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.

• Cheese:  Historical Aspects.- Overview of Cheese Manufacture.- Principal Families of Cheese.- Chemistry of Milk Constituents.- Bacteriology of Cheese Milk.- Starter Cultures.- Enzymatic Coagulation of Milk.- Post-Coagulation Treatment of the Renneted-Milk Gel.- Salting of Cheese Curd.- Cheese Yield.- Microbiology of Cheese Ripening.- Biochemistry of Cheese Ripening.- Cheese Flavour.- Cheese: Structure, Rheology and Texture.- Factors That Affect Cheese Quality.- Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties.- Processed Cheese and Substitute/Imitation Cheese Products.- Ingredient Cheese and Ingredients Derived from Cheese.- Pathogens and Foodborne Illness in Cheese.- Nutritional Aspects of Cheese.- Current legislation on cheese.- Chapter 22: Whey and Whey Products.

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.

• Cheese:  Historical Aspects.- Overview of Cheese Manufacture.- Principal Families of Cheese.- Chemistry of Milk Constituents.- Bacteriology of Cheese Milk.- Starter Cultures.- Enzymatic Coagulation of Milk.- Post-Coagulation Treatment of the Renneted-Milk Gel.- Salting of Cheese Curd.- Cheese Yield.- Microbiology of Cheese Ripening.- Biochemistry of Cheese Ripening.- Cheese Flavour.- Cheese: Structure, Rheology and Texture.- Factors That Affect Cheese Quality.- Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties.- Processed Cheese and Substitute/Imitation Cheese Products.- Ingredient Cheese and Ingredients Derived from Cheese.- Pathogens and Foodborne Illness in Cheese.- Nutritional Aspects of Cheese.- Current legislation on cheese.- Chapter 22: Whey and Whey Products.

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.

• Cheese:  Historical Aspects.- Overview of Cheese Manufacture.- Principal Families of Cheese.- Chemistry of Milk Constituents.- Bacteriology of Cheese Milk.- Starter Cultures.- Enzymatic Coagulation of Milk.- Post-Coagulation Treatment of the Renneted-Milk Gel.- Salting of Cheese Curd.- Cheese Yield.- Microbiology of Cheese Ripening.- Biochemistry of Cheese Ripening.- Cheese Flavour.- Cheese: Structure, Rheology and Texture.- Factors That Affect Cheese Quality.- Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties.- Processed Cheese and Substitute/Imitation Cheese Products.- Ingredient Cheese and Ingredients Derived from Cheese.- Pathogens and Foodborne Illness in Cheese.- Nutritional Aspects of Cheese.- Current legislation on cheese.- Chapter 22: Whey and Whey Products.