Volume 95, Issue 5

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September 2015

Special Issue: A selection of papers dedicated to the 9th International Cheese Symposium, held in Cork, Ireland,12th & 13th November 2014

Issue Editors:

K. N. Kilcawley,
Kieran Jordan,
Diarmuid (JJ) Sheehan

14 articles in this issue

Foreword to Special Issue dedicated to the 9th International Cheese Symposium

Editorial Note 27 August 2015 Pages: 543 - 543
Next-generation sequencing as an approach to dairy starter selection
Philip Kelleher
James Murphy
Douwe van Sinderen
Review Paper Open access 24 April 2015 Pages: 545 - 568
Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese
Marie-Therese Fröhlich-Wyder
Walter Bisig
Daniel Wechsler
Original Paper 24 June 2015 Pages: 569 - 585
Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese
Catherine M. McCarthy
Martin G. Wilkinson
Timothy P. Guinee
Original Paper 21 July 2015 Pages: 587 - 611
Interactive effects of salt and fat reduction on composition, rheology and functional properties of mozzarella-style cheese
S. Henneberry
M. G. Wilkinson
T. P. Guinee
Original Paper 22 May 2015 Pages: 613 - 638
Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts
Yogesh Khetra
Ganesh B. Chavhan
Ritika Puri
Original Paper 13 August 2015 Pages: 639 - 649
Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry
G. F. Tansman
P. S. Kindstedt
J. M. Hughes
Original Paper Open access 08 May 2015 Pages: 651 - 664
Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening
Kevany Soodam
Lydia Ong
Sally L. Gras
Original Paper 18 August 2015 Pages: 665 - 686
Application of advanced light microscopic techniques to gain deeper insights into cheese matrix physico-chemistry
Zuzana Burdikova
Zdenek Svindrych
Jeremiah J. Sheehan
Original Paper 01 September 2015 Pages: 687 - 700
Identification of physical properties and volatile and non-volatile compounds for discrimination between different Emmental-type cheeses: a preliminary study
K. I. Hartmann
A. Dunkel
J. Hinrichs
Original Paper 07 September 2015 Pages: 701 - 717
A tool for explaining the differences on renneting characteristics of milks from different origins: the surface hydrophobicity approach
Seda Yildirim
Yasar Kemal Erdem
Original Paper 07 August 2015 Pages: 719 - 731
Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO₂ and ultrasonic process
Tim W. Overton
Tiejun Lu
Gary A. Leeke
Original Paper Open access 10 July 2015 Pages: 733 - 745
Modelling production of S. aureus enterotoxin C_bovine in milk, and its production during cheesemaking
Karen Hunt
Francis Butler
Kieran Jordan
Original Paper 12 May 2015 Pages: 747 - 757
Survival of foodborne pathogens during frozen storage of cheese made from artificially inoculated milk
Nicolas Metzger
Avelino Alvarez-Ordóñez
Kieran Jordan
Original Paper 22 May 2015 Pages: 759 - 767

Volume 95, Issue 5

Foreword to Special Issue dedicated to the 9th International Cheese Symposium

Next-generation sequencing as an approach to dairy starter selection

Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

Interactive effects of salt and fat reduction on composition, rheology and functional properties of mozzarella-style cheese

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry

Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

Application of advanced light microscopic techniques to gain deeper insights into cheese matrix physico-chemistry

Identification of physical properties and volatile and non-volatile compounds for discrimination between different Emmental-type cheeses: a preliminary study

A tool for explaining the differences on renneting characteristics of milks from different origins: the surface hydrophobicity approach

Reduction of aerobic and lactic acid bacteria in dairy desludge using an integrated compressed CO₂ and ultrasonic process

Modelling production of S. aureus enterotoxin C_bovine in milk, and its production during cheesemaking

Survival of foodborne pathogens during frozen storage of cheese made from artificially inoculated milk

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