PF Fox PhD DScPatrick Fox is Professor Emeritus of Food Chemistry in University College, Cork, Ireland. His research over the last 55 years has focussed on dairy chemistry and biochemistry with emphasis on milk proteins and enzymes. He is the editor or author of a large number of publications which have become highly cited.
PLH McSweeney PhD DScPaul McSweeney is Professor of Food Chemistry in University College, Cork, Ireland. The overall theme of his research is dairy biochemistry with particular reference to factors affecting cheese flavour and texture. He is the co-author or co-editor of a number of books on dairy chemistry and cheese science in addition and research papers and reviews.
T.P. Guinee, PhDTimothy P. Guinee is a Principal Research Officer in Food Chemistry and Technology at Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and adjunct professor at University College Cork. His interests include the study of the rheology and functional properties of composite high protein food matrices, and the exploitation of these properties in food manufacture and assembly/formulation, with particular emphasis on gels and cheese-based systems.
T.M. Cogan, PhDTimothy Cogan is an emeritus Senior Principal Research Officer at the Moorepark Research Centre, Teagasc, Fermoy, Ireland and emeritus professor in the Department of Food Microbiology, University College Cork. His main Research interests during his research career were starters and the microbiology of cheese and butter, particularly lactic butter.

Provides comprehensive coverage of the scientific aspects of cheese

Includes copious references to other texts and review articles

Includes 3 new chapters

Includes supplementary material: [...]

Chapter 1: Cheese: Historical AspectsChapter 2: Overview of Cheese ManufactureChapter 3: Principal Families of CheeseChapter 4: Chemistry of Milk ConstituentsChapter 5: Bacteriology of Cheese MilkChapter 6: Starter CulturesChapter 7: Enzymatic Coagulation of MilkChapter 8: Post-Coagulation Treatment of the Renneted-Milk GelChapter 9: Salting of Cheese CurdChapter 10: Cheese YieldChapter 11: Microbiology of Cheese RipeningChapter 12: Biochemistry of Cheese RipeningChapter 13: Cheese FlavourDr. Kieran Kilcawley, Teagasc, Moorepark, Co. Cork, IrelandChapter 14: Cheese: Structure, Rheology and TextureChapter 15: Factors That Affect Cheese QualityChapter 16: Fresh Cheese Products: Principals of Manufacture and Overview of Different VarietiesChapter 17: Processed Cheese and Substitute/Imitation Cheese ProductsChapter 18: Ingredient Cheese and Ingredients Derived from CheeseChapter 19: Pathogens and Foodborne Illness in CheeseChapter 20: Nutritional Aspects of CheeseY.C. O¿Callaghan, T.P. O¿Connor and N.M. O¿BrienChapter 21: Current legislation on cheeseMichael Hickey, Michael Hickey Associates, Derryreigh, Charlevieel, C. Cork, Ireland.Chapter 22: Whey and Whey Products