J. R. Broadbent

Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach.

J. Steele, H. Cai, S. Rankin, 2011, Journal of dairy science.

Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.

J. Steele, N. Farkye, C. Brighton, 2013, Journal of Dairy Science.

Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese

C. Oberg, C. Brighton, Donald J. McMahon, 2014, Letters in applied microbiology.

Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.

B. Ganesan, J. Steele, M. Arnold, 2014, Journal of dairy science.

Effect of heat shock or cold shock treatment on the resistance of lactococcus lactis to freezing and lyophilization

Lin, Broadbent, J. R. Broadbent, 1999, Cryobiology.

Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey.

R. I. Dave, D. McMahon, C. Oberg, 2000, Journal of dairy science.