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Jeremiah J Sheehan

Showing results (1-10 of 33) with videos related to

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Journal of Dairy Science|March 18, 2026
The effects of heating on the physicochemical, functional and health properties of cheese: A review of recent developmentsAdam Cogan, Alan L Kelly, Jeremiah J Sheehan
Journal of Dairy Science|April 9, 2018
Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheesePrabin Lamichhane, Alan L Kelly, Jeremiah J Sheehan
Journal of Dairy Science|October 23, 2017
Symposium review: Structure-function relationships in cheesePrabin Lamichhane, Alan L Kelly, Jeremiah J Sheehan
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Colorants in cheese manufacture: Production, chemistry, interactions, and regulationPrateek Sharma, Annalisa Segat, Alan L Kelly, et al.
Food Research International (Ottawa, Ont.)|September 27, 2019
Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilizationPrabin Lamichhane, Prateek Sharma, Deirdre Kennedy, et al.
Comprehensive Reviews in Food Science and Food Safety|July 17, 2023
Towards sustainable Cleaning-in-Place (CIP) in dairy processing: Exploring enzyme-based approaches to cleaning in the Cheese industryKaran J Pant, Paul D Cotter, Martin G Wilkinson, et al.
Frontiers in Microbiology|March 6, 2015
Growth and location of bacterial colonies within dairy foods using microscopy techniques: a reviewCian D Hickey, Jeremiah J Sheehan, Martin G Wilkinson, et al.
Journal of Food Science|October 26, 2016
Manufacture and Incorporation of Liposome-Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda-Type Cheese and Subsequent Effect on Starter Viability, pH, and Moisture ContentLisa N McAuliffe, Kieran N Kilcawley, Jeremiah J Sheehan, et al.
Frontiers in Microbiology|June 8, 2018
Sequencing of the Cheese Microbiome and Its Relevance to IndustryBhagya R Yeluri Jonnala, Paul L H McSweeney, Jeremiah J Sheehan, et al.
Critical Reviews in Food Science and Nutrition|May 3, 2021
Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a reviewHao Ouyang, Kieran N Kilcawley, Song Miao, et al.
Pageof 4

Showing results (1-10 of 33) with videos related to

Sort By:
Pageof 4
Journal of Dairy Science|March 18, 2026
The effects of heating on the physicochemical, functional and health properties of cheese: A review of recent developmentsAdam Cogan, Alan L Kelly, Jeremiah J Sheehan
Journal of Dairy Science|April 9, 2018
Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheesePrabin Lamichhane, Alan L Kelly, Jeremiah J Sheehan
Journal of Dairy Science|October 23, 2017
Symposium review: Structure-function relationships in cheesePrabin Lamichhane, Alan L Kelly, Jeremiah J Sheehan
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Colorants in cheese manufacture: Production, chemistry, interactions, and regulationPrateek Sharma, Annalisa Segat, Alan L Kelly, et al.
Food Research International (Ottawa, Ont.)|September 27, 2019
Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilizationPrabin Lamichhane, Prateek Sharma, Deirdre Kennedy, et al.
Comprehensive Reviews in Food Science and Food Safety|July 17, 2023
Towards sustainable Cleaning-in-Place (CIP) in dairy processing: Exploring enzyme-based approaches to cleaning in the Cheese industryKaran J Pant, Paul D Cotter, Martin G Wilkinson, et al.
Frontiers in Microbiology|March 6, 2015
Growth and location of bacterial colonies within dairy foods using microscopy techniques: a reviewCian D Hickey, Jeremiah J Sheehan, Martin G Wilkinson, et al.
Journal of Food Science|October 26, 2016
Manufacture and Incorporation of Liposome-Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda-Type Cheese and Subsequent Effect on Starter Viability, pH, and Moisture ContentLisa N McAuliffe, Kieran N Kilcawley, Jeremiah J Sheehan, et al.
Frontiers in Microbiology|June 8, 2018
Sequencing of the Cheese Microbiome and Its Relevance to IndustryBhagya R Yeluri Jonnala, Paul L H McSweeney, Jeremiah J Sheehan, et al.
Critical Reviews in Food Science and Nutrition|May 3, 2021
Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a reviewHao Ouyang, Kieran N Kilcawley, Song Miao, et al.
Pageof 4