Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland. Prof Paul Cotter is a Senior Principal Research Officer and Head of Food Biosciences at Teagasc Food Research Centre at Teagasc, Moorepark, Fermoy, Ireland. He is also the CTO/co-founder of SeqBiome, a microbiome sequencing and bioinformatics service provider. Prof Cotter is a molecular microbiologist, with a particular focus on the microbiology of foods (especially fermented foods), the food chain and of humans, as well as probiotics, postbiotics and bacteriocins. This research has been funded through Irish funding agencies, the European Union and a wide range of industry collaborations. Prof Cotter is the author of >400 peer-reviewed in highly impacting journals such as Cell, Nature, Nature Foods, Nature Aging, Nature Medicine, Nature Reviews Microbiology, Nature Reviews Gastroenterology & Hepatology, was included in the Clarivate list of highly cited researchers for 2018-2023, received an honorary doctorate from the University of Antwerp in 2024 and is the Field Chief Editor of Frontiers in Microbiology.Dr. Everett is a Principal Investigator at the Riddet Institute and an adjunct Professor at Massey University in New Zealand. He is originally from Australia and completed his PhD in Food Science at the University of Wisconsin, Madison. His academic career includes a post-doctoral fellowship at the University of Guelph, Canada, and a food science faculty member at the Victoria College of Agriculture and Horticulture at the University of Melbourne in Australia and the University of Otago in New Zealand. More recently he was the holder of the Leprino Foods Endowed Professorship at California State University–San Luis Obispo where he also directed the Dairy Innovation Institute research center. He has worked on dairy industry projects at a federal government research center in Australia (CSIRO) to help develop a technology to manufacture hard cheese from ultrafiltered milk, and at a dairy industry-funded company as a science liaison manager to bring together publicly-funded researchers with the dairy industry to solve technical problems. His current research is on the impact of dairy food structure on digestibility and in vitro nutritional bioaccessibility.Dr. Rani Govindasamy-Lucey is a Distinguished Scientist in the Center for Dairy Research (CDR), University of Wisconsin-Madison, USA. She graduated with a BS degree in Biochemistry (Hons) in 1989 and a PhD in Biochemistry in 1996 from the National University of Singapore. She worked from 1995-1999 as a food scientist at the Crop and Food Research Institute (New Zealand) and then later as a post-doctoral fellow with Massey University and jointly with the New Zealand Dairy Research Institute. She joined the CDR in 1999 where she has worked for the past 25 years as a scientist. She leads the research group within the CDR, as well as the sensory and analytical programs. She also oversees industry research projects and has mentored numerous graduate students. She was chair of the organizing committee for the 2012 IDF Cheese Ripening and Technology conference held in Madison, she was given the College of Agriculture and Life Sciences (CALS) research award in 2017 and the 2024 International Dairy Foods Association (IDFA) research award in dairy foods processing by the American Dairy Science Association (ADSA). She is also currently a director of ADSA. She has published extensively on topics like cheese yield, the use of membrane filtration for cheesemaking and the functionality and textural properties of cheese. She is currently working on cheese snacks and extending the shelf-life of various types of cheeses. She also enjoys working with the many companies that come to CDR for assistance and she coordinates the advanced cheesemaking short courses at the CDR.

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• Volume 1: GENERAL ASPECTSSection 1. Introduction1 Cheese: An overview2 Milk for cheesemaking Section 2. Coagulation of milk3 Rennets: applied aspects4-new authors Chymosin and other acid proteinases5 Rennet-induced coagulation of milk6 Syneresis of the rennet coagulum7 Formation and structure of acid milk gels Section 3. Starters & Manufacture8 Starter Cultures: general aspects9 Genetics of lactic acid bacteria10 Bacteriophage11-new authors Secondary and adjunct starters12 Other components of the cheese microbiota13-new authors Salt in cheese: physical, chemical and biological aspects. Water activity Section 4. Cheese Ripening14 Cheese ripening: introduction and overview15 Microbiological changes during ripening16 Biochemistry of cheese ripening.1. Metabolism of residual lactose and of lactate and citrate17 Biochemistry of cheese ripening.2. Lipolysis and metabolism of fatty acids18-new authors Biochemistry of cheese ripening.3. Proteolysis19-new authors Biochemistry of cheese ripening.4. Amino acid catabolism20 Cheese flavour: Sensory and instrumental analysis21 Acceleration and modification of cheese ripening22 Structure and texture of cheese Section 5. Public Health Aspects23 Growth and survival of microbial pathogens in cheese24 Mycotoxins in cheese25-new authors Nutritional aspects of cheese26-new chap Cheese structure and digestibility Volume 2: CHEESE TECHNOLOGY AND MAJOR CHEESE GROUPSSection 1. Cheese Technology27-new authors Factors affecting cheese quality28 General aspects of cheese technology29-new authors Application of membrane separation technology to cheese production30-new authors Low-fat and low sodium cheese31-new authors Cheese as a food ingredient (inc EMC)32 Legislation33 Diversity of cheese varieties: an overview34 Extra-hard varieties35-new authors Cheddar and related dry-salted cheese varieties36 Gouda and related cheeses37 Cheese with propionic acid fermentation38 Surface mould-ripened cheeses39 Blue cheese40 Bacterial surface-ripened cheeses41-new authors Varieties ripened under brine42 Pasta-filata cheeses43 Cheeses from ewes’ and goats’ milk44 Cheeses from buffalo milk45 Quarg46-new chap Acid-curd and acid/heat coagulated cheeses47 Scandinavian whey cheeses48-new authors Processed cheese products

Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland. Prof Paul Cotter is a Senior Principal Research Officer and Head of Food Biosciences at Teagasc Food Research Centre at Teagasc, Moorepark, Fermoy, Ireland. He is also the CTO/co-founder of SeqBiome, a microbiome sequencing and bioinformatics service provider. Prof Cotter is a molecular microbiologist, with a particular focus on the microbiology of foods (especially fermented foods), the food chain and of humans, as well as probiotics, postbiotics and bacteriocins. This research has been funded through Irish funding agencies, the European Union and a wide range of industry collaborations. Prof Cotter is the author of >400 peer-reviewed in highly impacting journals such as Cell, Nature, Nature Foods, Nature Aging, Nature Medicine, Nature Reviews Microbiology, Nature Reviews Gastroenterology & Hepatology, was included in the Clarivate list of highly cited researchers for 2018-2023, received an honorary doctorate from the University of Antwerp in 2024 and is the Field Chief Editor of Frontiers in Microbiology.Dr. Everett is a Principal Investigator at the Riddet Institute and an adjunct Professor at Massey University in New Zealand. He is originally from Australia and completed his PhD in Food Science at the University of Wisconsin, Madison. His academic career includes a post-doctoral fellowship at the University of Guelph, Canada, and a food science faculty member at the Victoria College of Agriculture and Horticulture at the University of Melbourne in Australia and the University of Otago in New Zealand. More recently he was the holder of the Leprino Foods Endowed Professorship at California State University–San Luis Obispo where he also directed the Dairy Innovation Institute research center. He has worked on dairy industry projects at a federal government research center in Australia (CSIRO) to help develop a technology to manufacture hard cheese from ultrafiltered milk, and at a dairy industry-funded company as a science liaison manager to bring together publicly-funded researchers with the dairy industry to solve technical problems. His current research is on the impact of dairy food structure on digestibility and in vitro nutritional bioaccessibility.Dr. Rani Govindasamy-Lucey is a Distinguished Scientist in the Center for Dairy Research (CDR), University of Wisconsin-Madison, USA. She graduated with a BS degree in Biochemistry (Hons) in 1989 and a PhD in Biochemistry in 1996 from the National University of Singapore. She worked from 1995-1999 as a food scientist at the Crop and Food Research Institute (New Zealand) and then later as a post-doctoral fellow with Massey University and jointly with the New Zealand Dairy Research Institute. She joined the CDR in 1999 where she has worked for the past 25 years as a scientist. She leads the research group within the CDR, as well as the sensory and analytical programs. She also oversees industry research projects and has mentored numerous graduate students. She was chair of the organizing committee for the 2012 IDF Cheese Ripening and Technology conference held in Madison, she was given the College of Agriculture and Life Sciences (CALS) research award in 2017 and the 2024 International Dairy Foods Association (IDFA) research award in dairy foods processing by the American Dairy Science Association (ADSA). She is also currently a director of ADSA. She has published extensively on topics like cheese yield, the use of membrane filtration for cheesemaking and the functionality and textural properties of cheese. She is currently working on cheese snacks and extending the shelf-life of various types of cheeses. She also enjoys working with the many companies that come to CDR for assistance and she coordinates the advanced cheesemaking short courses at the CDR.

Select Guide Rating

• Volume 1: GENERAL ASPECTSSection 1. Introduction1 Cheese: An overview2 Milk for cheesemaking Section 2. Coagulation of milk3 Rennets: applied aspects4-new authors Chymosin and other acid proteinases5 Rennet-induced coagulation of milk6 Syneresis of the rennet coagulum7 Formation and structure of acid milk gels Section 3. Starters & Manufacture8 Starter Cultures: general aspects9 Genetics of lactic acid bacteria10 Bacteriophage11-new authors Secondary and adjunct starters12 Other components of the cheese microbiota13-new authors Salt in cheese: physical, chemical and biological aspects. Water activity Section 4. Cheese Ripening14 Cheese ripening: introduction and overview15 Microbiological changes during ripening16 Biochemistry of cheese ripening.1. Metabolism of residual lactose and of lactate and citrate17 Biochemistry of cheese ripening.2. Lipolysis and metabolism of fatty acids18-new authors Biochemistry of cheese ripening.3. Proteolysis19-new authors Biochemistry of cheese ripening.4. Amino acid catabolism20 Cheese flavour: Sensory and instrumental analysis21 Acceleration and modification of cheese ripening22 Structure and texture of cheese Section 5. Public Health Aspects23 Growth and survival of microbial pathogens in cheese24 Mycotoxins in cheese25-new authors Nutritional aspects of cheese26-new chap Cheese structure and digestibility Volume 2: CHEESE TECHNOLOGY AND MAJOR CHEESE GROUPSSection 1. Cheese Technology27-new authors Factors affecting cheese quality28 General aspects of cheese technology29-new authors Application of membrane separation technology to cheese production30-new authors Low-fat and low sodium cheese31-new authors Cheese as a food ingredient (inc EMC)32 Legislation33 Diversity of cheese varieties: an overview34 Extra-hard varieties35-new authors Cheddar and related dry-salted cheese varieties36 Gouda and related cheeses37 Cheese with propionic acid fermentation38 Surface mould-ripened cheeses39 Blue cheese40 Bacterial surface-ripened cheeses41-new authors Varieties ripened under brine42 Pasta-filata cheeses43 Cheeses from ewes’ and goats’ milk44 Cheeses from buffalo milk45 Quarg46-new chap Acid-curd and acid/heat coagulated cheeses47 Scandinavian whey cheeses48-new authors Processed cheese products

Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland. Prof Paul Cotter is a Senior Principal Research Officer and Head of Food Biosciences at Teagasc Food Research Centre at Teagasc, Moorepark, Fermoy, Ireland. He is also the CTO/co-founder of SeqBiome, a microbiome sequencing and bioinformatics service provider. Prof Cotter is a molecular microbiologist, with a particular focus on the microbiology of foods (especially fermented foods), the food chain and of humans, as well as probiotics, postbiotics and bacteriocins. This research has been funded through Irish funding agencies, the European Union and a wide range of industry collaborations. Prof Cotter is the author of >400 peer-reviewed in highly impacting journals such as Cell, Nature, Nature Foods, Nature Aging, Nature Medicine, Nature Reviews Microbiology, Nature Reviews Gastroenterology & Hepatology, was included in the Clarivate list of highly cited researchers for 2018-2023, received an honorary doctorate from the University of Antwerp in 2024 and is the Field Chief Editor of Frontiers in Microbiology.Dr. Everett is a Principal Investigator at the Riddet Institute and an adjunct Professor at Massey University in New Zealand. He is originally from Australia and completed his PhD in Food Science at the University of Wisconsin, Madison. His academic career includes a post-doctoral fellowship at the University of Guelph, Canada, and a food science faculty member at the Victoria College of Agriculture and Horticulture at the University of Melbourne in Australia and the University of Otago in New Zealand. More recently he was the holder of the Leprino Foods Endowed Professorship at California State University–San Luis Obispo where he also directed the Dairy Innovation Institute research center. He has worked on dairy industry projects at a federal government research center in Australia (CSIRO) to help develop a technology to manufacture hard cheese from ultrafiltered milk, and at a dairy industry-funded company as a science liaison manager to bring together publicly-funded researchers with the dairy industry to solve technical problems. His current research is on the impact of dairy food structure on digestibility and in vitro nutritional bioaccessibility.Dr. Rani Govindasamy-Lucey is a Distinguished Scientist in the Center for Dairy Research (CDR), University of Wisconsin-Madison, USA. She graduated with a BS degree in Biochemistry (Hons) in 1989 and a PhD in Biochemistry in 1996 from the National University of Singapore. She worked from 1995-1999 as a food scientist at the Crop and Food Research Institute (New Zealand) and then later as a post-doctoral fellow with Massey University and jointly with the New Zealand Dairy Research Institute. She joined the CDR in 1999 where she has worked for the past 25 years as a scientist. She leads the research group within the CDR, as well as the sensory and analytical programs. She also oversees industry research projects and has mentored numerous graduate students. She was chair of the organizing committee for the 2012 IDF Cheese Ripening and Technology conference held in Madison, she was given the College of Agriculture and Life Sciences (CALS) research award in 2017 and the 2024 International Dairy Foods Association (IDFA) research award in dairy foods processing by the American Dairy Science Association (ADSA). She is also currently a director of ADSA. She has published extensively on topics like cheese yield, the use of membrane filtration for cheesemaking and the functionality and textural properties of cheese. She is currently working on cheese snacks and extending the shelf-life of various types of cheeses. She also enjoys working with the many companies that come to CDR for assistance and she coordinates the advanced cheesemaking short courses at the CDR.

Select Guide Rating

• Volume 1: GENERAL ASPECTSSection 1. Introduction1 Cheese: An overview2 Milk for cheesemaking Section 2. Coagulation of milk3 Rennets: applied aspects4-new authors Chymosin and other acid proteinases5 Rennet-induced coagulation of milk6 Syneresis of the rennet coagulum7 Formation and structure of acid milk gels Section 3. Starters & Manufacture8 Starter Cultures: general aspects9 Genetics of lactic acid bacteria10 Bacteriophage11-new authors Secondary and adjunct starters12 Other components of the cheese microbiota13-new authors Salt in cheese: physical, chemical and biological aspects. Water activity Section 4. Cheese Ripening14 Cheese ripening: introduction and overview15 Microbiological changes during ripening16 Biochemistry of cheese ripening.1. Metabolism of residual lactose and of lactate and citrate17 Biochemistry of cheese ripening.2. Lipolysis and metabolism of fatty acids18-new authors Biochemistry of cheese ripening.3. Proteolysis19-new authors Biochemistry of cheese ripening.4. Amino acid catabolism20 Cheese flavour: Sensory and instrumental analysis21 Acceleration and modification of cheese ripening22 Structure and texture of cheese Section 5. Public Health Aspects23 Growth and survival of microbial pathogens in cheese24 Mycotoxins in cheese25-new authors Nutritional aspects of cheese26-new chap Cheese structure and digestibility Volume 2: CHEESE TECHNOLOGY AND MAJOR CHEESE GROUPSSection 1. Cheese Technology27-new authors Factors affecting cheese quality28 General aspects of cheese technology29-new authors Application of membrane separation technology to cheese production30-new authors Low-fat and low sodium cheese31-new authors Cheese as a food ingredient (inc EMC)32 Legislation33 Diversity of cheese varieties: an overview34 Extra-hard varieties35-new authors Cheddar and related dry-salted cheese varieties36 Gouda and related cheeses37 Cheese with propionic acid fermentation38 Surface mould-ripened cheeses39 Blue cheese40 Bacterial surface-ripened cheeses41-new authors Varieties ripened under brine42 Pasta-filata cheeses43 Cheeses from ewes’ and goats’ milk44 Cheeses from buffalo milk45 Quarg46-new chap Acid-curd and acid/heat coagulated cheeses47 Scandinavian whey cheeses48-new authors Processed cheese products