0299, 9 p.Article

Lipolysis and free fatty acid catabolism in cheese: a review of current knowledgeCOLLINS, Yvonne F; MCSWEENEY, Paul L. H; WILKINSON, Martin G et al.International dairy journal. 2003, Vol 13, Num 11, pp 841-866, issn 0958-6946, 26 p.Article

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatmentsO'MAHONY, James A; SHEEHAN, Elizabeth M; DELAHUNTY, Conor M et al.Le Lait (Print). 2006, Vol 86, Num 1, pp 59-72, issn 0023-7302, 14 p.Article

Rennet activity and proteolysis in reggianito Argentine hard cooked cheeseHYNES, Erica; CANDIOTI, Mario C; ZALAZAR, Carlos A et al.Australian Journal of Dairy Technology. 2004, Vol 59, Num 3, pp 209-213, issn 0004-9433, 5 p.Article

RP-HPLC peptide profiling of cheese extracts: A study of sources of variation, repeatability and reproducibilityPARENTE, Eugenio; PATEL, Himanshu; CALDEO, Veronica et al.Food chemistry. 2012, Vol 131, Num 4, pp 1552-1560, issn 0308-8146, 9 p.Article

Split defect and secondary fermentation in Swiss-type cheeses: A reviewDALY, David F. M; MCSWEENEY, Paul L. H; SHEEHAN, Jeremiah J et al.Dairy science & technology. 2010, Vol 90, Num 1, pp 3-26, issn 1958-5586, 24 p.Article

Comparison of the level of residual coagulant activity in different cheese varietiesBANSAL, Nidhi; FOX, Patrick F; MCSWEENEY, Paul L. H et al.Journal of dairy research. 2009, Vol 76, Num 3, pp 290-293, issn 0022-0299, 4 p.Article

Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses : A multivariate screening studyPIRAINO, Paolo; ZOTTA, Teresa; RICCIARDI, Annamaria et al.International dairy journal. 2008, Vol 18, Num 1, pp 81-92, issn 0958-6946, 12 p.Article