Head of Cheese Research Department and Senior Research Officer, Teagasc
Moorepark Food Research Centre
Product Development Manager, Waterford Foods
Current Research Interests
Food Safety, Microbial Flow Cytometry, Safety and Sensory aspects of low sodium ready meals, Autolytic and Permeabilisation processes in Lactic Acid Bacteria, Accelerated Cheese ripening, Food Enzymology.
Recent Publications
Authors: Hickey, D.K., Kilcawley, K.N., Beresford, T.P., & Wilkinson, M.G. (2007) Title: Lipolysis in Cheddar cheese made from raw, thermized and pasteurized milks. Journal: Journal of Dairy Science. 90, 47-56.
Authors:Cronin, U. and Wilkinson, M.G. (2007). The Use of Flow Cytometry to Study the Germination of Bacillus cereus Endospores. Journal: Cytometry Part A. 71A, 143-153.
Authors:Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Sheehan E.M, & Wilkinson, M.G. (2007) Title: Starter strain related effects on the biochemical and sensory properties of Cheddar cheese. Journal of Dairy Research, 74, 9-17
Authors:Sheehan, J.J., Fenelon, M.A., Wilkinson, M.G. and Mc Sweeney, P.L.H. (2006) Title: Effect of cook temperature on starter and non-starter viability, cheese composition and ripening indices of a semi-hard cheese using thermophilic cultures. Journal: International Dairy Journal, available on line Dec 6th 2006. doi: 10.1016/jidairyj.2006.08.011
Authors:Hannon, J. A., Kilcawley, K. N., Wilkinson, M. G., Delahunty, C. M. and Beresford T. P. (2006) Title: Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder. Journal: Journal of Dairy Science 89, 3749-3762
Authors:Hickey. D.K., Kilcawley, K.N., Beresford, T.P. and Wilkinson, M.G. (2006) Title: Starter bacteria are the prime agents of lipolysis in Cheddar cheese. Journal: Journal of Agricultural and Food Chemistry. 54, 8229-8235.
Authors:J.A. Hannon,. Kilcawley, K.N., Wilkinson, M..G., Delahunty,C..M., and Beresford, T.P. (2006) Title: Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus. Journal: International Dairy Journal, available on line March 2006. doi: 10.1016/jidairyj.2006.03.001
Authors:Hickey, D.K., Kilcawley, K.N., Beresford, T.P. Sheehan, E.M and Wilkinson, M.G. (2006) Title: The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese. Journal: International Dairy Journal, (16), 679-690.
Authors:Sheehan A, O’ Loughlin C, O’ Cuinn G, FitzGerald R.J, and Wilkinson M.G. (2006) Title: Proteolytic enzyme activities in Cheddar cheese juice made using Lactococcal starters of differing autolytic properties. Journal: Journal of Applied Microbiology, (100) 893-901.
Authors:Kilcawley, K.N., Wilkinson, M.G. and Fox, P.F. (2006) Title: A novel two-stage process for the production of enzyme-modified cheese. Journal: Food Research International, 39, 619-627.
Authors:Sheehan A, O’ Loughlin C, O’ Cuinn G, FitzGerald R.J, and Wilkinson M.G. (2005) Title: Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by Flow cytometry: implications for intracellular enzyme accessibility. Journal: Journal of Applied Microbiology, 99. 1007-1018.
Authors:Hannon, J.A.,Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P.A and Beresford. T.P. (2005) Title: Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening . Journal: International Dairy Journal, 15, 263-273.
Authors:Wilkinson, M.G. and Kilcawley, K.N. (2005) Title: Mechanism of enzyme incorporation and release of enzymes in cheese during ripening. Journal: International Dairy Journal, 15, 817-830.
Authors:Collins, Y.F., Mc Sweeney, P.L.H and Wilkinson, M.G. (2003) Title: Lipolysis and Free Fatty Acid Catabolism in Cheese: A Review of Current Knowledge. Journal: International Dairy Journal, 13, 841-866.