tag:blogger.com,1999:blog-43639103963530727062024-02-20T05:34:03.034+00:00CheeseScience.netUnknownnoreply@blogger.comBlogger171125tag:blogger.com,1999:blog-4363910396353072706.post-66878262572484746812016-10-07T09:31:00.002+01:002016-10-07T09:31:19.162+01:00Paper J Dairy Res<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-5238955696624793322016-09-27T15:54:00.002+01:002016-09-27T15:54:46.393+01:00Paper- Int Dairy J<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-24997152572635204612016-09-27T15:53:00.001+01:002016-09-27T15:53:30.751+01:00Paper- J Dairy Sci<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-69752526763282785342016-01-25T15:13:00.000+00:002016-01-25T15:13:03.308+00:00Paper- Int Dairy J<div class="MsoNormal" style="margin-left: 35.45pt; text-align: justify; text-indent: -35.45pt;">
<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ibanez,
R.A., D.S. Waldron and <b>P.L.H. McSweeney</b>
(2015). Effect of fat content and
temperature on the translucency of Cheddar cheese. <i>International
Dairy Journal</i>, <b>54</b>, 33-42.</span></div>
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<o:p></o:p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-63494114659377030352015-11-16T09:22:00.003+00:002015-11-16T09:22:55.034+00:00Paper- J Food Sci Technol<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-74805544409771957772015-03-13T09:26:00.003+00:002015-03-13T09:26:57.104+00:00Paper- Appl Environ Microbiol<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-68796472346525375692014-10-02T12:39:00.001+01:002014-10-02T12:39:33.385+01:00<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-83368590817392758502014-09-02T09:42:00.000+01:002014-09-02T09:42:12.264+01:00Publication- Food Chem<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-55363695662833781542014-08-05T12:01:00.001+01:002014-08-05T12:01:30.260+01:00<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-44455236249467244162014-08-05T11:58:00.001+01:002014-08-05T11:58:46.969+01:00<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-54888442986846111292014-08-05T11:56:00.002+01:002014-08-05T11:56:34.688+01:00<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-33137547125767689112014-08-05T11:52:00.003+01:002014-08-05T11:53:17.684+01:00Publication- J Dairy Sci<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin-left: 35.45pt; text-align: justify; text-indent: -35.45pt;">
<span lang="EN-US" style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">Moynihan,
A.C., S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, J.A. Lucey and <b>P.L.H. McSweeney </b>(2014). Effect of camel chymosin on the texture,
functionality, and sensory properties of low-moisture, part-skim Mozzarella
cheese. <i>Journal of Dairy Science</i> <b>97</b>,
85-96.<o:p></o:p></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-76072622548370132802013-11-06T16:23:00.002+00:002013-11-06T16:23:23.453+00:00Publication- Int Dairy J<span lang="EN-US" style="font-family: Arial; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Hou, J., J.A. Hannon, </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdMZywFE1D-V3QEf56ExHgE8-jwqgDFRu4g55KikhyphenhyphenN0YYg3Bnht52GldikYVbJBBqTwhaZ473_Rr3JuF6BAEcnvPyZHCHEfUhmJlCs7PWZCDUeAApTqunmcWEk3WjZZa5LWlnDKiWrU/s1600/Screenshot_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdMZywFE1D-V3QEf56ExHgE8-jwqgDFRu4g55KikhyphenhyphenN0YYg3Bnht52GldikYVbJBBqTwhaZ473_Rr3JuF6BAEcnvPyZHCHEfUhmJlCs7PWZCDUeAApTqunmcWEk3WjZZa5LWlnDKiWrU/s400/Screenshot_1.jpg" width="400" /></a></div>
P.L.H. McSweeney, T.P. Beresford and
T.P. Guinee (2014). Effect of curd
washing on proteolysis, texture, volatile compounds, and sensory grading in
full fat Cheddar cheese. <i>International Dairy Journal</i> <b>34</b>, 190-198.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-15440536539096921892013-10-29T09:54:00.002+00:002013-10-29T09:54:46.192+00:00Publication- DST<div class="MsoNormal" style="margin-left: 35.45pt; text-align: justify; text-indent: -35.45pt; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-family: Arial; font-size: 10.0pt;">Ciocia, F., <b>P.L.H.
McSweeney</b> P. Piraino and E. Parente (2013).
</span><span style="font-family: Arial; font-size: 10.0pt; mso-ansi-language: EN-GB;">Use of dairy and non-dairy <i>Lactobacillus
plantarum</i>, <i>Lactobacillus
paraplantarum</i> and <i>Lactobacillus
pentosus</i> strains as adjuncts in Cheddar cheese. <i>Dairy
Science and Technology</i> </span><b><span lang="EN-US" style="font-family: Arial; font-size: 10pt;">93</span></b><span lang="EN-US" style="font-family: Arial; font-size: 10pt;">, 623-640</span><span style="font-family: Arial; font-size: 10.0pt; mso-ansi-language: EN-GB;">.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-Wx80zFRZwYPqQ8Sk2olosrdaBzThBDGm3K4LF8giTFbHfoHcLqy34lXYnozkQYTuDS5YKU_ipALM9-XtqqBURnDna7xfVVUeOtIeUT_0Cc8p_WueTv6VtPHGHZbHdl0R4RKliA0F1k/s1600/Picture1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-Wx80zFRZwYPqQ8Sk2olosrdaBzThBDGm3K4LF8giTFbHfoHcLqy34lXYnozkQYTuDS5YKU_ipALM9-XtqqBURnDna7xfVVUeOtIeUT_0Cc8p_WueTv6VtPHGHZbHdl0R4RKliA0F1k/s400/Picture1.jpg" width="400" /></a></div>
<o:p></o:p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-90819507422157271062013-10-16T14:11:00.003+01:002013-10-16T14:11:29.540+01:00Publication- International Dairy Journal<div class="MsoNormal" style="margin-left: 35.45pt; text-align: justify; text-indent: -35.45pt; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-family: Arial; font-size: 10pt;">Lynch, K.M., <b>P.L.H. McSweeney</b>, E.K. Arendt, T. Uniacke, <st1:place w:st="on">S.
Galle</st1:place> and A. Coffey (20114).
</span><span lang="EN-US" style="font-family: Arial; font-size: 10.0pt;">Isolation
and characterization of exopolysaccharide-producing Weissella and Lactobacillus
and their application as adjunct cultures in Cheddar cheese. <i>International
Dairy Journal </i><b>34</b>, 125-134.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUQMwS8E2xk_NtDKgj8k_xo4_vv88DuVxbWfGL7BiAGBOIfWkVMs2KMiu_IhLtAO5tyXhTAV7pcFZE7JTXuWVzLJIK5Bghq9u0YSdCOWKQMSndHugKGlREjJqdsZFRUpvHMm-6hcrJ4g/s1600/Weiss.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUQMwS8E2xk_NtDKgj8k_xo4_vv88DuVxbWfGL7BiAGBOIfWkVMs2KMiu_IhLtAO5tyXhTAV7pcFZE7JTXuWVzLJIK5Bghq9u0YSdCOWKQMSndHugKGlREjJqdsZFRUpvHMm-6hcrJ4g/s400/Weiss.png" width="400" /></a></div>
<o:p></o:p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-13497914092652355892013-10-16T14:08:00.001+01:002013-10-16T14:09:59.119+01:00Publication- International Dairy Journal<div class="MsoNormal" style="margin-left: 35.45pt; text-align: justify; text-indent: -35.45pt; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-family: Arial; font-size: 10.0pt;">Lynch, K.M., A.M. Pawlowska, B. Brosnan, A. Coffey, <st1:place w:st="on">E. Zannini</st1:place>, A. Furey, <b>P.L.H. McSweeney</b>, D.M. Waters and E.K. Arendt (2014). Application of <i>Lactobacillus amylovorus</i> as an antifungal adjunct to extend the
shelf-life of Cheddar cheese. <i>International Dairy Journal</i> <b>34</b>, 167-173.</span></div>
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<o:p></o:p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-35121948683642041852013-09-23T10:17:00.003+01:002013-09-23T10:17:46.429+01:00Publication- Int Dairy J<div class="MsoNormal" style="margin-left: 35.45pt; text-align: justify; text-indent: -35.45pt; text-justify: inter-ideograph;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVkg0lgFyWBSfhzsdzf5EYAQeiS4uva3oNeVHxojkSj1eoMN__FkShFO3uPcSwrQ4c95uB2ixm39G10uwIIfjj_vR60Z8-xTUJxrU2iK_yyOqGNL896kPVKGIg0r4IIsF5fAgP6VSeH4/s1600/Picture1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVkg0lgFyWBSfhzsdzf5EYAQeiS4uva3oNeVHxojkSj1eoMN__FkShFO3uPcSwrQ4c95uB2ixm39G10uwIIfjj_vR60Z8-xTUJxrU2iK_yyOqGNL896kPVKGIg0r4IIsF5fAgP6VSeH4/s400/Picture1.jpg" width="400" /></a><span lang="EN-US" style="font-family: Arial; font-size: 10.0pt;">Pedersen, T.B., D. Ristagno, <b>P.L.H. McSweeney</b>, F.K. Vogensen and Y. Ardo (2013). Potential impact on cheese flavour of
heterfermentative bacteria from starter cultures. <i>International
Dairy Journal </i><b>33</b>, 112-119.<o:p></o:p></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-11014125358956987902013-08-06T16:30:00.004+01:002013-08-06T16:30:36.660+01:00Paper- Innov Food Sci Emerg Technol<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrPb9lDx37jXk6NAU1BHhPOzc8t1h0lcSVxmbRJWisXRJpQOhQEBJ6zTS9NJxGptahLUSDPty6mB0KZpwy1_MfCU7QVcqjGgQ5hiYI9MBDfUOSXKil2rb9bWMBkPl582iAoET7449Jmg/s1600/Picture1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrPb9lDx37jXk6NAU1BHhPOzc8t1h0lcSVxmbRJWisXRJpQOhQEBJ6zTS9NJxGptahLUSDPty6mB0KZpwy1_MfCU7QVcqjGgQ5hiYI9MBDfUOSXKil2rb9bWMBkPl582iAoET7449Jmg/s400/Picture1.jpg" width="400" /></a></div>
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<span lang="EN-US" style="font-family: Arial; font-size: 10.0pt;">Deegan, K.C., N. Heikintalo, T. Ritvanen, T. Putkonen, J. Rekonen,
P.L.H. McSweeney, T. Alatossava and
H. Tuorila (2013). Effects of
low-pressure honogenisation on the sensory and chemical properties of Emmental
cheese. <i>Innovative Food Science and Emerging Technologies</i>. <b>19</b>, 104-114.<o:p></o:p></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-30562108498693622422013-08-06T12:50:00.004+01:002013-08-06T12:50:45.847+01:00Paper- Dairy Sci Technol<div class="separator" style="clear: both; text-align: center;">
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Deegan, K.C. and P.L.H.
McSweeney<b> </b>(2013). Effect of
low-pressure honogenisation pre-treatment of cheesemilk on the ripening of
Cheddar cheese. <i>Dairy Science and Technology</i> DOI 10.1007/s13594-013-0139-0.<o:p></o:p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-68670045835651578312013-05-20T10:13:00.003+01:002013-05-20T10:13:41.371+01:00Advanced Dairy Chemistry<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZp6LTJYui1Eie9BqHQEe1k_FHr9Ctas7S-exr8biWkoUieiGm2Jkbe4ojFYIpABC9KkfdU80uue6EBXEnedCVq0XZHwhYP9_2zazsG6xiO7pctp4lhVDMTpKgI55Lf7CncT-Az43Lts/s1600/cda_displayimage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZp6LTJYui1Eie9BqHQEe1k_FHr9Ctas7S-exr8biWkoUieiGm2Jkbe4ojFYIpABC9KkfdU80uue6EBXEnedCVq0XZHwhYP9_2zazsG6xiO7pctp4lhVDMTpKgI55Lf7CncT-Az43Lts/s400/cda_displayimage.jpg" width="282" /></a><b><span lang="EN-US" style="font-family: Arial; font-size: 10.0pt;">McSweeney, P.L.H.</span></b><span lang="EN-US" style="font-family: Arial; font-size: 10.0pt;"> and P.F. Fox (eds) (2013). <i>Advanced
Dairy Chemistry-1A. Proteins: Basic Aspects</i>, 4th. Edition, Springer
Publishers, <st1:place w:st="on"><st1:state w:st="on">New York</st1:state></st1:place>.</span></div>
<div style="text-align: center;">
<span style="font-size: 10pt; text-indent: -33pt;"> </span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-86376777585909968952013-05-20T10:11:00.001+01:002013-05-20T10:11:12.003+01:00Paper- Dairy Sci Technol<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0YwmQJjyhDGlzJPrIO2W_wmrEHzJY0mX6bDpnoDfEiM4Yr_QpZ6i9H1PuVCv6Ag38qkDVigBcH-DKsrFsdccm95YC6NlSgFGnebfnj7qLYTWBYjRRGaj8OB6XnqKhXxhhQeDWw9szc4U/s1600/Screenshot_1.png.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0YwmQJjyhDGlzJPrIO2W_wmrEHzJY0mX6bDpnoDfEiM4Yr_QpZ6i9H1PuVCv6Ag38qkDVigBcH-DKsrFsdccm95YC6NlSgFGnebfnj7qLYTWBYjRRGaj8OB6XnqKhXxhhQeDWw9szc4U/s320/Screenshot_1.png.jpg" width="320" /></a></div>
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<span lang="EN-US" style="font-family: Arial; font-size: 10.0pt;"></span></div>
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C<span lang="EN-US" style="font-family: Arial; font-size: 10pt; text-indent: -35.45pt;">iocia, F., <b>P.L.H.
McSweeney</b> P. Piraino and E. Parente (2013).
</span><span style="font-family: Arial; font-size: 10pt; text-indent: -35.45pt;">Use of dairy and non-dairy <i>Lactobacillus plantarum</i>, <i>Lactobacillus
paraplantarum</i> and <i>Lactobacillus
pentosus</i> strains as adjuncts in Cheddar cheese. <i>Dairy
Science and Technology</i> </span><span lang="EN-US" style="font-family: Arial; font-size: 10pt; text-indent: -35.45pt;">(May 17). doi:10.1007/s13594-013-0131-8</span><span style="font-family: Arial; font-size: 10pt; text-indent: -35.45pt;">.</span><br />
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-54232381254023835432012-10-25T10:13:00.001+01:002012-10-25T10:13:52.160+01:00Publication- Dairy Sci Technol<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYvUlPBQHGlKkUiNjkM9WOjqPLIo-RDB0aMiuO3Yu8YXWRvFrl9otgSWHaaCIL_EyCRBuTFUVyPz7eF3QR_qlpUkaRgvdshSRfLkd6Xd0kkdrie6zz_s0Ymk9easH-u6y8sKYb259jeY/s1600/Picture1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYvUlPBQHGlKkUiNjkM9WOjqPLIo-RDB0aMiuO3Yu8YXWRvFrl9otgSWHaaCIL_EyCRBuTFUVyPz7eF3QR_qlpUkaRgvdshSRfLkd6Xd0kkdrie6zz_s0Ymk9easH-u6y8sKYb259jeY/s400/Picture1.png" width="400" /></a></div>
<div class="MsoNormal" style="margin-left: 34.0pt; text-align: justify; text-indent: -33.0pt;">
<span lang="EN-US" style="font-family: Arial; font-size: 10.0pt;">Daly,
D.F.M., P.L.H. McSweeney and
J.J.Sheehan (2012). Pink discolouration
defect in commercial cheese: a review. <i>Dairy Science and Technology</i> <b>92</b>, 439-453.<o:p></o:p></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-86102306424690934612012-09-24T14:44:00.001+01:002012-09-24T14:44:13.261+01:00Publication- Dairy Sci Technol<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iQ7E0BFvkP3m9cylBAW_oNBhMbEQIwELd8WrWaISJZZzVXoT6_KQZ3R3KXWy_7EKCbuFgkWBAiuf8oy6woHJ6-VpbMN0YDSXoi5rVwXW6IlncvSiO0mEg5bjfBHVyA-OKyaN98mdfUE/s1600/Screenshot_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iQ7E0BFvkP3m9cylBAW_oNBhMbEQIwELd8WrWaISJZZzVXoT6_KQZ3R3KXWy_7EKCbuFgkWBAiuf8oy6woHJ6-VpbMN0YDSXoi5rVwXW6IlncvSiO0mEg5bjfBHVyA-OKyaN98mdfUE/s400/Screenshot_1.jpg" width="400" /></a></div>
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<span style="font-family: Arial; font-size: 10.0pt; mso-ansi-language: EN-GB;">Hayaloglu, A.A., N. Bansal and P.L.H.
McSweeney (2012). </span><span lang="EN-US" style="font-family: Arial; font-size: 10pt;">Influence of
brine immersion and vacuum packaging on the chemistry, biochemistry and
microstructure of Mihalic cheese made using sheep's milk. <i>Dairy
Science and Technology</i> (DOI 10.1007/s13594-012-0083-4).<o:p></o:p></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-19349926481290908602012-09-03T09:28:00.004+01:002012-09-03T09:28:52.573+01:00Publication-Dairy Sci Technol<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_r5I6kdT3R5BYOHpSe_TSuBp3VccM5cyrXFF7fx8LffKrwY7Hwr3mu82WlY7-EiVofpJeBg5Q8OCaQdHMeEfzyLcLsFEDlT77hPhUVLNuK4tBfO8ttE0HxcaQMw7p6w5qcfiL08RIfzU/s1600/Screenshot_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_r5I6kdT3R5BYOHpSe_TSuBp3VccM5cyrXFF7fx8LffKrwY7Hwr3mu82WlY7-EiVofpJeBg5Q8OCaQdHMeEfzyLcLsFEDlT77hPhUVLNuK4tBfO8ttE0HxcaQMw7p6w5qcfiL08RIfzU/s400/Screenshot_1.jpg" width="400" /></a></div>
<br />
<div class="MsoNormal" style="margin-left: 35.45pt; text-align: justify; text-indent: -35.45pt;">
<span lang="EN-US" style="font-family: Arial; font-size: 10pt;">Cooke, D.R. A. Khosrowshahi and P.L.H. McSweeney (2012). Effect
of gum tragacanth on the rheological and functional properties of full-fat and
half-fat Cheddar cheese. <i>Dairy Science and Technology</i> DOI
10.2007/s13594-012-0088-z</span><span lang="EN-US" style="font-family: Arial; font-size: 10.0pt;"><o:p></o:p></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4363910396353072706.post-38422458985878136652012-05-10T14:40:00.002+01:002012-05-10T14:40:37.237+01:00Publication- Int Dairy J<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwesGjN9fl-S7hBAiBc73AXKxwn3zwDzSyUyp5p9H_3L86rIZYMhxRiLCP-IrO_6yZ55Vv0dcUNfNsmATIMN6fmXZgxFsRXMlFhvxJvrS6pbjb2TMfUZ1gsL3xvY_iO4i-BBozJUXBQI/s1600/Picture1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwesGjN9fl-S7hBAiBc73AXKxwn3zwDzSyUyp5p9H_3L86rIZYMhxRiLCP-IrO_6yZ55Vv0dcUNfNsmATIMN6fmXZgxFsRXMlFhvxJvrS6pbjb2TMfUZ1gsL3xvY_iO4i-BBozJUXBQI/s320/Picture1.png" width="320" /></a></div>
<br />
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<span style="font-family: Arial; font-size: 10.0pt; mso-ansi-language: EN-GB;">Caldeo, V. and P.L.H. McSweeney
(2012). Changes in the
oxidation-reduction potential during the simulated manufacture of different
cheese varieties. <i> International Dairy Journal</i> <b>25</b>, 16-20</span><span lang="EN-US" style="font-family: Arial; font-size: 10.0pt;"><o:p></o:p></span></div>Unknownnoreply@blogger.com