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Dr. Martin Wilkinson

Research Interests

Food Biotechnology, Flow Cytometry,Cell Autolysis, Flavours and Enzymes, Lipolysis and Proteolysis in dairy flavours.

Professional Activities

Committee

  • 2004 Scientific Committee for forthcoming IDF Cheese Ripening Symposium,
  • 2002 IDF Action Team,
  • 1999 Group B 12 of International Dairy Federation (IDF),
  • 1899 Forbairt and Enterprise Ireland,

Employment

  • 2000 University of Limerick - Lecturer
  • 1997 Teagasc - Head of Cheese Research Department
  • 1995 Teagasc - Senior Research Officer
  • 1993 Waterford Foods plc - Product Development Manager
  • 1986 Teagasc - Research Officer

Publications

Book Chapter

2009

Achievements of research in the field of milk-cheese products.
Doolan, I.A ; Wilkinson, M.G
Animal Production and animal science worldwide : WAAP book of the year 2007

2004

Lipolysis and metabolism of fatty acids in cheese
Collins, YF; Mc Sweeney, PLH; Wilkinson, MG
Cheese: Chemistry Physics and Microbiology Volume 1

2002

Enzyme-modified cheese
Wilkinson, MG; Kilcawley, KN
Encyclopaedia of Dairy Sciences

1993

Acceleration of Cheese Ripening
Wilkinson, MG
Cheese: Chemistry, Physics and Microbiology

Other Publication

2010

The potential of flow cytometry in the study of Bacillus cereus
Cronin, UP; Wilkinson, MG
Journal Of Applied Microbiology DOI: 10.1111/j.1365-2672.2009.04370.x

2003

Getting rid of the rennet
Wilkinson M.G.

2003

Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
Collins, YF; McSweeney, PLH; Wilkinson, MG
International Dairy Journal DOI: 10.1016/S0958-6946(03)00109-2

2000

Enzyme Modified Cheese Flavour Ingredients
Wilkinson, MG; Kilcawley, KN

1989

Production of a dairy-based fermented sausage
O'Keeffe, AM; Wilkinson, MG

Peer Reviewed Journal

2013

The impact of reduced sodium chloride content on Cheddar cheese quality
Rulikowska, A,Kilcawley, KN,Doolan, IA,Alonso-Gomez, M,Nongonierma, AB,Hannon, JA,Wilkinson, MG
International Dairy Journal DOI: 10.1016/j.idairyj.2012.08.007

2012

Sodium and ready meals: a survey of Irish consumer awareness
Mitchell, M,Brunton, NP,Wilkinson, MG
International Journal Of Consumer Studies DOI: 10.1111/j.1470-6431.2011.00997.x

2012

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening
Kilcawley, KN,Nongonierma, AB,Hannon, JA,Doolan, IA,Wilkinson, MG
International Dairy Journal DOI: 10.1016/j.idairyj.2012.03.015

2011
2009

OPTIMIZATION OF THE SENSORY ACCEPTABILITY OF A REDUCED SALT MODEL READY MEAL
Mitchell, M; Brunton, N; Wilkinson, M
Journal Of Sensory Studies DOI: 10.1111/j.1745-459X.2008.00199.x

2009

The potential of flow cytometry in the study of Bacillus cereus.
Cronin, U; Wilkinson, MG
J. Appl. Micro.

2007

Starter strain related effects on the biochemical and sensory properties of Cheddar cheese
Hickey, DK; Kilcawley, KN; Beresford, TP; Sheehan, EM; Wilkinson, MG
Journal Of Dairy Research DOI: 10.1017/S0022029906002032

2007

Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks
Hickey, DK; Kilcawley, KN; Beresford, TP; Wilkinson, MG
Journal Of Dairy Science

2007

Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.
Hannon, JA; Kilcawley, KN; Wilkinson, MG; Delahunty, CM; Beresford, TP
International Dairy Journal DOI: 10.1016/j.idairyj.2006.03.001

2007

The use of viable and heat-shocked Lactobacillus helveticus DPC 4571 in enzyme-modified cheese production
Lee, BH; Kilcawley, KN; Hannon, JA; Park, SY; Wilkinson, MG; Beresford, TP
Food Biotechnology DOI: 10.1080/08905430701410530

2006

Starter bacteria are the prime agents of lipolysis in cheddar cheese
Hickey, DK; Kilcawley, KN; Beresford, TP; Wilkinson, MG
Journal Of Agricultural And Food Chemistry DOI: 10.1021/jf060819h

2006

Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder
Hannon, JA; Kilcawley, KN; Wilkinson, MG; Delahunty, CM; Beresford, TP
Journal Of Dairy Science

2006

A novel two-stage process for the production of enzyme-modified cheese
Kilcawley, KN; Wilkinson, MG; Fox, PF
Food Research International DOI: 10.1016/j.foodres.2005.12.006

2006

The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese
Hickey, DK; Kilcawley, KN; Beresford, TP; Sheehan, EM; Wilkinson, MG
International Dairy Journal DOI: 10.1016/j.idairyl.2005.10.017

2005

Mechanism of enzyme incorporation and release of enzymes in cheese during ripening
Wilkinson, MG; Kilcawley, KN
International Dairy Journal

2004

Lipolysis and catabolism of fatty acids in cheese
Collins Y.F., McSweeney P.L.H., Wilkinson M.G.
Cheese: Chemistry, Physics And Microbiology DOI: 10.1016/S1874-558X(04)80075-7

2003
2003

Lipolysis and Free Fatty Acid Catabolism in Cheese: A Review of Current Knowledge.
Collins, YF; Mc Sweeney, PLH; Wilkinson, MG
International Dairy Journal

2003

Use of autolytic starter systems to accelerate the ripening of Cheddar cheese
Hannon, JA; Wilkinson, MG; Delahunty, CM; Wallace, JM; Morrissey, PA; Beresford, TP
International Dairy Journal DOI: 10.1016/S0958-6946(02)00178-4

2003

The use of autolytic starter systems to accelerate the ripening of Cheddar cheese
Hannon, JA; Beresford, TP; Wilkinson, M; Delahunty, CM; Morrissey, PA
International Dairy Journal

2002

Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses
Ben Lawlor, J; Delahunty, CM; Wilkinson, MG; Sheehan, J
International Dairy Journal

2002

Influence of addition of plasmin or mastitic milk to cheesemilk on quality of smear-ripened cheese
O'Farrell, IP; Sheehan, JJ; Wilkinson, MG; Harrington, D; Kelly, AL
Lait DOI: 10.1051/lait:2002012

2002

Autolysis of starter bacteria and lipolysis in cheddar cheese
Collins, YF; McSweeney, PLH; Wilkinson, MG
Australian Journal Of Dairy Technology

2002

Properties of commercial microbial proteinase preparations
Kilcawley, KN; Wilkinson, MG; Fox, PF
Food Biotechnology DOI: 10.1081/FBT-120004200

2002

The use of autolytic starter systems to accelerate the ripening of Cheddar cheese
Hannon, JA; Beresford, TP; Wilkinson, M; Delahunty, CM; Morrissey, PA
International Dairy Journal: Farm And Food Research

2002

Influence of milk Plasmin activity and somatic cell count on the ripening of St-Paulin-type cheese
O'Farrell, IP; Sheehan, JJ; Wilkinson, MG; Harrington, D; Kelly, AL
Le Lait

2001

Some properties of commercial proteinase, peptidase and lipase preparations.
Kilcawley, KN; Wilkinson, MG; Fox PF
Irish Journal Of Agriculture And Food Research

2001

A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese
Kilcawley, KN; Wilkinson, MG; Fox PF
Journal Of Dairy Science

2001

Effect of cooking temperature on the ripening of novel hybrid cheeses manufactured using Lactobacillus helveticus and Streptococcus thermophilus.
Fenelon, MA; Sheehan, JJ; Mc Sweeney, PLH; Wilkinson, MG
Irish Journal Of Agriculture And Food Research

2000

A survey of the compositional and proteolytic indices of commercial enzyme-modified Cheddar cheese
Kilcawley, KN; Wilkinson, MG; Fox PF
International Dairy Journal

2000

The effect of total protein, casein:whey protein ratio and fat contenton the rheological and synergetic properties of yogurts.
Fenelon, MA; Guinee, TP; Kelly, PM; O'Kennedy, BT; Wilkinson, MG
Irish Journal Of Agriculture And Food Research

2000
2000

Sensory and compositional relationships between commercial Cheddar-flavored Enzyme- modified cheeses and natural Cheddar
Hulin-Bertaud, S; Kilcawley, KN; Wilkinson, MG; Delahunty, CM
Journal Of Food Science

2000

Effect of milk plasmin activity on the ripening of St. Paulin-type cheese.
O'Farrell, I; Sheehan, JJ; Wilkinson, MG; Kelly, AL
Irish Journal Of Agriculture And Food Research

1999

A study of the ripening characteristics of Saint-Paulin cheese.
O'Farrell, I; Sheehan, JJ; Wilkinson, MG; Kelly, AL
Irish Journal Of Agriculture And Food Research

1999

Development of novel cheese varieties capable of being manufactured on Cheddar-type equipment.
O'Neill, JP; Wilkinson, MG; McSweeney, PLH
Irish Journal Of Agriculture And Food Research

1998

Enzyme modified cheese
Kilcawley, KN; Wilkinson, MG; Fox PF
International Dairy Journal

1998

Cheese Research at the Dairy Products Research Centre, Moorepark, Ireland
Wilkinson, MG; Guinee, TP
The Australian Journal Of Dairy Technology

1998

Factors affecting lysis of starter bacteria in Cheddar and Cheshire cheeses.
Wilkinson, MG; O'Keeffe, AM; Fox, PF
Irish Journal Of Food Science And Technology

1998

Production of a dairy-based fermented meat product.
Wilkinson, MG; O'Keeffe, AM
Irish Journal Of Food Science And Technology

1998

Compositional and proteolytic indices in a range of enzyme modified cheeses.
Kilcawley, KN; Wilkinson, MG; Fox PF
Irish Journal Of Agriculture And Food Research

1997

Studies on the ripening of a St-Paulin type Cheese.
Aubert, D; Sheehan, JJ; Wilkinson, MG
Irish Journal Of Agriculture And Food Research

1996

An investigation of the Autolytic properties of three lactococcal strains during cheese ripening
O'Donovan, CM; Wilkinson, MG; Guinee, TP; Fox, PF
International Dairy Journal

1996

A market survey of commercial Cheddar cheeses of varying fat contents from Ireland and the U.K.
Fenelon, M; Guinee, TP; Wilkinson, M; Mulholland, EO; Foley, J
Irish Journal Of Agriculture And Food Research

1994

Autolysis and Proteolysis in different strains of starter bacteria during Cheddar cheese ripening
Wilkinson, MG; Guinee, TP; O'Callaghan, DM; Fox, PF
J. Dairy Research

1993

Purification and characterization of an amino tripeptidase from cytoplasm of Lactococcus lactis subsp. cremoris AM2
Bacon, CL; Wilkinson, MG; Jennings, PV; Ni Fhaolain, I; O'Cuinn, G
International Dairy Journal

1992

Effect of some commercial enzymes on proteolysis and ripening in Cheddar cheese.
Wilkinson, MG; Guinee, TP; O'Callaghan, DM; Fox, PF
Le Lait

1992

Rennet coagulation and coagulants in cheese manufacture
Guinee, TP; Wilkinson, MG
Journal Of Society Of Dairy Technology

1991

The intracellular degradation of tripeptides in the starter culture Lactococcus lactis subsp. cremoris AM2.
Bacon, CL; Ni Fhaolain, I; Jennings, P; Wilkinson, MG; O'Cuinn, G
Irish Journal Of Food Science And Technology

1990

Hydrolysis of tripeptides derived from casein breakdown by extracts derived from the starter organism Lactococcus lactis subsp. cremoris AM2.
Bacon, CL; Wilkinson, MG; Ni Fhaolain, I; Jennings, P; O'Cuinn, G
Irish Journal Of Food Science And Technology

1990

Lysis of bitter and non-bitter starter bacteria in Cheddar cheese.
Wilkinson, MG; Guinee, TP; Fox, PF
Irish Journal Of Food Science And Technology