Dairy Science and Food Technology

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Michael Mullan has produced some 60 publications ranging from book chapters, E-books, work on cheese starter cultures, process modeling, antimicrobial systems in milk, to the functional properties of Mozzarella cheese. In addition he has authored numerous commercial, product and process reports.

PUBLICATIONS
• Aprea, G., Mullan, W.M.A., Mullan, A., Murru, N., Tozzi, M., Cortesi., M.L. (2005). Isolation of polyphosphate-accumulating lactic acid bacteria from natural whey starters. Milchwissenshaft 60: 256-258.
• Aprea, G., Fusco G., Buonanno M., Murru N., Mullan M., Fitzgerald G., Galiero G. & Guarino A. (2011). Identification of a new lytic bacteriophage against Lactococcus lactis from natural whey starter cultures used in the production of the Italian buffalo Mozzarella cheese. IV International Conference on Environmental, Industrial and Applied Microbiology  (BioMicroWorld 2011), September 14-19, Torremolinos, Spain.
• Aprea, G., Mullan, W.M.A., Murru, N., Tozzi, M. and  Cortesi, M. L. (2015). Multiplex PCR to detect bacteriophages from natural whey cultures of buffalo milk and characterisation of two phages active against Lactococcus lactis, ɸApr-1 and ɸApr-2. Accepted for publication in Veterinaria Italiana.
 • Bille, P.G., Mullan, W.M.A. and Espie, W.E. (1985). Observations on the effectiveness of agar media for the enumeration of leuconstocs from cheese and starter cultures. Irish Journal of Food Science and Technology, 9:78.
• Bille, P.G., Espie, W.E. and Mullan, W.M.A. (1992). Evaluation of media for the isolation of leuconstocs from fermented products. Milchwissenschaft, 47:637-640. This can be downloaded from <www.researchgate.net>.
• Bjorck, L. and Mullan, W.M.A. (1993). Lactoperoxidase. In 'Determination of indigenous antimicrobial proteins of milk'. p29-31, Bulletin of the International Dairy Federation No. 284/1993, Brussels (Belgium).
• Casserly, F.M., Mullan, W.M.A. and Weatherup, S.T.C. (1994). The use of statistical methods to optimise yield in Cheddar cheese plants. In 'Cheese yield and factors affecting its control - Proceedings of IDF Seminar held in Cork, Ireland', p367-374. International Dairy Federation, Brussels (Belgium).
• Doherty, S., Mullan, W.M.A. and Tracey, C. (2001). Factors that influence food store patronage. 31st Annual Food Science and Technology Research Conference, University College Cork.
• Espie, W.E. and Mullan, W.M.A. (1987). Microbiological aspects of the quality of goat milk in Northern Ireland. Milchwissenschaft, 42:762-764.
• Espie, W.E. and Mullan, W.M.A. (1990). Compositional aspects of goat milk in Northern Ireland. Milchwissenschaft, 45:361-362.
• Ekstrand, B., Mullan, W.M.A. and Waterhouse, A. (1985). Inhibition of the antibacterial lactoperoxidase - thiocyanate - hydrogen peroxide system by heat-treated milk. Journal of Food Protection, 48:494-498.
• Haverbeck, J., Mullan, W.M.A. and Walker, A.L. (1983). Sensitivity of the Interest, Oxoid test. Delvotest P and disc assay to antibiotics. Journal of the Society of Dairy Technology, 36:36-40.
• Johnston, D.E., Murphy, R.J., Gilmour, A., McGuiggan, J.T.M., Rowe, M.T. and Mullan, W.M.A. (1987). Manufacture of Cheddar cheese from thermised, cold-stored milk. Milchwissenschaft, 42:226-231.
• Johnston, D.E., Murphy, R.J., Gilmour, A., McGuiggan, J.T.M. and Mullan, W.M.A. (1988). Maturation and quality of Cheddar cheese from thermized cold stored milk. Milchwissenschaft, 43:211-215.
• Kahil, T., Mullan, W.M.A. and Strugnell, C. (1984). Some observations on methods used to heat classify skim milk powders. Irish Journal of Food Science and Technology, 8:148.
• Loan, B.K. and Mullan, W.M.A. (1984). Effects of producing Cheddar cheese using direct vat inoculation with lyophilised cultures on cheese yield and quality. Irish Journal of Food Science and Technology, 8:156.
• McAfee, T.A., Mullan, W.M.A. and Rowe, M.T. (1991). Carbonation of milk for cheesemaking. Irish Journal of Food Science and Technology, 15:66-67.
• McCarney, T.A., Mullan, W.M.A. and Rowe, M.T. (1994). The effect of carbonation of milk on the yield and quality of Cheddar cheese. In 'Cheese yield and factors affecting its control - Proceedings of IDF Seminar held in Cork, Ireland', p302-308. International Dairy Federation, Brussels (Belgium).
• McCarney, T.A., Mullan, W.M.A. and Rowe, M.T. (1995). Effect of carbonation of milk on Cheddar cheese yield and quality. Milchwissenschaft, 50:670-674.
• Mullan, W.M.A. (1979). Lactic streptococcal bacteriophage enumeration. Dairy Industries, 44 (7):1-15.
• Mullan, W.M.A. (1979). A modified agar overlay method for the enumeration of bacteriophages for Str. cremoris strains AM1 and AM2. Irish Journal of Food Science and Technology, 3:60.
• Mullan, W.M.A. (1985). Observations on the role of phage lysin in the life cycle of phage ØC2(W) for Streptococcus lactis C2 and some properties of lysin-insensitive streptococci. Milchwissenschaft, 40:216-220.
• Mullan, W.M.A. (1985). Technological significance of the indigenous antimicrobial systems of bovine milk. Proceedings of symposium on Natural antimicrobial systems. University of Bath, England, 10-13 September 1985. Part 2, pp82. International Dairy Federation, Brussels.
• Mullan, W.M.A. (1986). Bacteriophage induced starter problems. Dairy Industries International, 51 (11):40-43.
• Mullan, W.M.A. (2000). Causes and control of early gas production in Cheddar cheese. International Journal of Dairy Technology. 53, 63-68.
• Mullan,W.M.A. (2012). Thermal processing of acid fruit and vegetable products. Significant microorganisms, recommended processing time / temperatures, and public health significance of spoilage.  Ebook available from: <http://www.dairyscience.info/index.php/thermal-processing.html>.
• Mullan, W.M.A. (2014). Starter Cultures: Importance of Selected Genera. In: Batt,C.A., Tortorello, M.L. (Eds.). Encyclopedia of Food Microbiology, vol 3. Elsevier Ltd, Academic Press, pp. 515–521. The chapter can be downloaded from Elsevier Ltd.
• Mullan, W. M. A. and McDowell, D. (2003) Modified Atmosphere Packaging. In 'Food Packaging Technology’. Edited by R. Coles, D. McDowell and M.Kirwan. Sheffield Academic Press. Sheffield.
• Mullan, W. M. A. and McDowell, D. (2011) Modified Atmosphere Packaging. In 'Food and Beverage Packaging Technology’. 2nd Edition. Edited by R. Coles and M. Kirwan. Wiley-Blackwell. Oxford. 
• Mullan, W.M.A., Daly, C. and Fox, P.F. (1979). Significance of temperature sensitive lactic streptococcal bacteriophages in phage classification and control. Irish Journal of Food Science and Technology, 3:59.
• Mullan, W.M.A. and Walker, A.L. (1979). An agar medium and a simple streaking technique for the differentiation of the lactic streptococci. Dairy Industries, 44 (6):13, 17.
• Mullan, W.M.A. and Crawford, R.J.M. (1981). Isolation, purification and some properties of ØC2(w) lysin, a bacteriolytic enzyme produced by phage infected cells of Str. lactis C2. Irish Journal of Food Science and Technology, 5 (1):74.
• Mullan, W.M.A. and Crawford, R.J.M. (1982). Inhibition of acid production in paired and multi-strain cultures of Group N streptococci with a lysin producing phage-host system.. 21 International Dairy Congress. Moscow, USSR. Vol. 1, Book 2, p 349-350.
• Mullan, W.M.A. and Crawford, R.J.M. (1982). ØC2(w) lysin, a bacteriolytic enzyme produced by phage infected cells of Str. lactis C2. 21 International Dairy Congress. Moscow, USSR. Vol. 1, Book 2, p 350-351.
• Mullan, W.M.A., Barnes, E.D. and Espie, W.E. (1983). Studies on gas production in Cheddar cheese. Irish Journal of Food Science and Technology, 8: 85.
• Mullan, W.M.A., Daly, C. and Fox, P.F. (1981). Effect of cheesemaking temperatures on the interactions of lactic streptococci and their phages. Journal of Dairy Research, 48:465-471.
• Mullan, W.M.A., Waterhouse, A., Davies, G. and Wade, V.N. (1981). The production and storage stability of lactoperoxidase containing feeding materials for calf rearing experiments. Dairy Industries, 45 (l2):15, 18.
• Mullan, W.M.A., Waterhouse, A., Davies, G. and Wade, V.N. (1982). Production storage stability, and evaluation of lactoperoxidase containing feeding materials for calf rearing experiments. 21st International Dairy Congress, Moscow, USSR, Vol 1, Book 2, pp510.
• Mullan, W.M.A., Waterhouse, A. and McDowell, M. (1982). Activation of the lactoperoxidase (LP) system in calf milk replacers. Irish Journal of Food Science and Technology, 6:199.
• Mullan, W.M.A. and Crawford, R.J.M. (1982). Inhibition of acid production in paired and multi-strain phage-unrelated cultures of Group N streptococci with a lysin producing phage-host system. 21st International Dairy Congress Moscow, USSR, Vo1 1. Book 2, pp349-350.
• Mullan, W.M.A., Barnes, E.D. and Espie, W.E. (1983). Studies on gas production in Cheddar cheese. Irish Journal of Food Science and Technology, 8:85.
• Mullan, W.M.A. and Crawford, R.J.M. (1985). Lysin production by ØC2(W), a prolate phage for Streptococcus lactis C2. Journal of Dairy Research, 52:113-121.
• Mullan, W.M.A. and Crawford, R.J.M. (1985). Partial purification and some properties of ØC2(W) lysin, a lytic enzyme produced by phage-infected cells of Streptococcus lactis C2. Journal of Dairy Research, 52:123-128.
• Mullan, W.M.A. and Crawford, R.J.M. (1985). Factors affecting the lysis of Group N streptococci by phage lysin. Milchwissenschaft, 40:342-345.
• Mullan, W.M.A. and Crawford, R.J.M. (1985). Limitations of using multi-strain cultures in plaque assays of lactic streptococcal bacteriophages. Milchwissenschaft, 40:407-408.
• Mullan, W.M.A. and Walker, A.L. (1979) An agar medium and a simple streaking technique for the differentiation of the lactic streptococci. Dairy Industries, 44:(6) 13,17.
• Mullan,W.M.A., Waterhouse, A., Davies, G. and Wade, V.N. (1981) The production and storage stability of lactoperoxidase containing feeding materials for calf rearing experiments. Dairy Industries, 45:(12) 15,18.
• Mullan,W.M.A., Waterhouse, A., Davies, G. and Wade, V.N. (1982) Production, storage stability and evaluation of lactoperoxidase containing feeding materials for calf rearing experiments. 21st International Dairy Congress Moscow, USSR, Vo1 1. Book 2, pp 510.
• Savage, A.A. and Mullan, W.M.A. (1996). Quality perceptions and expectations of Mozzarella cheese producers and pizza manufacturers. Milchwissenschaft, 51:677-697.
• Savage, A.A. and Mullan, W.M.A. (1997). Effect of coagulant type on the functionality of Mozzarella cheese during refrigerated storage. Irish Journal of Agriculture and Food Research 36: 262-264.
• Savage, A.A. and Mullan, W.M.A. (1999). Evaluation of helical viscometry for assessing the functionality of molten Mozzarella cheese. Irish Journal of Agriculture and Food Research 38: 161.
• Savage, A.A. and Mullan, W.M.A. (2000). Evaluation of helical viscometry for assessing the functional properties of Mozzarella cheese. International Journal of Dairy Technology. 53, 57-62.
• Waterhouse, A., Arnott, D. P., Hughes, J., Laund, R. and Mullan, W.M.A. (1983). The lactoperoxidase system. Report of field extension study 1982/83. The West of Scotland Agricultural College, Auchincruive, Ayr, Scotland.
• Waterhouse, A., Hughes, J., Mullan, W., and Hynd, J. (1983). Activation of the lactoperoxidase system in calf milk replacers containing lactoperoxidase.  Animal Production.  36, 546-546.
• Walker, A.L., Mullan, W.M.A. and Muir, M.E. (1981). A survey of bulk starter production in the cheese industry. Journal of the Society of Dairy Technology, 34:78-84.
• Waterhouse, A. and Mullan, W.M.A. (1980). Addition of an active lactoperoxidase system to a milk substitute diet for calves. Irish Journal of Food Science and Technology, 4:69.
• Waterhouse, A. and Mullan, W.M.A. (1980). Re-inclusion of an active lactoperoxidase system in a milk-substitute diet for calves. Animal Production, 30:458.
• Waterhouse, A., Mullan, W.M.A. and Extrand, B. (1982). The effects of giving milk replacers containing a lactoperoxidase system on calf performance and health. Animal Production, 34: 378.
• Waterhouse A. and Mullan, W.M.A. (1983). Activation of the lactoperoxidase system in calf milk replacers containing lactoperoxidase. Animal Production, 36: 546.
• Waterhouse A, and Mullan, W.M.A. (1985). The lactoperoxidase system in milk replacers for calves. Proceedings of symposium on Natural Antimicrobial Systems. University of Bath, England 10-13 September 1985. Part 2, pp85. International Dairy Federation, Brussels.
• Weatherup, W., Mullan, W.M.A. and Kormos, J. (1985). Effect of refrigerated storage of milk on the quality and yield of Cheddar cheese. Further observations. Irish Journal of Food Science and Technology, 9:73.
• Weatherup, W., Mullan, W.M.A. and Kormos, J. (1988). Effect of storing milk at 3°C and 7°C on the quality and yield of Cheddar cheese. Dairy Industries International, 53 (12):16, 17, 25.
• Weatherup, W. and Mullan, W.M.A. (1994). Effects of the low temperature storage of milk on the quality and yield of cheese. In 'Cheese yield and factors affecting its control - Proceedings of IDF Seminar held in Cork, Ireland' pp85-94. International Dairy Federation, Brussels (Belgium).
• Zameni, E., Mullan, W.M.A. and Espie, W.E. (1985). Lactic streptococcal bacteriophage enumeration. Observations on the influence of host cell concentration on plaque formation. Irish Journal of Food Science and Technology, 9:79.

SELECTED INTERNATIONAL DAIRY FEDERATION PUBLICATIONS PRODUCED BY IDF
GROUP F19

• Code of practice for preservation of raw milk by lactoperoxidase system. International Dairy Federation. Brussels (Belgium). FIL/IDF No. 234/1988.
• Significance of the indigenous antimicrobial agents of milk to the dairy industry. Bulletin of the International Dairy Federation. 264/1991, Brussels (Belgium).

INVITED PAPERS GIVEN AT CONFERENCES

• Mullan, W.M.A., Crawford, R.J.M. and Parry, J.E. (1981). Group N streptococcal phage lysins isolation, characterisation and potential for phage resistant mutant selection. Paper presented at the International Circle of Dairy Research Leader's meeting: Genetic Modification of Starter Cultures at the National Institute for Research in Dairying Reading, 1 3 April 1981.
• Mullan, W.M.A. (1982). Studies on the activation of the LP system in milk replacers. Paper presented at a workshop on 'The lactoperoxidase system in calf feeding'. Swedish University of Agriculture, Upsalla, Sweden, September 1982.
• Mullan, W.M.A. (1982). Studies of the possibilities for lactoperoxidase activity in vivo in calves, endogenous or activated. Paper presented at a workshop on 'The Lactoperoxidase system in calf feeding'. Swedish University of Agriculture. Upsalla, Sweden, September 1982.
• Mullan, W.M.A. (1982). Studies on how to activate the LP system in milk replacers and studies of the LP activity in vivo in calves. Paper presented at Workshop on the lactoperoxidase system at Instituut Voor Veevoedingsonderzoek, Hoorn, Netherlands, September 1982.
• Mullan, W.M.A. (1985). Practical problems of starter use in cheese manufacture. Paper presented at Marschall International Dairy Symposium, London, November 1985.
• Mullan, W.M.A. (1986). Technological significance of the antimicrobial proteins of bovine milk.. Paper presented at "Workshop on antimicrobial systems", Moorepark Research Centre, Fermoy, Ireland, April 1986.
• Mullan, W.M.A. (1988). Significance of the antimicrobial proteins in milk to the dairy industry. Paper presented at International Dairy Federation "Cheese Week", Rennes, France, May 1988.
• Weatherup, W. and Mullan, W.M.A. (1990). Influence of raw materials and process control on cheese quality. Paper presented at Marschall International Dairy Symposium, London, November 1990.
• Mullan, W.M.A. (1993). Lactoperoxidase and other milk-derived systems. Paper presented at Unilever Research Colworth Laboratory, Sharnbrook Bedford England, 27-28 May 1993.
Mullan, Michael (2012). Bacteriophage and food fermentations. Phage assay and enumeration. In: L Laboratori Nazionali di Riferimento per Listeria monocytogenes e Camplpylobacter. Seminario. 10-12 December, 2012, Teramo, Italy. This can be downloaded from <www.researchgate.net>.

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