Search Results - "Hickey, C.D."

Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese by Hickey, C.D., Fallico, V., Wilkinson, M.G., Sheehan, J.J.

“…This study investigated the differential effect of salt concentration in the outside and inside layers of brine salted cheeses on viability, culturability and…”
Get full text

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese by Hickey, C.D., O'Sullivan, M.G., Davis, J., Scholz, D., Kilcawley, K.N., Wilkinson, M.G., Sheehan, J.J.

“…The influence of buttermilk or buttermilk powder addition to cheese milk or cheese curds respectively on cheese functional properties, free fatty acid profiles…”
Get full text

The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review by Hickey, C.D., Auty, M.A.E., Wilkinson, M.G., Sheehan, J.J.

“…This review considers the relationship between cheese manufacture process parameters including high heat and high pressure processes and protein…”
Get full text

Corrigendum to “Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese” [Food Microbiol. 69 (2018) 219-231] by Hickey, C.D., Fallico, V., Wilkinson, M.G., Sheehan, J.J.

Get full text

Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese by Hickey, C.D., Diehl, B.W.K., Nuzzo, M., Millqvist-Feurby, A., Wilkinson, M.G., Sheehan, J.J.

“…The effect of buttermilk powder addition post-curd formation or buttermilk addition to cheese milk on total and individual phospholipid content, chemical…”
Get full text

Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus by Hickey, C.D., Auty, M.A.E., Wilkinson, M.G., Sheehan, J.J.

“…The effect of varying cook temperature (40 or 50 °C) and salting method (dry or brine salting) on bacterial viability, enzymatic activity and chemical…”
Get full text