1. Effect of calcium reduction on the properties of half-fat Cheddar-style cheeses with full-salt or half-salt. (October 2017) Authors: McCarthy, Catherine M.; Wilkinson, Martin G.; Guinee, Timothy P. Journal: International dairy journal Issue: Volume 73(2017) Page Start: 38 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality. (December 2017) Authors: McCarthy, Catherine M.; Wilkinson, Martin G.; Guinee, Timothy P. Journal: International dairy journal Issue: Volume 75(2017) Page Start: 30 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese. (May 2016) Authors: McCarthy, Catherine M.; Wilkinson, Martin G.; Kelly, Philip M.; Guinee, Timothy P. Journal: International dairy journal Issue: Volume 56(2016:May) Page Start: 74 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗