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Results: 1-17 |
Results: 17
Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis
Authors: Feeney, EP Fox, PF Guinee, TP
Citation: Ep. Feeney et al., Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis, LAIT, 81(4), 2001, pp. 463-474
Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality
Authors: Guinee, TP Feeney, EP Fox, PF
Citation: Tp. Guinee et al., Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality, LAIT, 81(4), 2001, pp. 475-485
Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products
Authors: Auty, MAE Twomey, M Guinee, TP Mulvihill, DM
Citation: Mae. Auty et al., Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products, J DAIRY RES, 68(3), 2001, pp. 417-427
Effect of diet quality on the suitability of mid-lactation bovine milk forcheddar cheese manufacture
Authors: Guinee, TP Mulholland, EO O'Brien, B Murphy, JJ
Citation: Tp. Guinee et al., Effect of diet quality on the suitability of mid-lactation bovine milk forcheddar cheese manufacture, AUST J DAIR, 56(1), 2001, pp. 3-8
The compositional and functional properties of commercial mozzarella, cheddar and analogue pizza cheeses
Authors: Guinee, TP Harrington, D Corcoran, MO Mulholland, EO Mullins, C
Citation: Tp. Guinee et al., The compositional and functional properties of commercial mozzarella, cheddar and analogue pizza cheeses, INT J DAIRY, 53(2), 2000, pp. 51-56
The effect of fat content on the rheology, microstructure and heat-inducedfunctional characteristics of Cheddar cheese
Authors: Guinee, TP Auty, MAE Fenelon, MA
Citation: Tp. Guinee et al., The effect of fat content on the rheology, microstructure and heat-inducedfunctional characteristics of Cheddar cheese, INT DAIRY J, 10(4), 2000, pp. 277-288
Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents
Authors: Fenelon, MA Guinee, TP
Citation: Ma. Fenelon et Tp. Guinee, Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents, INT DAIRY J, 10(3), 2000, pp. 151-158
Effect of salting method on the composition, yield and functionality of low moisture Mozzarella cheese
Authors: Guinee, TP Mulholland, EO Mullins, C Corcoran, MO
Citation: Tp. Guinee et al., Effect of salting method on the composition, yield and functionality of low moisture Mozzarella cheese, MILCHWISSEN, 55(3), 2000, pp. 135-138
Preliminary observations on effects of fat content and degree of fat emulsification on the structure-functional relationship of cheddar-type cheese
Authors: Guinee, TP Auty, MAE Mullins, C Corcoran, MO Mulholland, EO
Citation: Tp. Guinee et al., Preliminary observations on effects of fat content and degree of fat emulsification on the structure-functional relationship of cheddar-type cheese, J TEXT STUD, 31(6), 2000, pp. 645-663
The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening
Authors: Fenelon, MA O'Connor, P Guinee, TP
Citation: Ma. Fenelon et al., The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening, J DAIRY SCI, 83(10), 2000, pp. 2173-2183
Dynamic confocal scanning laser microscopy methods for studying milk protein gelation and cheese melting
Authors: Auty, MAE Fenelon, MA Guinee, TP Mullins, C Mulvihill, DM
Citation: Mae. Auty et al., Dynamic confocal scanning laser microscopy methods for studying milk protein gelation and cheese melting, SCANNING, 21(5), 1999, pp. 299-304
Characteristics of reduced-fat Cheddar prepared from the blending of full-fat and skim cheese curds at whey drainage
Authors: Fenelon, MA Guinee, TP Reville, WJ
Citation: Ma. Fenelon et al., Characteristics of reduced-fat Cheddar prepared from the blending of full-fat and skim cheese curds at whey drainage, MILCHWISSEN, 54(9), 1999, pp. 506-510
The effect of milk fat on cheddar cheese yield and its prediction, using modifications of the Van Slyke cheese yield formula
Authors: Fenelon, MA Guinee, TP
Citation: Ma. Fenelon et Tp. Guinee, The effect of milk fat on cheddar cheese yield and its prediction, using modifications of the Van Slyke cheese yield formula, J DAIRY SCI, 82(11), 1999, pp. 2287-2299
Elevated temperature ripening of reduced fat Cheddar made with or without lacticin 3147-producing starter culture
Authors: Fenelon, MA Ryan, MP Rea, MC Guinee, TP Ross, RP Hill, C Harrington, D
Citation: Ma. Fenelon et al., Elevated temperature ripening of reduced fat Cheddar made with or without lacticin 3147-producing starter culture, J DAIRY SCI, 82(1), 1999, pp. 10-22
Effects of stocking density and concentrate supplementation of grazing dairy cows on milk production, composition and processing characteristics
Authors: O'Brien, B Dillon, P Murphy, JJ Mehra, RK Guinee, TP Connolly, JF Kelly, A Joyce, P
Citation: B. O'Brien et al., Effects of stocking density and concentrate supplementation of grazing dairy cows on milk production, composition and processing characteristics, J DAIRY RES, 66(2), 1999, pp. 165-176
Observations on the microstructure and heat-induced changes in the viscoelasticity of commercial cheeses
Authors: Guinee, TP Auty, MAE Mullins, C
Citation: Tp. Guinee et al., Observations on the microstructure and heat-induced changes in the viscoelasticity of commercial cheeses, AUST J DAIR, 54(2), 1999, pp. 84-89
Influence of kappa-casein genetic variant on rennet gel microstructure, cheddar cheesemaking properties and casein micelle size
Authors: Walsh, CD Guinee, TP Reville, WD Harrington, D Murphy, JJ O'Kennedy, BT FitzGerald, RJ
Citation: Cd. Walsh et al., Influence of kappa-casein genetic variant on rennet gel microstructure, cheddar cheesemaking properties and casein micelle size, INT DAIRY J, 8(8), 1998, pp. 707-714
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