RELAY Report

During the course of this project the research team developed significant expertise and novel technologies that can benefit Irish Cheddar cheese manufactures. Specifically, they have developed methods to enhance the flavour and accelerate the ripening of Cheddar cheese using milk pre-treatments as well as enzymology and mircofluidisation technologies. Companies interested in exploiting the expertise or technologies are invited to contact directly Professor Paul McSweeney in UCC or Dr Kieran Kilcawley in Teagasc.

To download this document, please click here Expertise and technology to improve cheese flavour and ripening

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