P. L .H. McSweeney is Associate Professor in the Department of Food and Nutritional Sciences at University College Cork, Ireland. Dr McSweeney is internationally recognised for his research in the field of cheese science. CONTRIBUTORS: P L H McSweeney; E Alichanides; Y Ardo; J M Banks; T Beresford; C W Donnelly; E-M Dustrerhoft; G van den Berg; N Y Farkye, M T Frolich-Wyder; H P Bachmann; M Gobbetti; R Di Cagno; T P Guinee; A L Kelly; P S Kindstedt; N M O’Brien; T P O’Connor; J Sheehan; H E Spinnler; M N Leclercq-Perlat.

"…a very useful new addition to the literature." --International Journal of Dairy Technology"…will be well received not only by the readers from the cheese manufacturing camp, but also by students of dairy science and technology programs." --International Dairy Journal

• Questions are presented under the following headings: Milk; Preparation of cheesemilk; Ultrafiltration of cheesemilk; Acidification; Conversion of milk to curd; Salt/NaCl in cheese; Cheese yield; New technologies; The microbiology of cheese ripening; Pathogens and food poisoning bacteria; Nutritional aspects of cheese; Packaging; Whey processing; Analysis of cheese; Principal families of cheese; Flavour, texture and flavour defects in hard and semi-hard cheeses; Grana-type cheeses and Parmesan; Cheddar cheese; Dutch-type cheeses; Swiss cheese; White-mould cheese; Blue cheese; Bacterial surface-ripened cheeses; Low moisture Mozzarella cheese (LMMC); Cheeses ripened in brine; Acid and acid/heat-coagulated cheeses; Cheese as a food ingredient; Processed cheese; Cheese-like products.

P. L .H. McSweeney is Associate Professor in the Department of Food and Nutritional Sciences at University College Cork, Ireland. Dr McSweeney is internationally recognised for his research in the field of cheese science. CONTRIBUTORS: P L H McSweeney; E Alichanides; Y Ardo; J M Banks; T Beresford; C W Donnelly; E-M Dustrerhoft; G van den Berg; N Y Farkye, M T Frolich-Wyder; H P Bachmann; M Gobbetti; R Di Cagno; T P Guinee; A L Kelly; P S Kindstedt; N M O’Brien; T P O’Connor; J Sheehan; H E Spinnler; M N Leclercq-Perlat.

"…a very useful new addition to the literature." --International Journal of Dairy Technology"…will be well received not only by the readers from the cheese manufacturing camp, but also by students of dairy science and technology programs." --International Dairy Journal

• Questions are presented under the following headings: Milk; Preparation of cheesemilk; Ultrafiltration of cheesemilk; Acidification; Conversion of milk to curd; Salt/NaCl in cheese; Cheese yield; New technologies; The microbiology of cheese ripening; Pathogens and food poisoning bacteria; Nutritional aspects of cheese; Packaging; Whey processing; Analysis of cheese; Principal families of cheese; Flavour, texture and flavour defects in hard and semi-hard cheeses; Grana-type cheeses and Parmesan; Cheddar cheese; Dutch-type cheeses; Swiss cheese; White-mould cheese; Blue cheese; Bacterial surface-ripened cheeses; Low moisture Mozzarella cheese (LMMC); Cheeses ripened in brine; Acid and acid/heat-coagulated cheeses; Cheese as a food ingredient; Processed cheese; Cheese-like products.