Search Results - "K. N. Kilcawley"

Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese by Bertuzzi, A S, Walsh, A M, Sheehan, J J, Cotter, P D, Crispie, F, McSweeney, P L H, Kilcawley, K N, Rea, M C

“…In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria…”
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Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification by Stefanovic, E., Kilcawley, K.N., Rea, M.C., Fitzgerald, G.F., McAuliffe, O.

“…Aims The Lactobacillus casei group represents a widely explored group of lactic acid bacteria, characterized by a high level of biodiversity. In this study,…”
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Mechanisms of incorporation and release of enzymes into cheese during ripening by Wilkinson, M.G., Kilcawley, K.N.

“…The enzymes involved in cheese ripening and the factors affecting their activity in cheese is reviewed. The review begins by outlining the various enzymes that…”
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Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus by Hannon, J.A., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M., Beresford, T.P.

“…The rapid release of intracellular enzymes due to autolysis of lactic acid bacteria in the cheese matrix has been shown to accelerate cheese ripening. The…”
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Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources by Kilcawley, K.N, Wilkinson, M.G, Fox, P.F

“…The enzyme complement of a selection of commercial food-grade peptidase and lipase preparations was investigated. Each preparation was assayed for protein…”
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A novel two-stage process for the production of enzyme-modified cheese by Kilcawley, K.N., Wilkinson, M.G., Fox, P.F.

“…A novel method to generate enzyme-modified cheese (EMC) was developed. Initially a range of proteolysed products were produced from flavourless curd substrate…”
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Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks by Hickey, D K, Kilcawley, K N, Beresford, T P, Wilkinson, M G

“…The evolution of free fatty acids (FFA) was monitored over 168 d of ripening in Cheddar cheeses manufactured from good quality raw milk (RM), thermized milk…”
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Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source by Garvey, E.C., O'Sullivan, M.G., Kerry, J.P., Kilcawley, K.N.

“…•The influence of sucrose particle size, and sucrose source on the volatile and aroma of sponge cakes was investigated.•Sponge cakes were formulated from cane…”
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Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes by Garvey, E.C., O'Sullivan, M.G., Kerry, J.P., Milner, L., Gallagher, E., Kilcawley, K.N.

“…•Maillard volatile products were most significantly influenced by sucrose reduction.•Volatiles from lipid oxidation and carmelisation also impacted.•Furfural,…”
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The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese by Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Sheehan, E.M., Wilkinson, M.G.

“…Cheddar cheese was manufactured using a standard procedure from early-, mid- and late-lactation (LL) milk from a spring calving herd. All cheeses were within…”
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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…”
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Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder by Hannon, J A, Kilcawley, K N, Wilkinson, M G, Delahunty, C M, Beresford, T P

“…Fast-ripened Cheddar cheeses for ingredient purposes were produced by addition of a dried enzyme-modified cheese (EMC; 0.25 and 1 g/100 g of milled curd) at…”
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A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets by Cheng, Z., O'Sullivan, M.G., Kerry, J.P., Drake, M.A., Miao, Song, Kaibo, D., Kilcawley, K.N.

“…[Display omitted] •Sensory perception and volatile profiles of skim milk powder (SMP) were influenced by bovine diet.•Differences in the sensory perception of…”
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Influence of α-amylase and xylanase on the chemical, physical and volatile compound properties of wheat bread supplemented with wholegrain barley flour by O’Shea, N., Kilcawley, K. N., Gallagher, E.

“…The Irish barley variety “Sanette” was incorporated at 30 % inclusion levels into a wheat bread formulation. Baking enzymes were used to improve the baking…”
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Optimisation of HS-SPME Parameters for the Analysis of Volatile Compounds in Baked Confectionery Products by Garvey, E. C., O’Sullivan, M. G., Kerry, J. P., Kilcawley, K. N.

“…Optimised extraction methods are required to better understand the impact of volatile compounds on the physical and organoleptic attributes of baked…”
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A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese by Kilcawley, K N, Wilkinson, M G, Fox, P F

“…The concentrations of L- and D-lactic acid and free fatty acids, C4:0 to C18:3, were quantified in a range of commercial enzyme-modified Cheddar cheeses…”
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Utilisation of microfluidisation to enhance enzymatic and metabolic potential of lactococcal strains as adjuncts in Gouda type cheese by Yarlagadda, A.B., Wilkinson, M.G., O'Sullivan, M.G., Kilcawley, K.N.

“…Lactococcal strains were selected based on the release of key intracellular enzyme activities post-attenuation by microfluidisation. Attenuated strains were…”
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Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture by Doolan, I.A., Nongonierma, A.B., Kilcawley, K.N., Wilkinson, M.G.

“…Partitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial…”
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Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening by Kilcawley, K.N., Nongonierma, A.B., Hannon, J.A., Doolan, I.A., Wilkinson, M.G.

“…This study was undertaken to independently evaluate three commercial enzyme preparations: Accelase AM317, Accelase AHC50, Accelerzyme CPG used to accelerate…”
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Enzyme-modified cheese by Kilcawley, Kieran N., Wilkinson, Martin G., Fox, Patrick F.

“…This review highlights areas of interest in the production of enzyme-modified cheese. The demand for cheese flavours has increased due to consumer demand for a…”
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