Donal J O'Callaghan
Donal J O'Callaghan
Principal Research Officer, Teagasc
Adresă de e-mail confirmată pe teagasc.ie
Citat de
Citat de
The effects of composition and some processing treatments on the rennet coagulation properties of milk
TP Guinee, CB Gorry, DJ O'Callaghan, BT O'Kennedy, N O'Brie, ...
International Journal of Dairy Technology 50 (3), 99-106, 1997
Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of Cheddar cheese
TP Guinee, EO Mulholland, J Kelly, DJO Callaghan
Journal of dairy science 90 (1), 110-123, 2007
Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy
G Downey, E Sheehan, C Delahunty, D O’Callaghan, T Guinee, ...
International Dairy Journal 15 (6-9), 701-709, 2005
Rheology and texture of cheese
General aspects, Cheese chemistry, physics and microbiology 1, 511-540, 2004
Review of systems for monitoring curd setting during cheesemaking
DJ O’callaghan, CP O’Donnell, FA Payne
International journal of dairy technology 55 (2), 65-74, 2002
Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture
CD Everard, DJ O'callaghan, TV Howard, CP O'donnell, EM Sheehan, ...
Journal of Texture Studies 37 (4), 361-382, 2006
On-line prediction of cheese making indices using backscatter of near infrared light
CC Fagan, M Castillo, CP O’Donnell, DJ O’Callaghan, FA Payne
International Dairy Journal 18 (2), 120-128, 2008
The use of a simple empirical method for objective quantification of the stretchability of cheese on cooked pizza pies
TP Guinee, DJ O'Callaghan
Journal of Food Engineering 31 (2), 147-161, 1997
Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking
CC Fagan, M Castillo, FA Payne, CP O’Donnell, M Leedy, ...
Journal of agricultural and food chemistry 55 (22), 8836-8844, 2007
Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology
CC Fagan, M Castillo, FA Payne, CP O’Donnell, DJ O’Callaghan
Journal of Dairy Science 90 (10), 4499-4512, 2007
Prediction of moisture, fat and inorganic salts in processed cheese by near infrared reflectance spectroscopy and multivariate data analysis
C Blazquez, G Downey, C O'Donnell, D O'Callaghan, V Howard
Journal of near infrared spectroscopy 12 (3), 149-157, 2004
Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation
CC Fagan, M Leedy, M Castillo, FA Payne, CP O’donnell, DJ O’Callaghan
Journal of Food Engineering 83 (1), 61-67, 2007
On-line sensing techniques for coagulum setting in renneted milks
DJ O'callaghan, CP O'donnell, FA Payne
Journal of Food engineering 43 (3), 155-165, 2000
Process viscometry for the food industry
PJ Cullen, AP Duffy, CP O'Donnell, DJ O'callaghan
Trends in Food Science & Technology 11 (12), 451-457, 2000
Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders
GM Kelly, JA O'Mahony, AL Kelly, T Huppertz, D Kennedy, ...
International Dairy Journal 51, 34-40, 2015
Dielectric properties of process cheese from 0.3 to 3 GHz
CD Everard, CC Fagan, CP O’donnell, DJ O’callaghan, JG Lyng
Journal of Food Engineering 75 (3), 415-422, 2006
Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy
C Blazquez, G Downey, D O'Callaghan, V Howard, C Delahunty, ...
Journal of Dairy Research 73 (1), 58-69, 2006
Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese
CC Fagan, C Everard, CP O’Donnell, G Downey, EM Sheehan, ...
Journal of dairy science 90 (3), 1122-1132, 2007
Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures
TP Guinee, DJ O'Callaghan, PD Pudja, N O'Brien
International Dairy Journal 6 (6), 581-596, 1996
Influence of milk proteins on the development of lactose-induced stickiness in dairy powders
SA Hogan, DJ O'callaghan
International Dairy Journal 20 (3), 212-221, 2010
Sistemul nu poate realiza operația în acest moment. Încercați din nou mai târziu.
Articole 1–20