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Publications by Paul L.H. McSweeney

Contribution of Rennet and Starter to Proteolysis in Iranian UF White Cheese

English

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Modelling of Proteolysis in Iranian Brined Cheese Using Proteinase-Loaded Nanoliposome

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Optimization of Utilization of Calf Rennet and Adult Bovine Rennet Mixtures in Domiati Cheese Making

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Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season

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Propionibacteria and Facultatively Heterofermentative Lactobacilli Weakly Contribute to Secondary Proteolysis of Emmental Cheese

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Studies on Molds Found in Mold Starter for Blue Cheese

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Antifungal Effect of Aloe Vera Gel on Penicillium Citrinum in Culture Media and UF Cheese

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Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening

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Effect of High-Pressure-Treated Starter on Ripening of Feta Cheese

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Acidification Process and Properties of Soft Cheese Made From Cow Milk Using Different Starter Cultures

African Journal of Food Science and Technology

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