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Research Profile

Paul McSweeney

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Biography

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.

Overall theme of his research is Dairy Biochemistry with particular reference to factors affecting cheese flavour and texture, proteolysis during cheese maturation including the role of non-starter lactic acid bacteria and smear microorganisms, the ripening of hybrid and non-Cheddar varieties, the specificity of proteinases on the caseins, proteolysis and lipolysis in cheese during ripening and characterization of enzymes important to cheese ripening (proteinases, peptidases, amino acid catabolic enzymes). He is the co-author or co-editor of 11 books, including the 3rd edition of Cheese: Chemistry, Physics and Microbiology (Amsterdam, 2004), the third and fourth editions of Advanced Dairy Chemistry (New York, 2003, 2006, 2009, 2013), the second edition of Encyclopedia of Dairy Sciences (Amsterdam, 2011) and in addition to numerous research papers and reviews; his H-index (November 2014; Google Scholar) is 48.

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 programmes, the US-Ireland Co-operative Programme 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.

Google scholar profile

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Research Interests

GENERAL: Dairy Biochemistry with particular reference to factors affecting cheese flavour and texture, including proteolysis during cheese maturation, the role of non-starter lactic acid bacteria and smear microorganisms, the ripening of hybrid and non-Cheddar varieties, the specificity of proteinases on the caseins, proteolysis and lipolysis in cheese during ripening and characterization of enzymes important to cheese ripening (proteinases, peptidases, amino acid catabolic enzymes), factors affecting texture development during ripening.

Highlights

Widely published: ca. 230 papers, reviews, book chapters, extended conference papers (but excluding abstracts); 13 books.

Highly cited with a H-index of 48 (Google Scholar); November 2014.

Member of the editorial board of international journals and frequent referee

Regular guest lecturer at universities abroad

Recipient of the Marschall Danisco International Dairy Science Award of the American Dairy Science Association (2004).

Awarded a higher doctorate (DSc) on published work by the National University of Ireland (2009).


Contract Researchers

Researcher NameProjectRoleFunding Body
Felicia CiociaTBCPostdoctoral ResearcherEnterprise Ireland
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Publications

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Books

 YearPublication
(2007)Cheese Problems Solved.
McSweeney, P.L.H. (ed.) (2007) Cheese Problems Solved. Cambridge: Woodhead Publ. [Details]
(2009)Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Components 3rd. Edition.
McSweeney, P.L.H. and P.F. Fox (eds) (2009) Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Components 3rd. Edition. New York: Springer Publishers. [Details]
(2011)Encyclopedia of Dairy Sciences, 4 vols., 2nd ed.
Fuquay, J., P.F. Fox and P.L.H. McSweeney (eds) (2011) Encyclopedia of Dairy Sciences, 4 vols., 2nd ed. San Diego: Academic Press. [Details]
(2012)Advanced Dairy Chemistry-1A. Proteins: Basic Aspects, 4th. Edition.
McSweeney, P.L.H. and P.F. Fox (eds) (2012) Advanced Dairy Chemistry-1A. Proteins: Basic Aspects, 4th. Edition. New York: Springer Publishers. [Details]
(2006)Advanced Dairy Chemistry-2. Lipids, 3rd. Edition.
Fox, P.F. and P.L.H. McSweeney; (2006) Advanced Dairy Chemistry-2. Lipids, 3rd. Edition. : Springer Publishers. [Details]
(2004)Cheese: Chemistry, Physics and Microbiology. Volume 1. General Aspects.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee; (2004) Cheese: Chemistry, Physics and Microbiology. Volume 1. General Aspects. : Elsevier Publishers. [Details]
(2004)Cheese: Chemistry, Physics and Microbiology. Volume 2. Major Cheese Groups.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee; (2004) Cheese: Chemistry, Physics and Microbiology. Volume 2. Major Cheese Groups. : Elsevier Publishers. [Details]
(2003)Advanced Dairy Chemistry-I. Proteins.
Fox, P.F. and P.L.H. McSweeney; (2003) Advanced Dairy Chemistry-I. Proteins. : Kluwer Publishers. [Details]
(2003)Advanced Dairy Chemistry-I. Proteins, 3rd. Edition.
Fox, P.F. and P.L.H. McSweeney ; (2003) Advanced Dairy Chemistry-I. Proteins, 3rd. Edition. New York: Kluwer Academic/Plenum Publishers. [Details]
(2000)Fundamentals of Cheese Science.
Fox, P.F., T.P. Guinee, T.M. Cogan and P.L.H. McSweeney; (2000) Fundamentals of Cheese Science. : Aspen Publishers. [Details]
(1998)Guidelines for Experimental Design and Data Analysis in Studies on Cheese/ Guide pour la Planification des Essais Fromagers et l¿Analyse Statistique des Résultats.
McNulty, D., S. Skeie, J. Banks, M. Rüegg, H.-P. Bachmann, P.L.H. McSweeney and R. Grappin ; (1998) Guidelines for Experimental Design and Data Analysis in Studies on Cheese/ Guide pour la Planification des Essais Fromagers et l¿Analyse Statistique des Résultats. Luxembourg: Office for Official Publications of the European Communities. [Details]
(1998)Dairy Chemistry and Biochemistry.
Fox, P.F. and P.L.H. McSweeney; (1998) Dairy Chemistry and Biochemistry. : Blackie Academic and Professional Publishers. [Details]
(1997)Laboratory Manual. Chemical Methods for the Characterization of Cheese Ripening [B3389].
McSweeney, P.L.H.; (1997) Laboratory Manual. Chemical Methods for the Characterization of Cheese Ripening [B3389]. : Office for Official Publications of the European Communities. [Details]
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Book Chapters

 YearPublication
(2002)'Electrophoresis'
O'Mahony, J.A., Ardo, Y. and McSweeney, P.L.H. ; (2002) 'Electrophoresis' In: Encyclopedia of Dairy Sciences. Analysis of Milk and Dairy Products: Academic Press. [Details]
(2003)'Indigenous proteolytic enzymes in milk'
P.F. Fox and P.L.H. McSweeney; (2003) 'Indigenous proteolytic enzymes in milk' In: Advanced Dairy Chemistry-I. Proteins. 3rd Edn. New York: Kluwer Academic-Plenum Publishers. [Details]
(2011)'Catalase, glucose oxidase, glucose isomerase and hexose oxidase vol. 2, pp. 301-303. :'
McSweeney, P.L.H. (2011) 'Catalase, glucose oxidase, glucose isomerase and hexose oxidase vol. 2, pp. 301-303. :' In: Encyclopedia of Dairy Sciences, Second Edition. San Diego: Academic Press. [Details]
(2011)'Biochemistry of cheese ripening'
McSweeney, P.L.H. (2011) 'Biochemistry of cheese ripening' In: Fuquay JW, Fox PF and McSweeney PLH (eds.) Encyclopedia of Dairy Sciences, Second Edition, vol. 1, pp. 667-674. San Diego: Academic Press. [Details]
(2011)'Enzymes exogenous to milk: catalase, glucose oxidase, glucose isomerase and hexose oxidase'
Brennan, N.M. and P.L.H. McSweeney (2011) 'Enzymes exogenous to milk: catalase, glucose oxidase, glucose isomerase and hexose oxidase' In: Encyclopedia of Dairy Sciences, 2nd edn., J.W. Fuquay, P.F. Fox and P.L.H. McSweeney. Oxford: Elsevier. [Details]
(2009)'Methods for the determination of proteolysis in cheese during ripening'
Bansal, N., P. Piraino and P.L.H. McSweeney ; (2009) 'Methods for the determination of proteolysis in cheese during ripening' In: Handbook of Dairy Foods Analysis. Boca Raton, FL: CRC Press. [Details]
(2008)'Biological activity of enzymes in milk'
Kelly, A.L. and P.L.H. McSweeney ; (2008) 'Biological activity of enzymes in milk' In: Bioactive Components in Milk and Dairy Products. Malden: Wiley-Blackwell Publ. [Details]
(2007)'Casein'
McSweeney, P.L.H. ; (2007) 'Casein' In: International Encyclopedia of Cheese. New York: Cynthia Parzych Publ. [Details]
(2007)'Cheese science'
McSweeney, P.L.H. ; (2007) 'Cheese science' In: International Encyclopedia of Cheese. New York: Cynthia Parzych Publ. [Details]
(2007)'Science and technology of cheese manufacture and ripening'
McSweeney, P.L.H. ; (2007) 'Science and technology of cheese manufacture and ripening' In: International Encyclopedia of Cheese. New York: Cynthia Parzych Publ. [Details]
(2007)'Overview of cheese manufacture and ripening'
McSweeney, P.L.H. ; (2007) 'Overview of cheese manufacture and ripening' In: Improving the Flavour of Cheese. Cambridge: Woodhead Publ. [Details]
(2007)'[42 short entries on various subjects]'
McSweeney, P.L.H. ; (2007) '[42 short entries on various subjects]' In: Cheese Problems Solved. Cambridge: Woodhead Publ. [Details]
(2007)'Enzymes: chymosin and other milk coagulants'
Bansal, N. and P.L.H. McSweeney ; (2007) 'Enzymes: chymosin and other milk coagulants' In: Encyclopedia of Biotechnology in Agriculture and Food. New York: Marcel Dekker. [Details]
(2006)'Role of milk-fat in hard and semi-hard cheeses'
Guinee, T.P. and P.L.H. McSweeney; (2006) 'Role of milk-fat in hard and semi-hard cheeses' In: Advanced Dairy Chemistry-2. Lipids, 3rd. Edition. [Details]
(2006)'Enzymes of significance to milk and dairy products'
Kelly, A.L. and P.L.H. McSweeney; (2006) 'Enzymes of significance to milk and dairy products' In: In Handbook of Food Sciences. New York: Marcel Dekker, Inc. [Details]
(2005)'Overview of cheese manufacture and ripening'
McSweeney, P.L.H. (2005).; (2005) 'Overview of cheese manufacture and ripening' In: Improving the Flavour of Cheese. [Details]
(2005)'Science and technology of cheese manufacture and ripening'
McSweeney, P.L.H.; (2005) 'Science and technology of cheese manufacture and ripening' In: International Encyclopedia of Cheese. [Details]
(2005)'Cheese science'
McSweeney, P.L.H.; (2005) 'Cheese science' In: International Encyclopedia of Cheese. [Details]
(2005)'Casein'
McSweeney, P.L.H.; (2005) 'Casein' In: International Encyclopedia of Cheese. [Details]
(2004)'Proteolysis in cheese during ripening'
Upadhyay, V.K., McSweeney, P.L.H., Magboul, A.A.A., Fox, P.F.; (2004) 'Proteolysis in cheese during ripening' In: In Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition. [Details]
(2004)'Lipolysis and catabolism of fatty acids in cheese'
Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G.; (2004) 'Lipolysis and catabolism of fatty acids in cheese' In: Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects 3rd edition. [Details]
(2004)'Metabolism of residual lactose and of lactate and citrate'
McSweeney, P.L.H. and P.F. Fox; (2004) 'Metabolism of residual lactose and of lactate and citrate' In: Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition. [Details]
(2004)'Catabolism of amino acids in cheese during ripening'
Curtin, A.C. and P.L.H. McSweeney; (2004) 'Catabolism of amino acids in cheese during ripening' In: Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects. [Details]
(2004)'Diversity of cheese varieties: an overview'
McSweeney, P.L.H., G. Ottogalli and P.F. Fox; (2004) 'Diversity of cheese varieties: an overview' In: In Cheese: Chemistry, Physics and Microbiology, Volume 2, Major Cheese Groups, 3rd edition. [Details]
(2004)'Biochemistry of cheese ripening: Introduction and overview'
McSweeney, P.L.H. (2004).; (2004) 'Biochemistry of cheese ripening: Introduction and overview' In: Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition. [Details]
(2004)'Cheese: an overview'
Fox, P.F. and P.L.H. McSweeney; (2004) 'Cheese: an overview' In: Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition. [Details]
(2003)'Electrophoresis'
O’Mahony, J.A., Y. Ardo and P.L.H. McSweeney; (2003) 'Electrophoresis' In: In Encyclopedia of Dairy Sciences. [Details]
(2003)'Manufacture of hard and semi-hard varieties of cheese'
Fox, P.F. and P.L.H. McSweeney; (2003) 'Manufacture of hard and semi-hard varieties of cheese' In: Encyclopedia of Food Science and Nutrition, 2nd edition. [Details]
(2003)'Enzymes exogenous to milk: catalase, glucose oxidase, glucose isomerase'
Brennan, N.M. and P.L.H. McSweeney; (2003) 'Enzymes exogenous to milk: catalase, glucose oxidase, glucose isomerase' In: In Encyclopedia of Dairy Sciences. [Details]
(2003)'Indigenous proteolytic enzymes in milk'
Kelly, A.L. and McSweeney, P.L.H.; (2003) 'Indigenous proteolytic enzymes in milk' In: Advanced Dairy Chemistry I (Proteins) (eds.) (2nd Edition). New York: Kluwer Academic-Plenum Publishers. [Details]
(2003)'Cheeses with “eyes”'
McSweeney, P.L.H.; (2003) 'Cheeses with “eyes”' In: Encyclopedia of Food Science and Nutrition, 2nd edition. [Details]
(2003)'Acceleration of cheese ripening'
Upadhyay, V.K. and P.L.H. McSweeney; (2003) 'Acceleration of cheese ripening' In: Dairy Processing: Maximizing Quality. [Details]
(1997)'Flavours and Off-Flavours in Milk and Dairy Products [B3390]'
McSweeney, P. L. H.; Nursten, H. E.; Urbach, G.; (1997) 'Flavours and Off-Flavours in Milk and Dairy Products [B3390]' In: Advanced Dairy Chemistry. [Details]
(1997)'Flavours and off-flavours in milk and dairy products'
McSweeney, P.L.H., H.E. Nursten and G. Urbach; (1997) 'Flavours and off-flavours in milk and dairy products' In: Advanced Dairy Chemistry-3. Lactose, Water, Salts and Vitamins. [Details]
(1997)'Rennets: their role in milk coagulation and cheese ripening'
Fox, P.F. and P.L.H. McSweeney ; (1997) 'Rennets: their role in milk coagulation and cheese ripening' In: Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. London: Blackie Academic and Professional. [Details]
(1995)'Methods for assessing proteolysis in cheese during ripening'
Fox, P.F., P.L.H. McSweeney and T.K. Singh; (1995) 'Methods for assessing proteolysis in cheese during ripening' In: In Chemistry of Structure/Function Relationships in Cheese. [Details]
(1995)'Biogenesis of flavour compounds in cheese'
Fox, P.F., T.K. Singh and P.L.H. McSweeney; (1995) 'Biogenesis of flavour compounds in cheese' In: In Chemistry of Structure/Function Relationships in Cheese. [Details]
(1994)'Proteolysis in cheese during ripening'
Fox, P.F., T.K. Singh and P.L.H. McSweeney; (1994) 'Proteolysis in cheese during ripening' In: Biochemistry of Milk Products. [Details]
(1993)'In Cheese, Physics, Chemistry and Microbiology, 2nd. Ed., Vol. 1'
Fox, P.F., J. Law, P.L.H. McSweeney and J. Wallace (1993).; (1993) 'In Cheese, Physics, Chemistry and Microbiology, 2nd. Ed., Vol. 1' In: Biochemistry of cheese ripening. [Details]
(1993)'Cheese: Methods of Chemical Analysis [B3313]'
McSweeney, P. L. H.; Fox, P. F.; (1993) 'Cheese: Methods of Chemical Analysis [B3313]' In: Cheese: Chemistry, Physics and Microbiology. [Details]
(1992)'Specificity of Proteinases on Caseins and Implications for Cheese Maturation [B3386]'
Olson, N. F.; McSweeney, P. L. H.; Fox, P. F.; Healy, A.; Höjrup, P.; (1992) 'Specificity of Proteinases on Caseins and Implications for Cheese Maturation [B3386]' In: Center for Dairy Research, University of Wisconsin-Madison, Annual Report 1992-1993. [Details]
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Edited Books

 YearPublication
(2011)
Fuquay, J., P.F. Fox and P.L.H. McSweeney (Ed.). (2011) Encyclopedia of Dairy Sciences, 4 vols., 2nd ed. London: Elsevier. [Details]
(2009)
McSweeney, P.L.H. and P.F. Fox (Ed.). (2009) Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Components, 3rd. Edition. New York: Springer Publishers. [Details]
(2007)
McSweeney, P.L.H (Ed.). (2007) Cheese Problems Solved. Cambridge: Woodhead Publ. [Details]
(2007)
McSweeney, P.L.H. and P.F. Fox (eds) (Ed.). (2007) Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Components, 3rd. Edition. New York: Springer Publishers. [Details]
(2004)
Fox, P.F. and P.L.H. McSweeney (eds.) (Ed.). (2004) Advanced Dairy Chemistry-2. Lipids, 3rd. Edition. New York: Kluwer Publishers. [Details]
(2003)
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds) (Ed.). (2003) Cheese: Chemistry, Physics and Microbiology. Volume 1. General Aspects. 3rd Edition. Amsterdam: Elsevier Applied Science. [Details]
(2003)
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds) (Ed.). (2003) Cheese: Chemistry, Physics and Microbiology. Volume 2. Major Cheese Groups. 3rd Edition. Amsterdam: Elsevier Applied Science. [Details]
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Peer Reviewed Journals

 YearPublication
(1993)'PROTEOLYTIC SPECIFICITY OF CHYMOSIN ON BOVINE ALPHA-S1-CASEIN'
MCSWEENEY, PLH,OLSON, NF,FOX, PF,HEALY, A,HOJRUP, P; (1993) 'PROTEOLYTIC SPECIFICITY OF CHYMOSIN ON BOVINE ALPHA-S1-CASEIN'. The Journal of Dairy Research, 60 :401-412 [Details]
(1993)'PROTEOLYTIC SPECIFICITY OF PLASMIN ON BOVINE ALPHA-S1-CASEIN'
MCSWEENEY, PLH,OLSON, NF,FOX, PF,HEALY, A,HOJRUP, P; (1993) 'PROTEOLYTIC SPECIFICITY OF PLASMIN ON BOVINE ALPHA-S1-CASEIN'. Food Biotechnology, 7 :143-158 [Details]
(1993)'CONTRIBUTION OF CELL WALL-ASSOCIATED PROTEINASES OF LACTOCOCCUS TO THE PRIMARY PROTEOLYSIS OF BETA-CASEIN IN CHEDDAR CHEESE'
MCSWEENEY, PLH,FOX, PF,LAW, J; (1993) 'CONTRIBUTION OF CELL WALL-ASSOCIATED PROTEINASES OF LACTOCOCCUS TO THE PRIMARY PROTEOLYSIS OF BETA-CASEIN IN CHEDDAR CHEESE'. Milchwissenschaft-Milk Science International, 48 :319-321 [Details]
(1993)'Contribution of the Indigenous Microflora to the Maturation of Cheddar Cheese'
McSweeney, PLH,Fox, PF,Lucey, JA,Jordan, KN,Cogan, TM (1993) 'Contribution of the Indigenous Microflora to the Maturation of Cheddar Cheese'. International Dairy Journal, 3 :613-634 [Details]
(1994)'PROTEOLYSIS OF BOVINE ALPHA(S2)-CASEIN BY CHYMOSIN'
MCSWEENEY, PLH,OLSON, NF,FOX, PF,HEALY, A; (1994) 'PROTEOLYSIS OF BOVINE ALPHA(S2)-CASEIN BY CHYMOSIN'. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung, 199 :429-432 [Details]
(1994)'A PROCEDURE FOR THE MANUFACTURE OF CHEDDAR CHEESE UNDER CONTROLLED BACTERIOLOGICAL CONDITIONS AND THE EFFECT OF ADJUNCT LACTOBACILLI ON CHEESE QUALITY'
MCSWEENEY, PLH,WALSH, EM,FOX, PF,COGAN, TM,DRINAN, FD,CASTELOGONZALEZ, M; (1994) 'A PROCEDURE FOR THE MANUFACTURE OF CHEDDAR CHEESE UNDER CONTROLLED BACTERIOLOGICAL CONDITIONS AND THE EFFECT OF ADJUNCT LACTOBACILLI ON CHEESE QUALITY'. Rna-A Publication of The Rna Society, 33 :183-192 [Details]
(1996)'Effect of salt-in-moisture on proteolysis in cheddar-type cheese'
Kelly, M,Fox, PF,McSweeney, PLH; (1996) 'Effect of salt-in-moisture on proteolysis in cheddar-type cheese'. Milchwissenschaft-Milk Science International, 51 :498-501 [Details]
(1996)'Use of antibiotics to inhibit non-starter lactic acid bacteria in cheddar cheese'
Walsh, EM,McSweeney, PLH,Fox, PF; (1996) 'Use of antibiotics to inhibit non-starter lactic acid bacteria in cheddar cheese'. International Dairy Journal, 6 :425-431 [Details]
(1996)'Manufacture of cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions'
Lynch, CM,McSweeney, PLH,Fox, PF,Cogan, TM,Drinan, FD; (1996) 'Manufacture of cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions'. International Dairy Journal, 6 :851-867 [Details]
(1997)'Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora'
Lynch, CM,McSweeney, PLH,Fox, PF,Cogan, TM,Drinan, FD; (1997) 'Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora'. 77 :441-459 [Details]
(1997)'Proteolysis in blue-veined cheese: an intervarietal study'
Zarmpoutis, IV,McSweeney, PLH,Fox, PF; (1997) 'Proteolysis in blue-veined cheese: an intervarietal study'. Rna-A Publication of The Rna Society, 36 :219-229 [Details]
(1997)'Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening'
Lane, CN,Fox, PF,Johnston, DE,McSweeney, PLH; (1997) 'Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening'. Rna-A Publication of The Rna Society, 7 :453-464 [Details]
(1998)'Inhibition of residual coagulant in cheese using pepstatin'
Shakeel-Ur-Rehman,Feeney, EP,McSweeney, PLH,Fox, PF; (1998) 'Inhibition of residual coagulant in cheese using pepstatin'. International Dairy Journal, 8 :987-992 [Details]
(1998)'Interlaboratory comparison of cheese making trials: Model cheeses made from raw, pasteurized and microfiltered milks'
Bachmann, HP,Banks, J,Beresford, T,Butikofer, U,Grappin, R,Lavanchy, P,Lindblad, O,McNulty, D,McSweeney, PLH,Skeie, S; (1998) 'Interlaboratory comparison of cheese making trials: Model cheeses made from raw, pasteurized and microfiltered milks'. Science, 31 :585-593 [Details]
(1999)'Purification and characterization of a dipeptidase from Lactobacillus curvatus DPC2024'
Magboul, AAA,McSweeney, PLH; (1999) 'Purification and characterization of a dipeptidase from Lactobacillus curvatus DPC2024'. Food Chemistry, 67 :233-240 [Details]
(1999)'Purification and characterization of an aminopeptidase from Lactobacillus curvatus DPC2024'
Magboul, AAA,McSweeney, PLH; (1999) 'Purification and characterization of an aminopeptidase from Lactobacillus curvatus DPC2024'. International Dairy Journal, 9 :107-116 [Details]
(1999)'Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses'
Pripp, AH,Shakeel-Ur-Rehman,McSweeney, PLH,Fox, PF; (1999) 'Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses'. International Dairy Journal, 9 :473-479 [Details]
(1999)'Protease activities in raw milk determined using a synthetic heptapeptide substrate'
O'Driscoll, BM,Rattray, FP,McSweeney, PLH,Kelly, AL; (1999) 'Protease activities in raw milk determined using a synthetic heptapeptide substrate'. Journal of Food Science, 64 :606-611 [Details]
(1999)'Assessing the proteolytic and cheese ripening properties of single strains of Lactococcus in miniature cheeses'
Shakeel-Ur-Rehman,Pripp, AH,McSweeney, PLH,Fox, PF; (1999) 'Assessing the proteolytic and cheese ripening properties of single strains of Lactococcus in miniature cheeses'. 79 :361-383 [Details]
(1999)'Proteolytic specificity of elastase on bovine beta-casein'
Considine, T,Healy, A,Kelly, AL,McSweeney, PLH; (1999) 'Proteolytic specificity of elastase on bovine beta-casein'. Food Chemistry, 66 :463-470 [Details]
(2000)'The milk acid proteinase cathepsin D: a review'
Hurley, MJ,Larsen, LB,Kelly, AL,McSweeney, PLH; (2000) 'The milk acid proteinase cathepsin D: a review'. International Dairy Journal, 10 :673-681 [Details]
(2000)'Proteolytic specificity of elastase on bovine alpha(s1)-casein'
Considine, T,Healy, A,Kelly, AL,McSweeney, PLH; (2000) 'Proteolytic specificity of elastase on bovine alpha(s1)-casein'. Food Chemistry, 69 :19-26 [Details]
(2000)'Effect of ripening temperature on the growth and significance of non-starter lactic acad bacteria in Cheddar cheese made from raw or pasteurised milk'
Rehman, SU,Banks, JM,McSweeney, PLH,Fox, PF; (2000) 'Effect of ripening temperature on the growth and significance of non-starter lactic acad bacteria in Cheddar cheese made from raw or pasteurised milk'. International Dairy Journal, 10 :45-53 [Details]
(2000)'Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk'
Rehman, SU,Banks, JM,Brechany, EY,Muir, DD,McSweeney, PLH,Fox, PF; (2000) 'Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk'. International Dairy Journal, 10 :55-65 [Details]
(2000)'Purification and characterization of an X-prolyl-dipeptidyl aminopeptidase from Lactobacillus curvatus DPC2024'
Magboul, AAA,McSweeney, PLH; (2000) 'Purification and characterization of an X-prolyl-dipeptidyl aminopeptidase from Lactobacillus curvatus DPC2024'. 80 :385-396 [Details]
(2000)'Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactocaccus'
Pripp, AH,Rehman, SU,McSweeney, PLH,Sorhaug, T,Fox, PF; (2000) 'Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactocaccus'. International Dairy Journal, 10 :25-31 [Details]
(2000)'Proteolytic specificity of cathepsin D on bovine F-actin'
Hughes, M.C., Healy, A., McSweeney, P.L.H. and O¿ Neill, E.E; (2000) 'Proteolytic specificity of cathepsin D on bovine F-actin'. Meat Science, 56 :165-172 [Details]
(2000)'Ripening of Cheddar cheese made from blends of raw and pasteurised milk'
Rehman, SU,McSweeney, PLH,Banks, JM,Brechany, EY,Muir, DD,Fox, PF; (2000) 'Ripening of Cheddar cheese made from blends of raw and pasteurised milk'. International Dairy Journal, 10 :33-44 [Details]
(2001)'Effect of prematuration conditions on the proteolytic and rheological properties of cheesemilk'
Lane, CN,Sousa, MJ,McSweeney, PLH; (2001) 'Effect of prematuration conditions on the proteolytic and rheological properties of cheesemilk'. 81 :415-427 [Details]
(2001)'Proteolysis in Cheddar-type cheese made from goat's milk'
Kubis, I,Sousa, MJ,Walsh-O'Grady, D,Kelly, AL,McSweeney, PLH; (2001) 'Proteolysis in Cheddar-type cheese made from goat's milk'. Milchwissenschaft-Milk Science International, 56 :557-560 [Details]
(2001)'Cysteine protease activity in bovine milk'
Magboul, AAA,Larsen, LB,McSweeney, PLH,Kelly, AL; (2001) 'Cysteine protease activity in bovine milk'. International Dairy Journal, 11 :865-872 [Details]
(2001)'Characterisation of peptides released from rabbit skeletal muscle troponin-T by ц-calpain under conditions of low temperature and high ionic strength'
Hughes, M.C., Geary, S., Dransfield, E., McSweeney, P.L.H. and O¿ Neill, E.E; (2001) 'Characterisation of peptides released from rabbit skeletal muscle troponin-T by ц-calpain under conditions of low temperature and high ionic strength'. Meat Science, 59 :61-69 [Details]
(2001)'Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology'
Curtin, AC,De Angelis, M,Cipriani, M,Corbo, MR,McSweeney, PLH,Gobbetti, M; (2001) 'Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology'. Journal of Applied Microbiology, 91 :312-321 [Details]
(2002)'Proteolytic specificity of cathepsin G on bovine alpha(s1)- and beta-caseins'
Considine, T,Geary, S,Kelly, AL,McSweeney, PLH; (2002) 'Proteolytic specificity of cathepsin G on bovine alpha(s1)- and beta-caseins'. Food Chemistry, 76 :59-67 [Details]
(2002)'The effect of lysosomal proteinases and plasmin on the rennet coagulation properties of skim milk'
Considine, T,McSweeney, PLH,Kelly, AL; (2002) 'The effect of lysosomal proteinases and plasmin on the rennet coagulation properties of skim milk'. Milchwissenschaft-Milk Science International, 57 :425-428 [Details]
(2002)'Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening'
Saldo, J,McSweeney, PLH,Sendra, E,Kelly, AL,Guamis, B; (2002) 'Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening'. International Dairy Journal, 12 :35-44 [DOI] [Details]
(2003)'Proteolysis at the surface of Tilsit cheese'
Churchill, MM,Hannon, JA,McSweeney, PLH; (2003) 'Proteolysis at the surface of Tilsit cheese'. Milchwissenschaft-Milk Science International, 58 :293-296 [Details]
(2003)'Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1'
De Angelis, M,Gallo, G,Corbo, MR,McSweeney, PLH,Faccia, M,Giovine, M,Gobbetti, M; (2003) 'Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1'. International Journal of Food Microbiology, 87 :259-270 [DOI] [Details]
(2004)'Chemometric analysis of proteolysis during ripening of Ragusano cheese'
Fallico, V,McSweeney, PLH,Siebert, KJ,Horne, J,Carpino, S,Licitra, G; (2004) 'Chemometric analysis of proteolysis during ripening of Ragusano cheese'. Journal of Dairy Science, 87 :3138-3152 [Details]
(2004)'Effect of defined-strain surface starters on the ripening of Tilsit cheese'
Hannon, J. A., Sousa, M. J., Lillevang, S., Sepulchre, A., Bockelmann, W. and McSweeney, P. L. H; (2004) 'Effect of defined-strain surface starters on the ripening of Tilsit cheese'. International Dairy Journal, 14 :871-880 [Details]
(2005)'Influence of defined and natural 'wild' thermophilic cultures on proteolysis in regganito argentino hard cooked cheese'
Hynes, E,Zalazar, CA,McSweeney, PLH; (2005) 'Influence of defined and natural 'wild' thermophilic cultures on proteolysis in regganito argentino hard cooked cheese'. Australian Journal of Dairy Technology, 60 :259-263 [Details]
(2005)'Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening'
Marino, R,Considine, T,Sevi, A,McSweeney, PLH,Kelly, AL; (2005) 'Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening'. International Dairy Journal, 15 :1026-1033 [DOI] [Details]
(2005)'Purification and characterization of an intracellular family 3 beta-glucosidase from Lactobacillus sanfranciscensis CB1'
De Angelis, M,Gallo, G,Settanni, L,Corbo, MR,Mcsweeney, PLH,Gobbettii, M; (2005) 'Purification and characterization of an intracellular family 3 beta-glucosidase from Lactobacillus sanfranciscensis CB1'. Italian Journal of Food Science, 17 :131-142 [Details]
(2005)'Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant'
Rossano, R,Piraino, P,D'Ambrosio, A,O'Connell, OF,Ungaro, N,McSweeney, PLH,Riccio, P; (2005) 'Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant'. Journal of Biotechnology, 120 :220-227 [DOI] [Details]
(2005)'Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese'
O'Mahony, JA,Lucey, JA,McSweeney, PLH; (2005) 'Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese'. Journal of Dairy Science, 88 :3101-3114 [Details]
(2006)'The influence of whey proteins on peptidase activities of Lactococcus lactis spp. cremoris AM1'
Hesari, J,Ehsani, MR,McSweeney, PLH; (2006) 'The influence of whey proteins on peptidase activities of Lactococcus lactis spp. cremoris AM1'. Milchwissenschaft-Milk Science International, 61 :316-318 [Details]
(2006)'Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments'
O'Mahony, J.A., Sheehan, E.M., Delahunty, C.M. and McSweeney, P.L.H. ; (2006) 'Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments'. Le Lait, 86 :59-72 [Details]
(2006)'A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese'
O'Mahony, J.A., McSweeney, P.L.H. and Lucey, J.A. ; (2006) 'A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese'. Journal of Dairy Science, 89 :892-904 [Details]
(2006)'Proteolysis in model sourdough fermentations'
Zotta, T,Piraino, P,Ricciardi, A,McSweeney, PLH,Parente, E; (2006) 'Proteolysis in model sourdough fermentations'. Food Chemistry, 54 :2567-2574 [DOI] [Details]
(2007)'A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses'
Cronin, T,Ziino, M,Condurso, C,McSweeney, PLH,Mills, S,Ross, RP,Stanton, C; (2007) 'A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses'. Journal of Applied Microbiology, 103 :1128-1139 [DOI] [Details]
(2007)'Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses'
de Candia, S,De Angelis, M,Dunlea, E,Minervini, F,McSweeney, PLH,Faccia, M,Gobbetti, M; (2007) 'Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses'. International Journal of Food Microbiology, 119 :182-191 [DOI] [Details]
(2008)'Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses'
Milesi, MM,Mcsweeney, PLH,Hynes, ER; (2008) 'Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses'. Journal of Dairy Science, 91 :3277-3290 [DOI] [Details]
(2008)'Measurement of The Oxidation-Reduction Potential of Cheddar Cheese'
Topcu, A, McKinnon, I, McSweeney, PLH; (2008) 'Measurement of The Oxidation-Reduction Potential of Cheddar Cheese'. Journal of Food Science, 73 (3):198-203 [DOI] [Details]
(2009)'Comparison of the level of residual coagulant activity in different cheese varieties'
Bansal, N,Fox, PF,McSweeney, PLH; (2009) 'Comparison of the level of residual coagulant activity in different cheese varieties'. The Journal of Dairy Research, 76 :290-293 [DOI] [Details]
(2009)'Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening'
Brickley, CA,Lucey, JA,McSweeney, PLH; (2009) 'Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening'. International Journal of Dairy Technology, 62 :527-534 [DOI] [Details]
(2009)'Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese'
Bansal, N,Drake, MA,Piraino, P,Broe, ML,Harboe, M,Fox, PF,McSweeney, PLH; (2009) 'Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese'. International Dairy Journal, 19 :510-517 [DOI] [Details]
(2009)'Rheological properties of rennet-induced skim milk gels made from milk portein concentrate solutions with different ratios of as-:b-casein'
O'Mahony, J.A., McSweeney, P.L.H. and Lucey, J.A. ; (2009) 'Rheological properties of rennet-induced skim milk gels made from milk portein concentrate solutions with different ratios of as-:b-casein'. Milchwissenschaft, 64 :135-138 [Details]
(2009)'Characterization of Cheddar Cheese Juice Is A Useful Index of Starter Strain Related Proteolysis During Ripening'
Sheehan, A, O'Cuinn, G, Fitzgerald, RJ, Mc Sweeney, PLH, Wilkinson, MG; (2009) 'Characterization of Cheddar Cheese Juice Is A Useful Index of Starter Strain Related Proteolysis During Ripening'. Milchwissenschaft-Milk Science International, 64 (3):272-276 [Details]
(2010)'Inhibition of rennets by blood serum'
Bansal, N,Fox, PF,McSweeney, PLH; (2010) 'Inhibition of rennets by blood serum'. International Journal of Dairy Technology, 63 :381-386 [DOI] [Details]
(2010)'Investigation of underlying factors in split and secondary fermentation defects in rindless block Swiss-type cheeses'
Daly, DFM,McSweeney, PLH,Sheehan, JJ; (2010) 'Investigation of underlying factors in split and secondary fermentation defects in rindless block Swiss-type cheeses'. Rna-A Publication of The Rna Society, 65 :214-216 [Details]
(2010)'Ripening of cheese: oxidation-reduction potential and calcium phosphate'
McSweeney, PLH,Caldeo, V,Topcu, A,Cooke, DR; (2010) 'Ripening of cheese: oxidation-reduction potential and calcium phosphate'. Rna-A Publication of The Rna Society, 65 :178-184 [Details]
(2010)'Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese'
Hayaloglu, AA,Deegan, KC,McSweeney, PLH; (2010) 'Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese'. Dairy Science & Technology, 90 :99-109 [DOI] [Details]
(2010)'Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese'
Costa, NE,Hannon, JA,Guinee, TP,Auty, MAE,McSweeney, PLH,Beresford, TP; (2010) 'Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese'. Journal of Dairy Science, 93 :3469-3486 [DOI] [Details]
(2012)'Changes in oxidation-reduction potential during the simulated manufacture of different cheese varieties'
Caldeo, V,McSweeney, PLH (2012) 'Changes in oxidation-reduction potential during the simulated manufacture of different cheese varieties'. International Dairy Journal, 25 :16-20 [DOI] [Details]
(2012)'Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese'
Hou, J,Hannon, JA,McSweeney, PLH,Beresford, TP,Guinee, TP (2012) 'Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese'. International Dairy Journal, 25 :21-28 [DOI] [Details]
(2012)'Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis'
Costa, NE,O'Callaghan, DJ,Mateo, MJ,Chaurin, V,Castillo, M,Hannon, JA,McSweeney, PLH,Beresford, TP (2012) 'Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis'. International Dairy Journal, 22 :48-57 [DOI] [Details]
(2012)'Rheological, microscopic and primary chemical characterisation of the exopolysaccharide produced by Lactococcus lactis subsp. cremoris DPC6532'
Costa, NE,Wang, L,Auty, ME,Hannon, JA,McSweeney, PLH,Beresford, TP (2012) 'Rheological, microscopic and primary chemical characterisation of the exopolysaccharide produced by Lactococcus lactis subsp. cremoris DPC6532'. Dairy Science & Technology, 92 :219-235 [DOI] [Details]
(2012)'Effect of a bacteriocin-producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese'
Ristagno, D,Hannon, JA,Beresford, TP,McSweeney, PLH (2012) 'Effect of a bacteriocin-producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese'. International Journal of Dairy Technology, 65 :523-530 [DOI] [Details]
(2012)'RP-HPLC peptide profiling of cheese extracts: A study of sources of variation, repeatability and reproducibility'
Parente, E,Patel, H,Caldeo, V,Piraino, P,McSweeney, PLH (2012) 'RP-HPLC peptide profiling of cheese extracts: A study of sources of variation, repeatability and reproducibility'. Food Chemistry, 131 :1552-1560 [DOI] [Details]
(2009)'Microbiological, biochemical and compositional changes during ripening of São Jorge - a raw milk cheese from the Azores (Portugal)'
Kongo, J.M., A.M. Gomes, F.X. Malcata and P.L.H. ; (2009) 'Microbiological, biochemical and compositional changes during ripening of São Jorge - a raw milk cheese from the Azores (Portugal)'. Food Chemistry, 112 :131-138 [Details]
(2008)'Study of proteolysis in miniature Toma Piemontese cheese made using wild bacteria'
Bertolino, M., G. Zeppa, V. Gerbi and P.L.H. McSweeney ; (2008) 'Study of proteolysis in miniature Toma Piemontese cheese made using wild bacteria'. Italian Journal of Food Science, 20 :57-73 [Details]
(2008)'Characterization of chemistry, biochemistry and volatile profiles of Kuflu cheese, a mould-ripened variety'
Hayaloglu, A.A., E.Y. Brechany, K.C. Deegan and P.L.H. McSweeney ; (2008) 'Characterization of chemistry, biochemistry and volatile profiles of Kuflu cheese, a mould-ripened variety'. Lebensmittel Wissenschaft und Technologie, 41 :1323-1334 [Details]
(2008)'Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: a multivariate screening study'
Piraino P., T. Zotta, A. Ricciardi, P.L.H. McSweeney and E. Parente ; (2008) 'Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: a multivariate screening study'. International Dairy Journal, 18 :81-92 [Details]
(2008)'Factors that affect the aggregation of rennet-altered casein micelles at low temperatures'
Bansal, N., P.F. Fox and P.L.H. McSweeney ; (2008) 'Factors that affect the aggregation of rennet-altered casein micelles at low temperatures'. International Journal of Dairy Technology, 61 :56-61 [Details]
(2008)'Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases'
Brickley, C.A., S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, P.L.H. McSweeney and J.A. Lucey ; (2008) 'Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases'. Journal of Dairy Science, 91 :39-48 [Details]
(2008)'Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses'
Sheehan, J.J., M.G. Wilkinson and P.L.H. McSweeney ; (2008) 'Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses'. International Dairy Journal, 18 :905-917 [Details]
(2008)'Comparison of levels of residual coagulant activity in different cheese varieties'
Bansal, N., P.F. Fox and P.L.H. McSweeney ; (2008) 'Comparison of levels of residual coagulant activity in different cheese varieties'. Journal of Dairy Research, [Details]
(2008)'Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese'
Hayaloglu, A.A., K.C. Deegan and P.L.H. McSweeney ; (2008) 'Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese'. Food Chemistry, [Details]
(2008)'Increase of plasmin activity by plasminogen-urokinase addition, and its influence on the proteolytic profile of miniature Cheddar cheese'
Milesi, M.M., E.R. Hynes and P.L.H. McSweeney ; (2008) 'Increase of plasmin activity by plasminogen-urokinase addition, and its influence on the proteolytic profile of miniature Cheddar cheese'. Revista Argentina de Lactología, 25 :44-54 [Details]
(2008)'Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems'
Milesi, M.M., P.L.H. McSweeney and E.R. Hynes ; (2008) 'Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems'. Journal of Applied Microbiology, 105 :884-892 [Details]
(2007)'Use of mass spectrometry to characterize proteolysis in cheese'
Upadhyay, V.K., P. Piraino, R. Rossano, P. Riccio, E. Parente and P.L.H. McSweeney ; (2007) 'Use of mass spectrometry to characterize proteolysis in cheese'. Journal of Agricultural and Food Chemistry, 101 :964-972 [Details]
(2007)'Proteolysis in ultrafiltered and conventional Iranian white cheese during ripening'
Hesari, J., M.R. Ehsani and P.L.H. McSweeney; (2007) 'Proteolysis in ultrafiltered and conventional Iranian white cheese during ripening'. International Journal of Dairy Technology, 60 :211-220 [Details]
(2007)'Microbiology, biochemistry and volatile composition of Tulum cheese ripened in goat¿s skin or plastic bags'
Hayaloglu, A.A., S. Cakmakci, E.Y. Brechany, K.C. Deegan and P.L.H. McSweeney ; (2007) 'Microbiology, biochemistry and volatile composition of Tulum cheese ripened in goat¿s skin or plastic bags'. Journal of Dairy Science, 90 :1102-1121 [Details]
(2007)'Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content'
Kilcawley, K.N., P.B. O¿Connell, D.K. Hickey, E.M. Sheehan, T.P. Beresford and P.L.H. McSweeney ; (2007) 'Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content'. International Journal of Dairy Technology, 60 :81-88 [Details]
(2007)'The effect of natural Cheddar cheese ripening on the functional and textural properties of the processed cheese made therefrom'
Brickley, C.A., M.A.E. Auty, P. Piraino and P.L.H. McSweeney ; (2007) 'The effect of natural Cheddar cheese ripening on the functional and textural properties of the processed cheese made therefrom'. International Journal of Food Science & Technology, 72 :483-490 [Details]
(2007)'Factors that affect the retention of rennet in cheese curd'
Bansal, N., P.F. Fox and P.L.H. McSweeney ; (2007) 'Factors that affect the retention of rennet in cheese curd'. Journal of Agricultural and Food Chemistry, 55 :9219-9225 [Details]
(2007)'Modelling casein degradation in Cheddar cheese during ripening'
Upadhyay, V.K., J.C. Olivera, A.L. Kelly and P.L.H. McSweeney ; (2007) 'Modelling casein degradation in Cheddar cheese during ripening'. Journal of Food Engineering, [Details]
(2007)'Use of high pressure attenuated starter cultures to accelerate the ripening of Cheddar cheese'
Upadhyay, V.K., T. Huppertz, A.L. Kelly and P.L.H. McSweeney ; (2007) 'Use of high pressure attenuated starter cultures to accelerate the ripening of Cheddar cheese'. Innovative Food Science and Emerging Technologies, 8 :458-492 [Details]
(2007)'Composition of ancient Irish bog butter'
Cronin, T., W.K. Downey, E.C. Synnott, P.L.H. McSweeney and C. Stanton ; (2007) 'Composition of ancient Irish bog butter'. International Dairy Journal, 17 :1011-1020 [Details]
(2007)'Aggregation of rennet-altered casein micelles at low temperatures'
Bansal, N., P.F. Fox and P.L.H. McSweeney ; (2007) 'Aggregation of rennet-altered casein micelles at low temperatures'. Journal of Agricultural and Food Chemistry, 55 :3120-3126 [Details]
(2007)'Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic cultures'
Sheehan, J.J., J.C. Oliveira, A.L. Kelly and P.L.H. McSweeney (; (2007) 'Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic cultures'. International Dairy Journal, 17 :826-834 [Details]
(2007)'Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures'
Sheehan, J.J., M.A. Fenelon, M.G. Wilkinson and P.L.H. McSweeney ; (2007) 'Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures'. International Dairy Journal, 17 :704-715 [Details]
(2006)'Acceleration of proteolysis during the ripening of Cheddar-type cheese made using a streptokinase-producing Lactococcus strain'
Upadhyaya, V. K., Hans-Israelsenb, P. R., Sousa, M. J., Kelly, A. L., McSweeney, P. L. H.; (2006) 'Acceleration of proteolysis during the ripening of Cheddar-type cheese made using a streptokinase-producing Lactococcus strain'. Journal of Dairy Research, 73 :70-73 [Details]
(2006)'Perspectives on cheese ripening'
McSweeney, P.L.H., A.A. Hayaloglu, J.A. O¿Mahony and N. Bansal ; (2006) 'Perspectives on cheese ripening'. Australian Journal of Dairy Technology, 61 :69-77 [Details]
(2006)'Variation in activity and heterogeneity of bovine milk proteases with stage of lactation and somatic cell count'
Larsen, L.B., P.L.H. McSweeney, M.G. Hayes, J.B. Andersen, K.L. Ingvartsen and A.L. Kelly; (2006) 'Variation in activity and heterogeneity of bovine milk proteases with stage of lactation and somatic cell count'. International Dairy Journal, 16 :1-8 [Details]
(2006)'Activation of indigenous lipoprotein lipase by low pressure homogenisation to enhance lipolysis during cheese ripening'
Deegan, K.C. and P.L.H. ; (2006) 'Activation of indigenous lipoprotein lipase by low pressure homogenisation to enhance lipolysis during cheese ripening'. Australian Journal of Dairy Technology, 61 [Details]
(2005)'Proteolysis assessment in miniature Cheddar-type cheeses manufactured using extracts from Munida crustaceans as coagulant'
Rossano, R., P. Piraino, A. D’Ambrosio, N. Ungarno, P.L.H. McSweeney and P. Riccio; (2005) 'Proteolysis assessment in miniature Cheddar-type cheeses manufactured using extracts from Munida crustaceans as coagulant'. Journal of Biotechnology, 120 (*):220-227 [Details]
(2005)'Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1'
Gallo, G., M. de Angelis, P.L.H. McSweeney, M.R. Corbo and M. Gobbetti; (2005) 'Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1'. Food Chemistry, 9 (*):535-544 [Details]
(2005)'Proteolytic activity associated with somatic cells of milk: contribution to cheese ripening'
Marino, R., Considine, T., Sevi, A., McSweeney, P.L.H. and Kelly, A.L.; (2005) 'Proteolytic activity associated with somatic cells of milk: contribution to cheese ripening'. International Dairy Journal, 15 (*):1026-1033 [Details]
(2005)'Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant'
O'Sullivan, N. A., Sousa, M. J., O'Grady-Walsh, Uniacke, T., D., Kelly, A. L. and McSweeney, P. L. H.; (2005) 'Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant'. International Journal of Dairy Technology, 58 (1):13-18 [Details]
(2005)'Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening'
Upadhyay, V.K., Kelly, A.L. and McSweeney, P.L.H.; (2005) 'Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening'. Lait, 86 (*):227-240 [Details]
(2005)'Influence of starters on chemical, biochemical and sensory changes in Turkish White¿brined cheese during ripening'
Hayaloglu, A.A., M. Guven, P.F. Fox and P.L.H. McSweeney ; (2005) 'Influence of starters on chemical, biochemical and sensory changes in Turkish White¿brined cheese during ripening'. Journal of Dairy Science, 88 :3460-3474 [Details]
(2005)'The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions'
O¿Mahony, J.A., M.A.E. Auty and P.L.H. McSweeney ; (2005) 'The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions'. Journal of Dairy Research, 72 :338-348 [Details]
(2005)'Evaluation of bitterness in Ragusano cheese'
Fallico, V., P.L.H. McSweeney, J. Horne, C. Pediliggieri, S. Carpino and G. Lictra; (2005) 'Evaluation of bitterness in Ragusano cheese'. Journal of Dairy Science, 88 (*):1288-1300 [Details]
(2005)'An intracellular family 3 b-glucosidase from Lactobacillus sanfranciscensis CB1: Purification, characterization and partial identification of the gene'
De Angelis, M., G. Gallo, M. R. Corbo, P.L.H. McSweeney and M. Gobbetti; (2005) 'An intracellular family 3 b-glucosidase from Lactobacillus sanfranciscensis CB1: Purification, characterization and partial identification of the gene'. Italian Journal of Food Microbiology, In Press (*):*-* [Details]
(2005)'Proteolysis in model sourdough fermentations'
Zotta, T., P. Piraino, A. Ricciardi, P.L.H. McSweeney and E. Parente; (2005) 'Proteolysis in model sourdough fermentations'. Journal of Agricultural and Food Chemistry, Submitted (*):*-* [Details]
(2004)'Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese'
Hynes, E., M.C. Candioti, C.A. Zalazar and P.L.H. McSweeney; (2004) 'Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese'. Australian Journal of Dairy Technology, 59 (*):209-213 [Details]
(2004)'Microbiological, compositional and biochemical characterisation of PDO Canestrato Pugliese cheese'
Di Cagno, R., V.K. Upadhyay, P.L.H. McSweeney, M.R. Corbo, M. Faccia and M. Gobbetti ; (2004) 'Microbiological, compositional and biochemical characterisation of PDO Canestrato Pugliese cheese'. Italian Journal of Food Science, 16 :45-58 [Details]
(2004)'Processing of chromatographic data for chemometric analysis of peptide profiles from cheese extracts: a novel approach'
Piraino, P., E. Parente and P.L.H. McSweeney; (2004) 'Processing of chromatographic data for chemometric analysis of peptide profiles from cheese extracts: a novel approach'. Journal of Agricultural and Food Chemistry, 52 (*):6904-6911 [Details]
(2004)'Hydrolysis of bovine caseins by cathepsin B, a cysteine proteinase indigenous to milk'
Considine, T., Healy, A., Kelly, A.L. and McSweeney, P.L.H.; (2004) 'Hydrolysis of bovine caseins by cathepsin B, a cysteine proteinase indigenous to milk'. International Dairy Journal, 14 (*):117-124 [Details]
(2004)'Free amino acid content of Manchego cheese manufactured with different starter cultures and changes throughout ripening'
Poveda, J.M., L. Cabezas and P.L.H. McSweeney; (2004) 'Free amino acid content of Manchego cheese manufactured with different starter cultures and changes throughout ripening'. Food Chemistry, 84 (*):213-218 [Details]
(2004)'Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus'
Hayaloglu, A.A., M. Guven, P.F. Fox, J.A. Hannon and P.L.H. McSweeney (2004).; (2004) 'Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus'. International Dairy Journal, 14 (*):599-610 [Details]
(2004)'Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese'
Upadhyaya, V. K., de Sousa, M. J., Hans-Israelsenb, P. R., Kelly, A. L. and McSweeney, P. L. H.; (2004) 'Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese'. Le Lait, 84 :527-538 [Details]
(2003)'Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter'
Poveda, J., M.J. Sousa, L. Cabezas and P.L.H. McSweeney; (2003) 'Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter'. International Dairy Journal, 13 (*):169-178 [Details]
(2003)'Evidence of a relationship between starter cell autolysis and lipolysis in Cheddar cheese during ripening'
Collins, Y.F., P.L.H. McSweeney and M.G. Wilkinson; (2003) 'Evidence of a relationship between starter cell autolysis and lipolysis in Cheddar cheese during ripening'. Journal of Dairy Research, 70 (*):105-113 [Details]
(2003)'Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741'
Di Cagno, R., M. De Angelis, V.K. Upadhyay, P.L.H. McSweeney, F. Minervini, G. Gallo and M. Gobbetti; (2003) 'Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741'. International Dairy Journal, 13 (*):145-157 [Details]
(2003)'Proteolysis in miniature Cheddar-type cheeses made using blends of chymosin and Cynara cardunculus proteinases as coagulant'
O’Mahony, J.A., M.J. Sousa and P.L.H. McSweeney; (2003) 'Proteolysis in miniature Cheddar-type cheeses made using blends of chymosin and Cynara cardunculus proteinases as coagulant'. International Journal of Dairy Technology, 56 (*):52-58 [Details]
(2002)'Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine-y-lyase and use as adjunct starter in cheesemaking'
De Angelis, M., A.C. Curtin, P.L.H. McSweeney, M. Faccia and M. Gobbetti; (2002) 'Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine-y-lyase and use as adjunct starter in cheesemaking'. Journal of Dairy Research, 69 (*):256-268 [Details]
(2002)'The influence of native and heat-denatured whey proteins on enzyme activity. 1. Plasmin'
Hayes, M.G., McSweeney, P.L.H. and Kelly, A.L.; (2002) 'The influence of native and heat-denatured whey proteins on enzyme activity. 1. Plasmin'. Milschwissenschaft, 57 (*):208-211 [Details]
(2002)'Phytase activity on sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscencis CB1'
De Angelis, M., G. Gallo, M.R. Corbo, P.L.H. McSweeney, M. Faccia, M. Giovine and M. Gobbetti; (2002) 'Phytase activity on sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscencis CB1'. International Journal of Food Microbiology, 2723 (*):1-12 [Details]
(2002)'Blends of Cynara proteinases and chymosin for cheesemaking'
O'Mahony, J. A., Sousa, M. J. and McSweeney, P. L. H.; (2002) 'Blends of Cynara proteinases and chymosin for cheesemaking'. Australian Journal of Dairy Technology, 57 (2) [Details]
(2002)'Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheese'
Curtin, A.C. and P.L.H. McSweeney; (2002) 'Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheese'. International Journal of Food Microbiology, 76 (*):231-240 [Details]
(2002)'The influence of native and heat-denatured whey proteins on enzyme activity. 2. Chymosin'
Hayes, M.G., McSweeney, P.L.H. and Kelly, A.L.; (2002) 'The influence of native and heat-denatured whey proteins on enzyme activity. 2. Chymosin'. Milschwissenschaft, 57 (*):264-267 [Details]
(2002)'Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening'
Saldo, J., P.L.H. McSweeney, E. Sendra, A.L. Kelly and B. Guamis (2002).; (2002) 'Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening'. International Dairy Journal, 12 (*):35-44 [Details]
(2002)'Thermal inactivation kinetics of chymosin in model systems and under cheese manufacturing conditions'
Hayes, M.G., Oliveira, J.C., McSweeney, P.L.H. and Kelly, A.L.; (2002) 'Thermal inactivation kinetics of chymosin in model systems and under cheese manufacturing conditions'. Journal of Dairy Research, 69 (*):269-279 [Details]
(2002)'Thermal inactivation of chymosin during cheese manufacture'
Hayes, M.G., J.C. Oliveira, P.L.H. McSweeney and A.L. Kelly; (2002) 'Thermal inactivation of chymosin during cheese manufacture'. Journal of Dairy Research, 69 (*):270-280 [Details]
(2002)'Autolysis of starter bacteria and lipolysis in Cheddar cheese'
Collins, Y.F., P.L.H. McSweeney and M.G. Wilkinson ; (2002) 'Autolysis of starter bacteria and lipolysis in Cheddar cheese'. Australian Journal of Dairy Technology, 57 [Details]
(2002)'Aminotransferases of smear bacteria'
Curtin, A.C., M. Rea, T. Beresford, and P.L.H. McSweeney ; (2002) 'Aminotransferases of smear bacteria'. Australian Journal of Dairy Technology, 57 [Details]
(2002)'Proteolysis in a farmhouse smear cheese'
O¿Sullivan, N.A., N.M. Brennan, T. Beresford, T.M. Cogan, P.F. Fox and P.L.H. McSweeney ; (2002) 'Proteolysis in a farmhouse smear cheese'. Australian Journal of Dairy Technology, 57 [Details]
(2001)'Solution structures of casein peptides: NMR, FTIR, CD and molecular modeling studies of Ąs1-casein, 1-23'
Malin, E.L., M.H. Alaimo, E.M. Brown, J.M. Aramini, M.W. Germann, H.M. Farrell, Jr., P.L.H. McSweeney and P.F. Fox (2001).; (2001) 'Solution structures of casein peptides: NMR, FTIR, CD and molecular modeling studies of Ąs1-casein, 1-23'. 20 (*):391-404 [Details]
(2001)'Effect of prematuration conditions on the cheesemaking properties of milk'
Lane, C. N., Sousa, M. J. and McSweeney, P. L. H.; (2001) 'Effect of prematuration conditions on the cheesemaking properties of milk'. Le Lait, 81 :415-427 [Details]
(2001)'Effect of prematuration on the cheesemaking properties of milk'
Lane, C.N., M.J. Sousa and P.L.H. McSweeney; (2001) 'Effect of prematuration on the cheesemaking properties of milk'. Lait, 81 (*):415-427 [Details]
(2001)'Advances in the study of proteolysis during cheese ripening'
Sousa, M. J. and McSweeney, P. L. H.; (2001) 'Advances in the study of proteolysis during cheese ripening'. International Dairy Journal, 11 :327-345 [Details]
(2000)'Biochemical pathways for the production of flavour compounds in cheeses during ripening. A Review'
McSweeney, P. L. H. and Sousa, M. J.; (2000) 'Biochemical pathways for the production of flavour compounds in cheeses during ripening. A Review'. Le Lait, 80 :293-324 [Details]
(2000)'Comparative study with multivariate statistical analysis of proteolysis by various strains of Lactococcus in a sodium caseinate solution resembling cheese conditions'
Pripp, A.H., P.L.H. McSweeney, T. Sørhaug and P.F. Fox; (2000) 'Comparative study with multivariate statistical analysis of proteolysis by various strains of Lactococcus in a sodium caseinate solution resembling cheese conditions'. International Dairy Journal, 10 (*):25-31 [Details]
(2000)'Purification and characterization of an X-prolyldipeptidyl aminopeptidase from Lactobacillus curvatus DPC2024'
Magboul, A.A.A. and P.L.H. McSweeney; (2000) 'Purification and characterization of an X-prolyldipeptidyl aminopeptidase from Lactobacillus curvatus DPC2024'. Lait, 80 (*):385-396 [Details]
(2000)'Alternatives to pilot plant experimentation in cheese ripening studies'
Shakeel-Ur-Rehman, P.F. Fox, P.L.H. McSweeney, S.A. Madkor, N.Y. Farkye ; (2000) 'Alternatives to pilot plant experimentation in cheese ripening studies'. International Journal of Dairy Technology, 54 :121-126 [Details]
(2000)'Methods used to study non-starter microorganisms in cheese: a review'
Shakeel-Ur-Rehman, P.F. Fox and P.L.H. McSweeney ; (2000) 'Methods used to study non-starter microorganisms in cheese: a review'. International Journal of Dairy Technology, 53 :113-119 [Details]
(2000)'Cathepsin D activity in Quarg-type cheese'
Hurley, M.J., Laresn, L.B., Kelly, A.L. and McSweeney, P.L.H.; (2000) 'Cathepsin D activity in Quarg-type cheese'. International Dairy Journal, 10 (*):453-458 [Details]
(1999)'Multivariate statistical analysis of reverse-phase chromatograms and free amino acids to evaluate the effects of single strain starters on proteolysis in miniature Cheddar-type cheeses'
Pripp, A.H., Shakeel-Ur-Rehman, P.L.H. McSweeney and P.F. Fox; (1999) 'Multivariate statistical analysis of reverse-phase chromatograms and free amino acids to evaluate the effects of single strain starters on proteolysis in miniature Cheddar-type cheeses'. International Dairy Journal, 9 (*):473-479 [Details]
(1999)'PepN-like aminopeptidase from Lactobacillus curvatus DPC2024: purification and characterization'
Magboul, A.A.A. and P.L.H. McSweeney; (1999) 'PepN-like aminopeptidase from Lactobacillus curvatus DPC2024: purification and characterization'. Lait, 79 (*):515-526 [Details]
(1999)'Proteolytic specificity of elastase on bovine B-casein'
Considine, T., A. Healy, A.L. Kelly and P.L.H. McSweeney; (1999) 'Proteolytic specificity of elastase on bovine B-casein'. Food Chemistry, 66 (*):463-470 [Details]
(1999)'Influence of adjunct cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar cheese ripening'
Lynch, C.M., D.D. Muir, J.M. Banks, P.L.H. McSweeney and P.F. Fox; (1999) 'Influence of adjunct cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar cheese ripening'. Journal of Dairy Science, 82 (*):1618-1628 [Details]
(1999)'A novel HPLC assay for residual coagulant in cheese'
Hurley, M.J., B.M. O’Driscoll, A.L. Kelly and P.L.H. McSweeney; (1999) 'A novel HPLC assay for residual coagulant in cheese'. International Dairy Journal, 9 (*):553-558 [Details]
(1999)'Examination of protease activities in raw bovine milk using a synthetic heptapeptide substrate'
O’Driscoll, B.M., F.P. Rattray, P.L.H. McSweeney and A.L. Kelly; (1999) 'Examination of protease activities in raw bovine milk using a synthetic heptapeptide substrate'. Journal of Food Science, 64 (*):606-611 [Details]
(1999)'Novel assay for determining residual coagulant activity in cheese'
Hurley, M.J., O’Driscoll, B.M., Kelly, A.L. and McSweeney, P.L.H.; (1999) 'Novel assay for determining residual coagulant activity in cheese'. International Dairy Journal, 9 (*):553-558 [Details]
(1999)'Inhibition of residual coagulant in cheese using pepstatin'
Shakeel-Ur-Rehman, E.P. Feeney, P.L.H. McSweeney and P.F Fox; (1999) 'Inhibition of residual coagulant in cheese using pepstatin'. International Dairy Journal, 8 (*):987-992 [Details]
(1999)'Purification and characterization of a dipeptidase from Lactobacillus curvatus DPC2024'
Magboul, A.A.A. and P.L.H. McSweeney ; (1999) 'Purification and characterization of a dipeptidase from Lactobacillus curvatus DPC2024'. Journal of Agricultural and Food Chemistry, 67 :233-240 [Details]
(1999)'Purification and characterization of an acid phosphatase from Lactobacillus plantarum DPC2739'
Australian Journal of Dairy Technology; (1999) 'Purification and characterization of an acid phosphatase from Lactobacillus plantarum DPC2739'. Food Chemistry, 65 :15-22 [Details]
(1999)'Assessment of the cheesemaking properties of single strains of Lactococcus in miniature cheeses'
Shakeel-Ur-Rehman, A.-H. Pripp, P.L.H. McSweeney and P.F. Fox; (1999) 'Assessment of the cheesemaking properties of single strains of Lactococcus in miniature cheeses'. Lait, 79 (*):361-383 [Details]
(1998)'Interlaboratory comparison of model cheese manufacture: Model cheeses made from raw, pasteurized or microfiltered milks'
Bachmann, H.P., J. Banks, T. Beresford, R. Grappin, O. Lindblad, D. McNulty, P.L.H. McSweeney and S. Skeie; (1998) 'Interlaboratory comparison of model cheese manufacture: Model cheeses made from raw, pasteurized or microfiltered milks'. Lebensmittel-Wissenschaft Und -Technologie, 31 (*):585-593 [Details]
(1998)'Protocol for the manufacture of miniature cheeses'
Shakeel-Ur-Rehman, P.L.H. McSweeney and P.F. Fox; (1998) 'Protocol for the manufacture of miniature cheeses'. Lait, 78 (*):608-620 [Details]
(1998)'Purification and characterization of an aminopeptidasee from Lactobacillus curvatus DPC2023'
Magboul, A.A.A. and P.L.H. McSweeney ; (1998) 'Purification and characterization of an aminopeptidasee from Lactobacillus curvatus DPC2023'. Australian Journal of Dairy Technology, 53 (114) [Details]
(1997)'Contribution of the coagulant to proteolysis and texture development in Cheddar cheese'
Lane, C.N., P.F. Fox, D.E. Johnston and P.L.H. McSweeney; (1997) 'Contribution of the coagulant to proteolysis and texture development in Cheddar cheese'. International Dairy Journal, 7 (*):453-464 [Details]
(1997)'Effect of compositional and environmental fractors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese'
Lane, C.N., P.F. Fox, E.M. Walsh, B. Folkertsma and P.L.H. McSweeney; (1997) 'Effect of compositional and environmental fractors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese'. Lait, 77 (*):561-573 [Details]
(1997)'Proteolysis in Blue-Veined Cheese: an Intervarietal Study [B3261]'
Zarmpoutis, I. V.; McSweeney, P. L. H.; Fox, P. F.; (1997) 'Proteolysis in Blue-Veined Cheese: an Intervarietal Study [B3261]'. Irish Journal of Agricultural and Food Research, 36 :219-229 [Details]
(1997)'Contribution of Starter Lactococci and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese With a Controlled Microflora [B3267]'
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; (1997) 'Contribution of Starter Lactococci and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese With a Controlled Microflora [B3267]'. Le Lait, 77 :441-459 [Details]
(1997)'Purification and characterization of a proteinase from Lactobacillus plantarum DPC2739'
Magboul, A.A.A., P.F. Fox and P.L.H. McSweeney; (1997) 'Purification and characterization of a proteinase from Lactobacillus plantarum DPC2739'. International Dairy Journal, 7 (*):693-700 [Details]
(1996)'Accelerated ripening of Cheddar cheese at elevated temperatures'
Folkertsma, B., P.F. Fox and P.L.H. McSweeney; (1996) 'Accelerated ripening of Cheddar cheese at elevated temperatures'. International Dairy Journal, 6 (*):1117-1134 [Details]
(1996)'Proteolysis in Chetwynd, an Irish Farmhouse Blue Cheese Variety [B3279]'
Zarmpoutis, I. V.; McSweeney, P. L. H.; Beechinor, J.; Fox, P. F.; (1996) 'Proteolysis in Chetwynd, an Irish Farmhouse Blue Cheese Variety [B3279]'. Irish Journal of Agricultural and Food Research, 35 :25-36 [Details]
(1996)'Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions With and Without Adjunct Lactobacilli [B3278]'
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; (1996) 'Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions With and Without Adjunct Lactobacilli [B3278]'. International Dairy Journal, 6 :851-867 [Details]
(1995)'Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese Made With a Controlled Microflora [B3370]'
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F.; (1995) 'Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese Made With a Controlled Microflora [B3370]'. Irish Journal of Agricultural and Food Research, 34 :215-* [Details]
(1995)'Fractionation of peptides in a 10 kDa ultrafiltration retentate of a water-soluble extract of Cheddar cheese'
Breen, E.D., P.F. Fox and P.L.H. McSweeney; (1995) 'Fractionation of peptides in a 10 kDa ultrafiltration retentate of a water-soluble extract of Cheddar cheese'. Italian Journal of Food Science, 3 (*):211-220 [Details]
(1995)'Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin [B3294]'
McSweeney, P. L. H.; Fox, P. F.; Olson, N. F.; (1995) 'Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin [B3294]'. International Dairy Journal, 5 :321-336 [Details]
(1994)'Fractionation and Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3368]'
McSweeney, P. L. H.; Pochet, S.; Fox, P. F.; Healy, A.; (1994) 'Fractionation and Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3368]'. Journal of Dairy Science, 77 (Suppl. 1) :38-* [Details]
(1994)'Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3329]'
McSweeney, P. L. H.; Pochet, S.; Fox, P. F.; Healy, A.; (1994) 'Partial Identification of Peptides From the Water-Insoluble Fraction of Cheddar Cheese [B3329]'. Journal of Dairy Research, 61 :587-590 [Details]
(1994)'A Procedure for the Manufacture of Cheddar Cheese Under Controlled Bacteriological Conditions and Effect of Adjunct Lactobacilli on Cheese Quality [B3325]'
McSweeney, P. L. H.; Walsh, E.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; Castelo-Gonzalez, M.; (1994) 'A Procedure for the Manufacture of Cheddar Cheese Under Controlled Bacteriological Conditions and Effect of Adjunct Lactobacilli on Cheese Quality [B3325]'. Irish Journal of Agricultural and Food Research, 33 :182-193 [Details]
(1992)'Use of microfiltration to study the maturation of Cheddar cheese'
McSweeney, P.L.H., P.F. Fox, J.A. Lucey, K.N. Jordan and T.M. Cogan (; (1992) 'Use of microfiltration to study the maturation of Cheddar cheese'. Proceedings of the 3rd Cheese Symposium, :60-67 [Details]
‍

Other Journals

 YearPublication
(2008)'Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of s-:-caseins'
O¿Mahony, J.A., P.L.H. McSweeney and J.A. Lucey ; (2008) 'Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of s-:-caseins' Milchwissenschaft, 63 :145-148. [Details]
(2006)'The influence of whey proteins on peptidase activities of Lactococcus lactis ssp. cremoris AM1'
Hesari, J., M.R. Ehsani and P.L.H. McSweeney ; (2006) 'The influence of whey proteins on peptidase activities of Lactococcus lactis ssp. cremoris AM1' Milchwissenschaft, 61 :316-318. [Details]
(2005)'influence of whey proteins on peptidase activities of Lactococcus lactis ssp. cremoris AM1'
Hesari, J., M.R. Ehsani and P.L.H. McSweeney The; (2005) 'influence of whey proteins on peptidase activities of Lactococcus lactis ssp. cremoris AM1' Milchwissenschaft, In Press :*-*. [Details]
(2003)'Proteolysis at the surface of Tilsit cheese'
Churchilll, M.M., J.A. Hannon and P.L.H. McSweeney; (2003) 'Proteolysis at the surface of Tilsit cheese' Milchwissenschaft, 58 :293-296. [Details]
(2002)'The influence of native and heat denatured whey proteins on enzyme activity. 2. Chymosin'
Hayes, M.G., P.L.H. McSweeney and A.L. Kelly; (2002) 'The influence of native and heat denatured whey proteins on enzyme activity. 2. Chymosin' Milchwissenschaft, 57 :264-267. [Details]
(2002)'The effect of lysosomal proteinases and plasmin on the rennet coagulation properties of skim milk'
Considine, T., P.L.H. McSweeney and A.L. Kelly; (2002) 'The effect of lysosomal proteinases and plasmin on the rennet coagulation properties of skim milk' Milchwissenschaft, 57 :425-428. [Details]
(2002)'The influence of native and heat denatured whey proteins on enzyme activity. 1. Plasmin'
Hayes, M.G., P.L.H. McSweeney and A.L. Kelly; (2002) 'The influence of native and heat denatured whey proteins on enzyme activity. 1. Plasmin' Milchwissenschaft, 57 :208-211. [Details]
(2001)'Proteolysis in Cheddar-type cheese made from goat's milk'
Kubis I., M.J. Sousa, D. Walsh-O'Grady, A.L. Kelly and P.L.H. McSweeney; (2001) 'Proteolysis in Cheddar-type cheese made from goat's milk' Milchwissenschaft, 56 :557-560. [Details]
(2000)'Quantitative contribution of rennet and bacterial proteolytic enzymes to primary proteolysis in sodium caseinate solutions'
Pripp, A.H., P.L.H. McSweeney, T. Sorhaug, P.F. Fox; (2000) 'Quantitative contribution of rennet and bacterial proteolytic enzymes to primary proteolysis in sodium caseinate solutions' Milchwissenschaft, 55 :263-266. [Details]
(1999)'A study on the role of the indigenous microflora on the ripening of Cheddar cheese'
Shakeel-Ur-Rehman, P.L.H. McSweeney and P.F. Fox; (1999) 'A study on the role of the indigenous microflora on the ripening of Cheddar cheese' Milchwissenschaft, 54 :388-392. [Details]
(1996)'Influence of salt-in-moisture on proteolysis in Cheddar-type cheese'
Kelly, M., P.F. Fox and P.L.H. McSweeney; (1996) 'Influence of salt-in-moisture on proteolysis in Cheddar-type cheese' Milchwissenschaft, * :498-501. [Details]
(1993)'Contribution of cell wall-associated proteinases of Lactococcus to the primary proteolysis of k-casein in Cheddar cheese'
McSweeney, P.L.H., P.F. Fox and J. Law; (1993) 'Contribution of cell wall-associated proteinases of Lactococcus to the primary proteolysis of k-casein in Cheddar cheese' Milchwissenschaft, 48 :319-321. [Details]
‍

Conference Publications

 YearPublication
(1997)The 43rd International Congress of Meat Science and Technology
Considine, B.M., O¿ Neill, E. and McSweeney, P.L.H. ; (1997) Isolation and characterisation of low molecular weight nitrogen fraction of beef The 43rd International Congress of Meat Science and Technology Aukland, New Zealand, , pp.552-554 [Details]
(1998)The 44th International Congress of Meat Science and Technology
Hughes, M.C., O¿ Neill, E.E. McSweeney, P.L.H. and Healy, A. ; (1998) Proteolysis of bovine F-actin . In: Cathepsin B eds. The 44th International Congress of Meat Science and Technology Barcelona, Spain, , pp.732-733 [Details]
(2001)31st Food Science and Technology Research Conference
O¿Connell, P. B., Sousa, M. J. and. McSweeney, P. L. H; (2001) Intervarietal comparison of lipolysis in commercial cheese (P36) 31st Food Science and Technology Research Conference University College, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 , pp.94-94 [Details]
(2006)13th World Congress of Food Science & Technology FOOD IS LIFE
Sihufe G.A., zorrilla S.E., Rubiolo A.C., and McSweeney P.L.H. ; (2006) Aminotransferase activity of organisms isolated from smear cheeses 13th World Congress of Food Science & Technology FOOD IS LIFE , 17-SEP-06 - 21-SEP-06 [Details]
(2006)International Congress FOOD SCIENCE AND TECHNOLOGY
M. Bertolino, P.H.L. McSweeney and G. Zeppa; (2006) Study of proteolysis in miniature Toma Piemontese cheeses made using single strains of indigenous bacteria International Congress FOOD SCIENCE AND TECHNOLOGY Córdoba, Argentina, , 15-NOV-06 - 17-NOV-06 [Details]
(2006)13th World Congress of Food Science & Technology Food is life
Bertolino, M., P.L.H. McSweeney and G. Zeppa ; (2006) Study of proteolysis in miniature Toma Piemontese cheeses made using single strains of indigenous bacteria 13th World Congress of Food Science & Technology Food is life Nantes, France, [Details]
(2005)Proc. 8th Symposium on Lactic Acid Bacteria
Zotta, T.Z., P. Piraino, A. Ricciardi, A., P.L.H. McSweeney and E. Parente ; (2005) Proteolysis in model sourdough fermentations Proc. 8th Symposium on Lactic Acid Bacteria Egmond aan Zee, The Netherlands, , 28-AUG-05 - 01-AUG-05 [Details]
(2005)Proc. First IDF Symposium on Indigenous Enzymes in Milk
McSweeney, P.L.H. ; (2005) Indigenous enzymes in cheese ripening Proc. First IDF Symposium on Indigenous Enzymes in Milk University College Cork, , 20-APR-05 - 22-APR-05 [Details]
(2005)Proc. First IDF Symposium on Indigenous Enzymes in Milk
Sheehan, J.J., M.G. Hayes, A.L. Kelly and P.L.H. McSweeney ; (2005) Effect of cook temperature on levels of - and -caseins during ripening of a novel Swiss-Cheddar hybrid cheese Proc. First IDF Symposium on Indigenous Enzymes in Milk , 20-APR-05 - 22-APR-05 [Details]
(2005)Proc. First IDF Symposium on Indigenous Enzymes in Milk
O¿Connell, O.F., A.L. Kelly and P.L.H. McSweeney ; (2005) Factors affecting the association of plasmin with casein micelles Proc. First IDF Symposium on Indigenous Enzymes in Milk UCC, , 20-APR-05 - 22-APR-05 [Details]
(2005)First IDF Symposium on Indigenous Enzymes in Milk
Larsen, L.B., A.L. Kelly, P.L.H. McSweeney, J.H. Nielsen ; (2005) The cathepsins in milk. Proc First IDF Symposium on Indigenous Enzymes in Milk University College Cork, , 20-APR-05 - 22-APR-05 [Details]
(2004)Proceedings of the International Dairy Symposium
Hayaloglu, A.A., M. Guven, P.F. Fox and P.L.H. McSweeney ; (2004) A new approach for characterization of cheese ripening: multivariate statistical analysis Proceedings of the International Dairy Symposium Süleyman Demirel University, Isparta, Turkey, , 24-MAY-04 - 28-APR-05 [Details]
(2004)Proc. IDF Symposium on Cheese: Ripening, Characterization and Technology
Kilcawley, K.N., O¿Connell, P.B., Hickey, D.K., Delahunty, C.M., Sheehan, E.M., Beresford, T.P., Wilkinson, M.G. and McSweeney, P.L.H. ; (2004) Influence of compositional and biochemical indices on the sensory quality of downgraded commercial Cheddar cheeses Proc. IDF Symposium on Cheese: Ripening, Characterization and Technology , 21-MAR-04 - 25-MAR-04 [Details]
(2004). Proceedings of the 34th Annual Food Science and Technology Research Conference
O¿Connell, O.F., A.L. Kelly and P.L.H. McSweeney ; (2004) The effect of L-lysine and citrate on plasmin activity in milk . Proceedings of the 34th Annual Food Science and Technology Research Conference University College, Cork, , 16-SEP-04 - 17-SEP-04 [Details]
(2004)Proceedings of the 34th Annual Food Science and Technology Research Conference
Mohamed, S.N., M. Gobbetti and P.L.H. McSweeney ; (2004) Proteolysis in Ricotta Forte and Castelmagno cheeses Proceedings of the 34th Annual Food Science and Technology Research Conference University College, Cork, , 16-SEP-04 - 17-SEP-04 [Details]
(2004)Proceedings of the 34th Annual Food Science and Technology Research Conference
Upadhyay, V.K. P. Piraino, R. Rossano, P. Riccio, E. Parente A.L. Kelly and P.L.H. McSweeney ; (2004) Characterization of proteolysis in cheese using mass spectrometry Proceedings of the 34th Annual Food Science and Technology Research Conference University College, Cork, , 16-SEP-04 - 17-SEP-04 [Details]
(2004)Proceedings of Food Structure and Food Quality meeting
O¿Mahony, J.A., M.A.E. Auty and P.L.H. McSweeney ; (2004) Development of a method for the manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions Proceedings of Food Structure and Food Quality meeting Cork, , 03-JUL-01 - 07-OCT-04 [Details]
(2004)Proceedings of Food Structure and Food Quality meeting
O¿Mahony, J.A., J.A. Lucey and P.L.H. McSweeney ; (2004) Model system for investigating the impact of colloidal calcium phosphate concentration on rheological properties of Cheddar cheese Proceedings of Food Structure and Food Quality meeting Cork, , 03-OCT-04 - 07-OCT-04 [Details]
(2004)Proceedings of the IDF Symposium on Cheese Ripening, Characterization and Technology
Upadhyay, V.K., M.J. Sousa, P. Ravn, H. Israelsen, A.L. Kelly and P.L.H. McSweeney ; (2004) Acceleration of proteolysis in cheese using streptokinase, a plasminogen activator Proceedings of the IDF Symposium on Cheese Ripening, Characterization and Technology Prague, , 21-MAR-04 - 25-MAR-04 [Details]
(2003)Poster presented at the 6th Cheese Symposium
McSweeney, P.L.H., C.A. Brickley, S.A. Mohammed, P.B. O¿Connell, J.A. O¿Mahony and V.K. Upadhyay ; (2003) Strategies for accelerating and controlling cheese ripening Poster presented at the 6th Cheese Symposium [Details]
(2003)Poster presented at the 6th Cheese Symposium
O¿Mahony, J.A., M.G. Hayes, P.L.H. McSweeney and A.L. Kelly ; (2003) Effects of homogenization and high pressure homogenization on Cheddar cheese ripening Poster presented at the 6th Cheese Symposium Teagasc, [Details]
(2003)Proceedings of the LAB Conference
Di Cagno, R., M. De Angelis, V. Upadhyay, P.L.H. McSweeney, F. Minervini, G. Gallo and M. Gobbetti ; (2003) Effects of the cell-envelope proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum 2741 Proceedings of the LAB Conference [Details]
(2003)Proceedings of the 7th Cheese Symposium
McSweeney, P.L.H. ; (2003) Cheddar cheese ripening: an overview Proceedings of the 7th Cheese Symposium Moorepark, Fermoy, Co. Cork, , pp.31-40 [Details]
(2003)Proceedings of the 33rd Annual Food Science and Technology Research Conference
Upadhyay, V.K., T. Huppertz, A.L. Kelly and P.L.H. McSweeney ; (2003) Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture Proceedings of the 33rd Annual Food Science and Technology Research Conference University College, Cork, , 11-SEP-03 - 12-SEP-03 [Details]
(2003)Proceedings of the 33rd Annual Food Science and Technology Research Conference
Mohamed, S.N., J.A. Hannon, E.M. Sheehan and P.L.H. McSweeney ; (2003) Influence of adjunct lactobacilli from sour-dough starters on ripening of Cheddar cheese Proceedings of the 33rd Annual Food Science and Technology Research Conference ucc, , 11-SEP-03 - 12-SEP-03 [Details]
(2003)Proceedings of the 33rd Annual Food Science and Technology Research Conference
Kilcawley, K.N., P.B. O¿Connell, D.K. Hickey, C.M. Delahunty, E. Sheehan, T.P. Beresford, M.G. Wilkinson and P.L.H. McSweeney ; (2003) The effect of lipolysis on the sensory characteristics of Cheddar cheese Proceedings of the 33rd Annual Food Science and Technology Research Conference University College, Cork, , 11-SEP-03 - 12-SEP-03 [Details]
(2003)Proceedings of the 33rd Annual Food Science and Technology Research Conference
Upadhyay, V.K., A.L. Kelly and P.L.H. ; (2003) Use of exogenous nattokinase to accelerate proteolysis in Cheddar cheese Proceedings of the 33rd Annual Food Science and Technology Research Conference University College, Cork, , 11-SEP-03 - 12-SEP-03 [Details]
(2003)Proceedings of the 33rd Annual Food Science and Technology Research Conference
O¿Mahony, J.A. E.M. Sheehan, C.M. Delahunty and P.L.H. McSweeney ; (2003) Influence of ripening temperature on lipolysis, sensory properties and growth of non-starter lactic acid bacteria in Cheddar cheese Proceedings of the 33rd Annual Food Science and Technology Research Conference University College, Cork, , 11-SEP-03 - 12-SEP-03 [Details]
(2003)Proceedings of the 33rd Annual Food Science and Technology Research Conference
O¿Mahony, J.A. and P.L.H. McSweeney ; (2003) Pepstatin as an inhibitor of residual chymosin activity in Cheddar cheese: (B) Effect on texture, rheology and microbial evolution Proceedings of the 33rd Annual Food Science and Technology Research Conference ucc, , 11-SEP-03 - 12-SEP-03 [Details]
(2003)Proceedings of the 33rd Annual Food Science and Technology Research Conference
O¿Mahony, J.A. and P.L.H. McSweeney ; (2003) Pepstatin as an inhibitor of residual chymosin activity in Cheddar cheese: (A) Effect on composition and proteolysis Proceedings of the 33rd Annual Food Science and Technology Research Conference University College, Cork, , 11-SEP-03 - 12-SEP-03 [Details]
(2003)Proceedings of the 33rd Annual Food Science and Technology Research Conference
Gallo, G., M. De Angelis P.L.H. McSweeney and M. Gobbetti ; (2003) Partial purification and characterization of an X-prolyl dipeptidylaminopeptidease from Lactobacillus sanfrancisencis CB1 Proceedings of the 33rd Annual Food Science and Technology Research Conference University College, Cork, , 11-SEP-03 - 12-SEP-03 [Details]
(2002)32nd Food Science and Technology Research Conference
Upadhyay, V. K., Ravn, P., Israelsen, H., Sousa, M. J., Kelly, A. L., McSweeney, P. L. H.; (2002) Use of exogeneous streptokinase to accelerate proteolysis in Cheddar cheese 32nd Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 , pp.59-59 [Details]
(2002)32nd Food Science and Technology Research Conference
Upadhyay, V. K., Ravn, P., Israelsen, H., Sousa, M. J., Kelly, A. L., McSweeney, P. L. H.; (2002) Acceleration of proteolysis in Cheddar cheese by plasminogen activation through use of a streptokinase-producing starter culture, P 68 32nd Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 , pp.146-146 [Details]
(2002)32nd Food Science and Technology Research Conference
Upadhyay, V. K., Ravn, P., Israelsen, H., Sousa, M. J., Kelly, A. L., McSweeney, P. L. H.; (2002) Acceleration of proteolysis in Cheddar cheese by plasminogen activation through use of a streptokinase-producing starter culture (P 68) 32nd Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 , pp.146-146 [Details]
(2002)32nd Food Science and Technology Research Conference
Hannon, J. A., Sousa, M. J., Lillevang, S., Sepulchre, A., Bockelmann, W. and McSweeney, P. L. H. pp 57.; (2002) Defined-strain surface starters in Tilsit cheese 32nd Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 , pp.57-57 [Details]
(2002)32nd Food Science and Technology Research Conference
O'Connell, P. B., Sousa, M. J., Sheehan, E. Delahunty, C. M. and McSweeney, P. L. H.; (2002) Lipolysis in Cheddar cheese manufactured with microbial lipases (P65) 32nd Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 12-SEP-02 - 13-SEP-02 , pp.143-143 [Details]
(2002)Mleko a syry 2002 (Milk and Cheese 2002)
Sousa, M. J., Magboul, A. A. A., Kubi, I. and McSweeney, P. L. H.; (2002) Proteolysis in Cheddar cheese manufactured using blends of Solanum dobium proteinases and chymosin as coagulant Mleko a syry 2002 (Milk and Cheese 2002) Praha, Czech Republic, , 22-JAN-02 - 23-JAN-02 , pp.169-173 [Details]
(2002)In Proceedings Mleko a syry 2002
Sousa, M.J., Magboul, A.A.A., Kubis, I. and P.L.H. McSweeney ; (2002) Proteolyza u syru Cedar vyrobenho za pouziti vytazku proteinaz Solanum dobium a chymosinu In Proceedings Mleko a syry 2002 Praha, Czech Republic, , pp.169-173 [Details]
(2002)In Proceedings Mleko a syry 2002
Sousa, M.J., A.A.A. Magboul, I. Kubis and P.L.H. ; (2002) Proteolyza u syru cedar vyrobeneho za pouziti vytazku proteinaz Solanum dobium a chymosinu In Proceedings Mleko a syry 2002 Czech Chemical Society, , pp.169-173 [Details]
(2002)Proceedings of the 32nd Annual Food Science and Technology Research Conference
Sheehan, A., G. O¿Cuinn, R.J. Fitzgerald, P.L.H. McSweeney and M.G. Wilkinson ; (2002) Proteolysis in Cheddar cheese juice manufactured with starters differing in autolytic properties Proceedings of the 32nd Annual Food Science and Technology Research Conference University College, Cork, , 12-SEP-02 - 13-SEP-02 [Details]
(2002)Proceedings of the 32nd Annual Food Science and Technology Research Conference
Piraino, P, E. Parente and P.L.H. McSweeney ; (2002) Data processing for chemometric analysis of reverse-phase HPLC peptide profiles of cheese extracts: a new approach Proceedings of the 32nd Annual Food Science and Technology Research Conference ucc, , 12-SEP-02 - 13-SEP-02 [Details]
(2002)Proceedings of the 32nd Annual Food Science and Technology Research Conference
O¿Mahony, J.A., M.A. Auty and P.L.H. McSweeney ; (2002) Manufacture of Cheddar-type cheese from milks with different fat globule size distributions Proceedings of the 32nd Annual Food Science and Technology Research Conference University College, Cork, , 12-SEP-02 - 13-SEP-02 [Details]
(2002)Proceedings of the 32nd Annual Food Science and Technology Research Conference
Upadhyay, V.K., R. Di Cagno, M.R. Corbo, M. Faccia, M. Gobbetti and P.L.H. McSweeney ; (2002) Proteolysis in Canestrato Pugilese, a hard Italian cheese Proceedings of the 32nd Annual Food Science and Technology Research Conference University College, Cork, , 12-SEP-02 - 13-SEP-02 [Details]
(2001)31st Food Science and Technology Research Conference
Sousa, M. J., Lillevang, S., Sepulchre, A., Bockelmann, W. and McSweeney, P. L. H.; (2001) Effect of defined-strain surface starter cultures on proteolysis in smear cheeses (P32) 31st Food Science and Technology Research Conference University College, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 , pp.90-90 [Details]
(2001)Proceedings of the 31st Annual Food Science and Technology Research Conference
Collins, Y.F., P.L.H. McSweeney and M.G. ; (2001) Autolysis and lipolysis during ripening of Cheddar cheese made with different starter cultures Proceedings of the 31st Annual Food Science and Technology Research Conference University College, Cork, , 06-SEP-01 - 07-SEP-01 [Details]
(2001)31st Food Science and Technology Research Conference
O¿Sullivan, N. A., Sousa, M. J., O¿Grady-Walsh, D., Kelly, A. L. and McSweeney, P. L. H.; (2001) Effect of coagulant on Camembert-type cheese made from caprine milk (P34) 31st Food Science and Technology Research Conference University College, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 , pp.92-92 [Details]
(2001)31st Food Science and Technology Research Conference
O'Mahony, J. A., Sousa, M. J. and McSweeney, P. L. H.; (2001) Effect of blends of Cynara cardunculus proteinases and chymosin on proteolysis in miniature Cheddar-type cheeses (P35) 31st Food Science and Technology Research Conference University College, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 , pp.93-93 [Details]
(2001)31st Food Science and Technology Research Conference
Sousa, M. J., Magboul, A. A. A., Kubi, I. and McSweeney, P. L. H.; (2001) Proteolysis in Cheddar cheese manufactured using blends of Solanum dobium proteinases and chymosin as coagulant (P33) 31st Food Science and Technology Research Conference University College, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 , pp.91-91 [Details]
(2001)Proceedings of the 31st Annual Food Science and Technology Research Conference
Curtin, A.C. and P.L.H. McSweeney ; (2001) Some aromatic amino acid catabolic activities in several cheese-related bacteria Proceedings of the 31st Annual Food Science and Technology Research Conference University College, Cork, , 06-SEP-01 - 07-SEP-01 [Details]
(2001)Proceedings of the 31st Annual Food Science and Technology Research Conference
O¿Connell, P.B., M.J. Sousa and P.L.H. McSweeney ; (2001) Intervarietal comparison of lipolysis in commercial cheese Proceedings of the 31st Annual Food Science and Technology Research Conference University College, Cork, , 06-SEP-01 - 07-SEP-01 [Details]
(2001)Proceedings of the 31st Annual Food Science and Technology Research Conference
Curtin, A.C., M. De Angelis, P.L.H. McSweeney and M. Gobbetti ; (2001) Purification and characterization of a cystathionine -lyase from Lactobacillus reuteri DSM20016 Proceedings of the 31st Annual Food Science and Technology Research Conference , 06-SEP-01 - 07-SEP-01 [Details]
(2001)Proceedings of the 31st Annual Food Science and Technology Research Conference
Churchill, M.M. and P.L.H. McSweeney ; (2001) The effect of growth and production of enzymes by secondary starter microogranisms on proteolysis at the surface of Tilsit cheese Proceedings of the 31st Annual Food Science and Technology Research Conference ucc, , 06-SEP-01 - 07-SEP-01 [Details]
(2001)Proceedings of the 31st Annual Food Science and Technology Research Conference
O¿Sullivan, N.A., N.M. Brennan, T. Beresford, T.M. Cogan, P.F. Fox and P.L.H. McSweeney ; (2001) Proteolysis in an Irish farmhouse smear-ripened cheese during ripening Proceedings of the 31st Annual Food Science and Technology Research Conference ucc, , 06-SEP-01 - 07-SEP-01 [Details]
(2001)Proc. EUROLAB meeting
Collins, Y.F., P.L.H. McSweeney and M.G. Wilkinson ; (2001) Autolysis and lipolysis during ripening of Cheddar cheese made with different starter cultures Proc. EUROLAB meeting University College, Cork, , 03-JUL-01 - 06-JUL-01 [Details]
(2001)Proc. 15th Symposium of the Protein Society
Malin, E.L., M. Almaimo, E.M. Brown, J.M. Aramini, M.W. Germann, H.M. Farrell, Jr., P.L.H. McSweeney and P.F. Fox ; (2001) Solution structures of casein peptides: NMR, FTIR, CD and molecular modeling studies of s1-casein, 1-23 Proc. 15th Symposium of the Protein Society , 28-JUL-01 - 01-AUG-01 [Details]
(2001)Mleko a syry 2001
Kubis, I., M.J. Sousa, D. O¿Grady-Walsh, A.L. Kelly and P.L.H. McSweeney; (2001) Efekt ruznych pridavku syridla na proteolyzu kozich syru Cedaroveho typu Mleko a syry 2001 Praha, Czech Republic, , pp.107-111 [Details]
(2001)Proceedings ¿Vyziva a potraviny pre tretie tisicrocie¿
Kubis, I., M.J. Sousa, D. O¿Grady-Walsh, A.L. Kelly and P.L.H. McSweeney ; (2001) Vplyv pridavku rozneho mnozstva na priebeh syrov Cedaroveho typu vyrobenych z kozieho mlieka Proceedings ¿Vyziva a potraviny pre tretie tisicrocie¿ Nitra, Slovakia, , 01-APR-01 - 01-APR-01 , pp.191-193 [Details]
(2001)Vyziva a potraviny pre tretie tisicroci
Kubis, I., Sousa, M. J., O'Grady-Walsh, D., Kelly, A. L. and McSweeney, P. L. H.; (2001) Vplyv pridavku rozneho mnozstva na priebeh syrov Cedaroveho typu vyrobenych z kozieho mlieka Vyziva a potraviny pre tretie tisicroci Nitra, Slovakia, , 26-APR-01 - 26-APR-01 , pp.191-193 [Details]
(2001)Mleko a syry 2001 (Milk and Cheese 2001)
Kubis, I., Sousa, M. J., O¿Grady-Walsh, D., Kelly, A. L. and McSweeney, P. L. H.; (2001) Efekt ruznych pridavku syridla na proteolyzu kozich syru Cedaroveho typu Mleko a syry 2001 (Milk and Cheese 2001) Praha, Czech Republic, , 02-JAN-01 - 30-DEC-99 , pp.107-111 [Details]
(2000)Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC
Considine, T., P.L.H. McSweeney and A.L. Kelly ; (2000) The effect of somatic cells on proteolysis during ripening of miniature Cheddar-type cheeses Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC [Details]
(2000)Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC
Churchill, M.M. and P.L.H. McSweeney ; (2000) Ripening of Danish Tilsit cheese Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC [Details]
(2000)Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC
Churchill, M.M. and P.L.H. McSweeney ; (2000) Comparison of proteolysis in Danish and Gernam Tilsit cheeses Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(2000)Proceedings of the 30th Annual Food Science and Technology Research Conference, University College, Cork
Fenelon, M.A., J.J. Sheehan,, P.L.H. McSweeney and M.G. Wilkinson ; (2000) Effect of cooking temperature on the ripening of novel hybrid cheeses manufactured using Lactobacillus helveticus and Streptococcus thermophilus Proceedings of the 30th Annual Food Science and Technology Research Conference, University College, Cork ucc, [Details]
(2000)Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC
Sheehan, J.J., M.A. Fenelon, P.L.H. McSweeney and M.G. Wilkinson ; (2000) Effect of cooking temperature on bacterial growth in novel hybrid cheeses manufactured using Lactobacillus helveticus and Streptococcus thermophilus Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(2000)30th Food Science and Technology Research Conference
Kubis, I., Sousa, M. J., Walsh O'Grady, D., Kelly, A. L. and McSweeney, P. L. H.; (2000) Effects of different levels of coagulant on proteolysis of Cheddar-type goat's cheese(P1) 30th Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 19-SEP-00 - 20-SEP-00 , pp.85-85 [Details]
(2000)6th Cheese Symposium
McSweeney, P. L. H., Guinee, T. P. and Sousa, M. J.; (2000) Cheese as a Food Ingredient . In: T. M. Cogan, McSweeney, P. H. and Guinee eds. 6th Cheese Symposium Teagasc, Dublin, Ireland, , 13-APR-00 - 14-APR-00 , pp.176-182 [Details]
(2000)Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC
Curtin, A.C., M. Cipriani, M. de Anglis, M. Gobbetti and P.L.H. McSweeney (; (2000) Cystathionine lyase activity in 12 smear strains Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(2000)Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC
Curtin, A.C. and P.L.H. McSweeney ; (2000) Enzyme activities of several cheese related bacteria Proceedings of the 30th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(2000)30th Food Science and Technology Research Conference
Poveda, J. M., Sousa, M. J., Cabezas, L. and McSweeney, P. L. H.; (2000) Effect of starter and adjuncts on the peptide profile of Manchego cheese (P10) 30th Food Science and Technology Research Conference University College, Cork, Ireland, , 19-SEP-00 - 20-SEP-00 , pp.94-94 [Details]
(2000)Proceedings of the 6th Cheese Symposium
McSweeney, P.L.H., T.P. Guinee and M.J. Sousa ; (2000) Cheese as a food ingredient. Proceedings of the 6th Cheese Symposium Proceedings of the 6th Cheese Symposium Moorepark, Fermoy, Co. Cork, , pp.176-182 [Details]
(1999)29th Food Science and Technology Research Conference
Sousa, M. J. and McSweeney, P. L. H.; (1999) Studies on an Irish Farmhouse Camembert-type cheese 29th Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 15-SEP-99 - 17-SEP-99 , pp.31-31 [Details]
(1999)Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
Saldo, J., P.L.H. McSweeney, E. Sendra, A.L. Kelly and B. Guamis ; (1999) Changes in curd acidification caused by high pressure treatment Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(1999)Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
Considine, T., A.L. Kelly and P.L.H. McSweeney ; (1999) The proteolytic activity of bovine cathepsin B on the caseins Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(1999)Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
Villegas, R. and P.L.H. McSweeney ; (1999) Effect of pediococci on the ripening of Cheddar cheese Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC [Details]
(1999)Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
Shakeel-Ur-Rehman, P.L.H. McSweeney, J.M. Banks, E.Y. Brechany, D.D. Muir and P.F. Fox ; (1999) Studies on the ripening of Cheddar cheese made from blends of raw and pasteurised milk Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC [Details]
(1999). Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
Magboul, A.A.A. and P.L.H. McSweeney ; (1999) Purification of an acid phosphatase from Lactobacillus curvatus DPC2024 . Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC [Details]
(1999)Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
Considine, T., P.L.H. McSweeney and A.L. Kelly ; (1999) Effect of somatic cell proteinases on the rennet coagulation properties of skim milk Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(1999)Proceedings of the AIR/COST Action 95 symposium Du Terrior au Gout des Fromages
Fox, P.F., P.L.H. McSweeney and Shakeel-Ur-Rehman ; (1999) Contribution of the microflora of raw milk to the manufacture of Cheddar cheese Proceedings of the AIR/COST Action 95 symposium Du Terrior au Gout des Fromages Besançon, , 27-NOV-97 - 28-NOV-97 , pp.49-68 [Details]
(1998)Proceedings of the 44th International Congress of Meat Science and Technology
Hughes, M.C., A. Healy, P.L.H. McSweeney and E.E. O¿Neill ; (1998) Proteolysis of bovine F-actin by cathepsin B Proceedings of the 44th International Congress of Meat Science and Technology Barcelona, , pp.732-733 [Details]
(1998)28th Food Science and Technology Research Conference
Lane, C. N., Sousa, M. J. and McSweeney, P. L. H.; (1998) Influence of prematuration on the cheesemaking of milk (P65) 28th Food Science and Technology Research Conference University College Cork, Cork, Ireland, , 03-SEP-98 - 04-SEP-98 , pp.155-155 [Details]
(1998)Proceedings of COST95 Symposium Quality and Microbiology of Traditional and Raw Milk Cheese
Pripp, A.H., Shakeel-Ur-Rehman, T. Sørhaug, P.L.H. McSweeney and P.F. Fox ; (1998) Multivariate statistical analysis of reverse-phase chromatograms and free amino acids to evaluate the effects of single strain starters on proteolysis in miniature Cheddar-type cheeses Proceedings of COST95 Symposium Quality and Microbiology of Traditional and Raw Milk Cheese Dijon, , 30-NOV-98 - 01-DEC-98 [Details]
(1998)Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
Shakeel-Ur-Rehman, A.H. Pripp, P.L.H. McSweeney and P.F. Fox; (1998) Characterization of miniature cheeses made with different single strains of lactococci Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(1998)Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
O¿Neill, J.P., M.G. Wilkinson and P.L.H. McSweeney ; (1998) Development of novel cheese varieties capable of being manufactured on Cheddar-type equipment Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC [Details]
(1998)Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
O¿Halloran, R., W. Bockelmann, P.L.H. McSweeney and G. ; (1998) Purification and characterization of an extracellular proteinase from the microorganism,Staphylococcus sciuri S4 Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(1998)Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
Magboul A.A.A. and P.L.H. ; (1998) Purification and characterization of an aminopeptidase from Lactobacillus curvatus DPC2024 Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC [Details]
(1998)Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
Hurley, M.J., A.L. Kelly and P.L.H. McSweeney ; (1998) Novel HPLC assay for determining residual milk coagulant in cheese Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(1998)Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC
Considine, T., A. Healy, A.L. Kelly and P.L.H. McSweeney ; (1998) Proteolytic specificity of elastase on bovine -casein Proceedings of the 29th Annual Food Science and Technology Research Conference, UCC [Details]
(1998)Proceedings of COST95 Symposium Quality and Microbiology of Traditional and Raw Milk Cheeses
Shakeel-Ur-Rehman, J.M. Banks, P.L.H. McSweeney and P.F. Fox ; (1998) Growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurized milk and ripened at different temperatures Proceedings of COST95 Symposium Quality and Microbiology of Traditional and Raw Milk Cheeses Dijon, [Details]
(1998)Abstracts of papers of the American Chemical Society 216: 024-BIOL, Part 1
Malin, E. L., M.H. Alaimo, E.M. Brown, H.M. Farrell Jr, M.W. German, R.L. Dudley, P.L.H. McSweeney and P.F. Fox ; (1998) Solution studies of casein peptides: NMR, CD, FTIR, and molecular modeling studies of s1-casein, 1-23 Abstracts of papers of the American Chemical Society 216: 024-BIOL, Part 1 ucc, [Details]
(1997)Proceedings of the 43rd International Congress of Meat Science and Technology
Considine, B.M., E.E. O¿Neill and P.L.H. McSweeney ; (1997) Isolation and characterization of the low molecular weight nitrogen fraction of beef Proceedings of the 43rd International Congress of Meat Science and Technology Auckland, New Zealand, , pp.552-554 [Details]
(1997)Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC
Rattray, F P., B.M. O¿Driscoll, P.L.H. McSweeney and A.L. Kelly ; (1997) Novel assays for the detection of somatic cell proteinases in bovine milk Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC UCC, [Details]
(1997)Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC
Magboul, A A A. and P.L.H. McSweeney ; (1997) Study of peptidase activities of Lactobacillus curvatus DPC2024 Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(1997)Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC
Magboul, A.A.A. and P.L.H. McSweeney ; (1997) Characterization of an acid phosphatase from Lactobacillus plantarum DPC2739 Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC [Details]
(1997)Proceedings of the 5th Cheese Symposium
McSweeney, P.L.H. and P.F. Fox ; (1997) Indices of Cheddar cheese ripening Proceedings of the 5th Cheese Symposium Cork, , 11-MAR-97 - 13-MAR-97 , pp.73-89 [Details]
(1997)Proceedings of the 28th Annual Food Science and Technology Research Conference, UCC
Lane, C.N., D.M. Mulvihill and P.L.H. McSweeney ; (1997) Prematuration of cheesemilk: influence of process parameters Proceedings of the 28th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(1997)Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC
Moynihan, P.F., E.M. Walsh, P.F. Fox, P.L.H. McSweeney, D. Harrington and T.M. Cogan ; (1997) Chemical indices of Cheddar cheese ripening Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(1997)Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC
Shakeel-Ur-Rehman, P.F. Fox and P.L.H. McSweeney ; (1997) Use of antibiotics to study non-starter lactic acid bacteria in Cheddar cheese Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC [Details]
(1997)Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC
Hughes, M.C., E.E. O¿Neill and P.L.H. McSweeney ; (1997) Proteolysis of bovine F-actin by cathepsin B Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC UCC, [Details]
(1997)Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC
Barrett, F.M., P.L.H. McSweeney, A.L. Kelly and P.F. Fox ; (1997) Use of exogenous urokinase to increase plasmin activity in cheese Proceedings of the 27th Annual Food Science and Technology Research Conference, UCC ucc, [Details]
(1996)Proceedings of the 26th Annual Food Science and Technology Research Conference, UCC
Considine, B., P.L.H. McSweeney and E.E. O¿Neill ; (1996) Isolation of the water soluble nitrogen containing fraction of beef Proceedings of the 26th Annual Food Science and Technology Research Conference, UCC UCC, [Details]
(1996)International Dairy Federation
McSweeney, P.L.H. and P.F. Fox ; (1996) Biochemical methods for tyhe characterization of proteolysis in cheese during ripening International Dairy Federation [Details]
(1996)Proceedings of the 26th Annual Food Science and Technology Research Conference, UCC
Rooney, K., P.F. Fox, and P.L.H. McSweeney ; (1996) Protease catalysed synthesis of a glutathione derivative Proceedings of the 26th Annual Food Science and Technology Research Conference, UCC UCC, [Details]
(1995)Proceedings of the 4th Cheese Symposium
Fox, P.F. and P.L.H. McSweeney ; (1995) Chemistry, biochemistry and control of cheese flavour Proceedings of the 4th Cheese Symposium Fermoy, Co. Cork, , 13-FEB-95 - 14-FEB-95 [Details]
(1995)Proceedings of the 4th Cheese Symposium
McSweeney, P.L.H., C.M. Lynch, E.M. Walsh, P.F. Fox, K.N. Jordan, T.M. Cogan and F.D. Drinan ; (1995) Role of non-starter lactic acid bacteria in Cheddar cheese ripening . In: Moorepark, Fermoy, Co. Cork eds. Proceedings of the 4th Cheese Symposium , 13-FEB-95 - 14-FEB-95 [Details]
(1995)Proceedings of the 25th Annual Food Science and Technology Research Conference
Tobin, J., P.F. Fox and P.L.H. ; (1995) Effect of adjunct cultures on the quality of Cheddar cheese Proceedings of the 25th Annual Food Science and Technology Research Conference UCC, [Details]
(1995)Abstracts of papers of the American Chemcial Society 210: 109-AGFD, Part 1
Fox, P.F., T.K. Singh, M. Fernandez and P.L.H. McSweeney ; (1995) Proteolysis in Cheddar cheese during ripening Abstracts of papers of the American Chemcial Society 210: 109-AGFD, Part 1 [Details]
(1995)Proceedings of the 25th Annual Food Science and Technology Research Conference
Lynch, C.M., P.L.H. McSweeney, P.F. Fox, T.M. Cogan and F. Drinan ; (1995) Contribution of starter and non-starter lactobacilli to proteolysis in Cheddar cheese made with a controlled microflora Proceedings of the 25th Annual Food Science and Technology Research Conference UCC, [Details]
(1994)Proceedings of the 24th Annual Food Science and Technology Research Conference
Lynch, C.M., P.L.H. McSweeney, P.F. Fox, T.M. Cogan and F. Drinan ; (1994) Manufacture of Cheddar cheese under controlled microbiological conditions, with and without adjunct lactobacilli Proceedings of the 24th Annual Food Science and Technology Research Conference [Details]
(1994)Proceedings of the 24th Annual Food Science and Technology Research Conference
Walsh, E., P.L.H. McSweeney and P.F. Fox ; (1994) Effect of adding antibiotics to Cheddar cheese curd on the growth of non-starter lactic acid bacteria Proceedings of the 24th Annual Food Science and Technology Research Conference UCC, [Details]
(1994)11th Bienniel Cheese industry Conference
Fox, P.F., P.L.H. McSweeney and T.K. Singh ; (1994) Proteolysis in cheese during ripening 11th Bienniel Cheese industry Conference Logan, UT, [Details]
(1994)Proceedings of the 24th International Dairy Congress
Walsh, E., P.L.H. McSweeney and P.F. Fox ; (1994) Use of antibiotics to inhibit the growth of non-starter lactic acid bacteria in Cheddar cheese Proceedings of the 24th International Dairy Congress [Details]
(1994)Proceedings of the 4th FLAIR SENS Meeting
Fox, P.F. and P.L.H. McSweeney ; (1994) Applications of chromatography in the study of cheese ripening and quality Proceedings of the 4th FLAIR SENS Meeting , pp.25-59 [Details]
(1993)50th Anniversary Conference of the Society of Dairy Technology
McSweeney, P.L.H, E. Walsh, T.M. Cogan and J A. Lucey ; (1993) Manufacture of Cheddar cheese under aseptic conditions with and without adjunct lactobacillli 50th Anniversary Conference of the Society of Dairy Technology , 20-APR-93 - 21-APR-93 [Details]
(1993)Proceedings of the International Circle of Dairy Research Leaders Specialist Meeting
McSweeney, P.L.H., P.F. Fox and N.F. Olson ; (1993) Proteolysis of bovine caseins by cathepsin D: Preliminary observations and comparison with chymosin Proceedings of the International Circle of Dairy Research Leaders Specialist Meeting [Details]
(1993)Abstracts of papers of the American Chemical Society 206: 55-AGFD, Part 1
Fox, P.F., P.L.H. McSweeney and T.K. Singh ; (1993) Methodology for assessing proteolysis in cheese during maturation Abstracts of papers of the American Chemical Society 206: 55-AGFD, Part 1 , 22-AUG-93 - 22-AUG-93 [Details]
(1993)Abstracts of papers of the American Chemical Society 206: 25-AGFD, Part 1
Fox, P.F., T.K. Singh and P.L.H. ; (1993) Origins of cheese flavour Abstracts of papers of the American Chemical Society 206: 25-AGFD, Part 1 [Details]
(1992)Proceedings of the 22nd Journal of Agricultural and Food Research
McSweeney, P.L.H., N.F. Olson, P.F. Fox, A. Healy and P. Højrup ; (1992) Proteolytic specificity of chymosin on bovine s1-casein Proceedings of the 22nd Journal of Agricultural and Food Research [Details]
(1991)Proceedings of the 21st Annual Food Science and Technology Research Conference
weeney, P.L.H., J.A. Lucey, K. Jordan, T.M. Cogan and P.F. Fox ; (1991) Contribution of indigenous microflora to Cheddar cheese quality Proceedings of the 21st Annual Food Science and Technology Research Conference [Details]
‍

Abstract

 YearPublication
(1993)METHODOLOGY FOR ASSESSING PROTEOLYSIS IN CHEESE DURING MATURATION.
FOX, PF,MCSWEENEY, PLH,SINGH, TK (1993) METHODOLOGY FOR ASSESSING PROTEOLYSIS IN CHEESE DURING MATURATION. Abstract [Details]
(1993)ORIGINS OF CHEESE FLAVOR.
FOX, PF,SINGH, TK,MCSWEENEY, PLH (1993) ORIGINS OF CHEESE FLAVOR. Abstract [Details]
(1995)PROTEOLYSIS IN CHEDDAR CHEESE DURING RIPENING.
FOX, PF,SINGH, TK,FERNANDEZ, M,MCSWEENEY, PLH (1995) PROTEOLYSIS IN CHEDDAR CHEESE DURING RIPENING. Abstract [Details]
(1998)Solution structures of casein peptides: NMR, CD, FTIR, and molecular modeling studies of alpha(s1)-casein, 1-23.
Malin, EL,Alaimo, MH,Brown, EM,Farrell, HM,Germann, MW,Dudley, RL,McSweeney, PLH,Fox, PF (1998) Solution structures of casein peptides: NMR, CD, FTIR, and molecular modeling studies of alpha(s1)-casein, 1-23. Abstract [Details]
(2004)Elucidation of the role of chymosin-mediated proteolysis in texture development during Cheddar cheese ripening.
O'Mahony, JA,Lucey, JA,McSweeney, PLH (2004) Elucidation of the role of chymosin-mediated proteolysis in texture development during Cheddar cheese ripening. Abstract [Details]
(2004)Elucidation of the role of chymosin-mediated proteolysis in texture development during Cheddar cheese ripening.
O'Mahony, JA,Lucey, JA,McSweeney, PLH (2004) Elucidation of the role of chymosin-mediated proteolysis in texture development during Cheddar cheese ripening. Abstract [Details]
(2006)Rheological properties of rennet-induced milk gels made from milk protein concentrate solutions with different ratios of A(s)-: beta-casein.
O'Mahony, JA,McSweeney, PLH,Lucey, JA (2006) Rheological properties of rennet-induced milk gels made from milk protein concentrate solutions with different ratios of A(s)-: beta-casein. Abstract [Details]
(2006)Improving the texture of nonfat processed cheese for use in baking applications.
Brickley, CA,Govindasamy-Lucey, S,Jaeggi, JJ,Johnson, ME,McSweeney, PLH,Lucey, JA (2006) Improving the texture of nonfat processed cheese for use in baking applications. Abstract [Details]
‍

Book Reviews

 YearPublication
(1996)Proteolysis in cheese during ripening.
Fox, PF,McSweeney, PLH (1996) Proteolysis in cheese during ripening. Book Reviews [Details]
(1996)Experimental designs for studying the influence of the raw milk flora on cheese characteristics: A review.
Bachmann, HP,McNulty, DA,McSweeney, PLH,Ruegg, M (1996) Experimental designs for studying the influence of the raw milk flora on cheese characteristics: A review. Book Reviews [Details]
(2000)Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review.
McSweeney, PLH,Sousa, MJ (2000) Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Book Reviews [Details]
(2001)Alternatives to pilot plant experiments in cheese-ripening studies.
Shakeel-ur-Rehman,Fox, PF,McSweeney, PLH,Madkor, SA,Farkye, NY (2001) Alternatives to pilot plant experiments in cheese-ripening studies. Book Reviews [Details]
(2003)Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge.
Collins, YF,McSweeney, PLH,Wilkinson, MG (2003) Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. Book Reviews [DOI] [Details]
‍

Other

 YearPublication
(1994)PARTIAL IDENTIFICATION OF PEPTIDES FROM THE WATER-INSOLUBLE FRACTION OF CHEDDAR CHEESE.
MCSWEENEY, PLH,POCHET, S,FOX, PF,HEALY, A (1994) PARTIAL IDENTIFICATION OF PEPTIDES FROM THE WATER-INSOLUBLE FRACTION OF CHEDDAR CHEESE. Other [Details]
(1997)Chemical methods for the characterization of proteolysis in cheese during ripening.
McSweeney, PLH,Fox, PF (1997) Chemical methods for the characterization of proteolysis in cheese during ripening. Other [Details]
(1997)Effect of compositional and environmental factors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese.
Lane, CN,Fox, PF,Walsh, EM,Folkertsma, B,McSweeney, PLH (1997) Effect of compositional and environmental factors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese. Other [Details]
(2002)Defined-strain surface starters in tilsit cheese.
Hannon, JA,Lillevang, S,Sepulchre, A,Bockelmann, W,McSweeney, PLH (2002) Defined-strain surface starters in tilsit cheese. Other [Details]
(2002)Autolysis of starter bacteria and lipolysis in cheddar cheese.
Collins, YF,McSweeney, PLH,Wilkinson, MG (2002) Autolysis of starter bacteria and lipolysis in cheddar cheese. Other [Details]
(2006)Enhancement of lipolysis in cheese during ripening by low pressure homogenisation of cheese milk.
Deegan, KC,McSweeney, PLH (2006) Enhancement of lipolysis in cheese during ripening by low pressure homogenisation of cheese milk. Other [Details]
(2006)Factors affecting retention of coagulants in cheese curd.
Bansal, N,Fox, PF,McSweeney, PLH (2006) Factors affecting retention of coagulants in cheese curd. Other [Details]
(2006)Microbiology and biochemistry of traditional mozzarella cheese.
De Angelis, M,de Candia, S,Di Cagno, R,McSweeney, PLH,Gobbetti, M (2006) Microbiology and biochemistry of traditional mozzarella cheese. Other [Details]
(2006)Perspectives on cheese ripening.
McSweeney, PLH,Hayaloglu, AA,O'Mahony, JA,Bansal, N (2006) Perspectives on cheese ripening. Other [Details]
(2006)Rheological Properties of Rennet-Induced Milk Gels Made From Milk Protein Concentrate Solutions With Different Ratios of A(S)-: Beta-Casein.
O'Mahony, JA, McSweeney, PLH, Lucey, JA; (2006) Rheological Properties of Rennet-Induced Milk Gels Made From Milk Protein Concentrate Solutions With Different Ratios of A(S)-: Beta-Casein. Other [Details]
‍

Professional Activities

‍

Honours and Awards

 YearTitleAwarding Body
2004Marschall Danisco International Dairy Science Award American Dairy Science Association
2009DSc on published work National University of Ireland
‍

Professional Associations

 AssociationFunctionFrom / To
Society for Dairy Technology (UK) Member/
‍

Conference Contributions

 YearPublication
(1996)Isolation of the water-soluble nitrogen containing fraction of beef,
Considine, B., McSweeney, P.L.H. and O¿ Neill, E.E. ; (1996) Irish Journal of Food Science and Technology 35, (2), 216. [Oral Presentation], Isolation of the water-soluble nitrogen containing fraction of beef, , 01-JAN-96 - 01-JAN-96. [Details]
(1996)Isolation of the water-soluble nitrogen containing fraction of beef,
Considine, B., McSweeney, P.L.H. and O¿ Neill, E.E. ; (1996) Irish Journal of Food Science and Technology 35, (2), 216. [Oral Presentation], Isolation of the water-soluble nitrogen containing fraction of beef, , 01-JAN-96 - 01-JAN-96. [Details]
(1997)Proteolysis of bovine F-actin by cathepsin B,
Hughes, M.C., O¿ Neill, E.E. and McSweeney, P.L.H. ; (1997) Irish Journal of Agriculture and Food Research, 36, 275-276. [Oral Presentation], Proteolysis of bovine F-actin by cathepsin B, , 01-JAN-97 - 01-JAN-97. [Details]
(2008)IDF Symposium on cheese ripening and technology,
McSweeney, P.L.H.; (2008) Scientific committee. [Conference Organising Committee Member], IDF Symposium on cheese ripening and technology, Bern , 01-JAN-08 - 01-JAN-08. [Details]
(1997)Proteolysis of bovine F-actin by cathepsin B,
Hughes, M.C., O¿ Neill, E.E. and McSweeney, P.L.H. ; (1997) Irish Journal of Agriculture and Food Research, 36, 275-276. [Oral Presentation], Proteolysis of bovine F-actin by cathepsin B, , 01-JAN-97 - 01-JAN-97. [Details]
(2005)Cheese Science 2006,
McSweeney, P.L.H.; (2005) Scientific committee. [Conference Organising Committee Member], Cheese Science 2006, Sydney , 01-JAN-05 - 01-JAN-05. [Details]
(2005)IDF Symposium on indigenous enzymes in milk,
McSweeney, P.L.H.; (2005) Scientific committee, local organising committee. [Conference Organising Committee Member], IDF Symposium on indigenous enzymes in milk, Cork , 01-JUN-05 - 01-JUN-05. [Details]
(2008)IDF Symposium on cheese ripening and technology,
McSweeney, P.L.H.; (2008) Scientific committee. [Conference Organising Committee Member], IDF Symposium on cheese ripening and technology, Bern , 01-JAN-08 - 01-JAN-08. [Details]
(2005)Cheese Science 2006,
McSweeney, P.L.H.; (2005) Scientific committee. [Conference Organising Committee Member], Cheese Science 2006, Sydney , 01-JAN-05 - 01-JAN-05. [Details]
(2004)International Dairy Federation (IDF) Symposium of cheese ripening and technology,
McSweeney, P.L.H.; (2004) Scientific committee. [Conference Organising Committee Member], International Dairy Federation (IDF) Symposium of cheese ripening and technology, Prague , 01-JUN-04 - 01-JUN-04. [Details]
(2003)7th Teagasc/UCC Cheese Symposium,
O¿Mahony, S.J., Hayes, M.J., Auty, M., McSweeney, P.L.H. and Kelly, A.L.; (2003) Applications of conventional and high pressure homogenization in Cheddar cheese manufacture. [Poster Presentation], 7th Teagasc/UCC Cheese Symposium, Silver Springs, Cork , 20-OCT-03 - 21-OCT-03. [Details]
(2005)IDF Symposium on indigenous enzymes in milk,
McSweeney, P.L.H.; (2005) Scientific committee, local organising committee. [Conference Organising Committee Member], IDF Symposium on indigenous enzymes in milk, Cork , 01-JUN-05 - 01-JUN-05. [Details]
(2003)7th Cheese Symposium,
McSweeney, P.L.H.; (2003) Scientific committee. [Conference Organising Committee Member], 7th Cheese Symposium, UCC , 01-JUN-03 - 01-JUN-03. [Details]
(2004)International Dairy Federation (IDF) Symposium of cheese ripening and technology,
McSweeney, P.L.H.; (2004) Scientific committee. [Conference Organising Committee Member], International Dairy Federation (IDF) Symposium of cheese ripening and technology, Prague , 01-JUN-04 - 01-JUN-04. [Details]
(2003)40 years of dairy chemistry: a symposium in honour of PF Fox,
McSweeney, P.L.H.; (2003) Lead organier. [Conference Organising Committee Member], 40 years of dairy chemistry: a symposium in honour of PF Fox, UCC , 01-JUN-03 - 01-JUN-03. [Details]
(2001)Milk and cheese 2001,
Kubis, I., Sousa, M.J., Walsh-O’Grady, D., Kelly, A.L. and McSweeney, P.L.H.; (2001) Effect of different levels of coagulant on proteolysis in goat’s Cheddar-type cheese. [N/A], Milk and cheese 2001, Prague, Czech Republic , 10-JAN-01 - 12-JAN-01. [Details]
(2001)Nutrition and Food for the Third Millenium,
Kubis, I., Sousa, M.J., Walsh-O'Grady, D., Kelly, A.L. and McSweeney, P.L.H.; (2001) Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese. [Poster Presentation], Nutrition and Food for the Third Millenium, Nitra, Slovakia , 04-APR-01 - 05-APR-01. [Details]
(2003)7th Teagasc/UCC Cheese Symposium,
O¿Mahony, S.J., Hayes, M.J., Auty, M., McSweeney, P.L.H. and Kelly, A.L.; (2003) Applications of conventional and high pressure homogenization in Cheddar cheese manufacture. [Poster Presentation], 7th Teagasc/UCC Cheese Symposium, Silver Springs, Cork , 20-OCT-03 - 21-OCT-03. [Details]
(2003)7th Cheese Symposium,
McSweeney, P.L.H.; (2003) Scientific committee. [Conference Organising Committee Member], 7th Cheese Symposium, UCC , 01-JUN-03 - 01-JUN-03. [Details]
(2000)Mammary Gland Biology, EU Cost Action 825, Workshop,
Larsen, L.B., Kelly, A.L., Hayes, M.G., McSweeney, P.L.H., Benfeldt, C., Heegaard, C.W., Wium, H., Ardö, Y., Qvist, K.B. and Petersen, T.E.; (2000) The milk aspartic proteinase cathepsin D: Functional and biological aspects. [Oral Presentation], Mammary Gland Biology, EU Cost Action 825, Workshop, Danish Institute of Agricultural Sciences, Research Centre Foulum, Denmark , 07-APR-00 - 08-APR-00. [Details]
(2000)IDF Symposium,
McSweeney, P. L. H. and Sousa, M. J.; (2000) Recent developments in the study of proteolysis in cheese during ripening. [Plenary Lecture], IDF Symposium, Banff, Canada , 13-MAR-00 - 14-MAR-00. [Details]
(2003)40 years of dairy chemistry: a symposium in honour of PF Fox,
McSweeney, P.L.H.; (2003) Lead organier. [Conference Organising Committee Member], 40 years of dairy chemistry: a symposium in honour of PF Fox, UCC , 01-JUN-03 - 01-JUN-03. [Details]
(2000)EU Cost Action 825, Workshop,
Larsen, L.B., Kelly, A.L., Hayes, M.G., McSweeney, P.L.H., Benfeldt, C., Heegaard, C.W., Wium, H., Ardö, Y., Qvist, K.B. and Petersen, T.E.; (2000) The milk aspartic proteinase cathepsin D: Functional and biological aspects. [Oral Presentation], EU Cost Action 825, Workshop, Danish Institute of Agricultural Sciences, Research Centre Foulum, Denmark , 07-APR-00 - 08-APR-00. [Details]
(2000)30th Annual Food Science and Technology Conference, University College Cork,
Hayes, M.G., Oliveira, J.C., McSweeney, P.L.H. and Kelly, A.; (2000) Thermal inactivation kinetics of the milk clotting enzyme chimosin. [Poster Presentation], 30th Annual Food Science and Technology Conference, University College Cork, Cork, Ireland , 01-SEP-00 - 30-DEC-99. [Details]
(1997)Proceedings of the 43rd International Congress of Meat Science and Technology, Auckland, New Zealand,
Considine, B. M.; O'Neill, E.; McSweeney, P. L. H.; (1997) *. [N/A], Proceedings of the 43rd International Congress of Meat Science and Technology, Auckland, New Zealand, Isolation and Characterization of the Low Molecular Weight Nitrogen Fraction of Beef [B3380] , 01-JAN-97 - 30-DEC-99. [Details]
(2001)Milk and cheese 2001,
Kubis, I., Sousa, M.J., Walsh-O’Grady, D., Kelly, A.L. and McSweeney, P.L.H.; (2001) Effect of different levels of coagulant on proteolysis in goat’s Cheddar-type cheese. [N/A], Milk and cheese 2001, Prague, Czech Republic , 10-JAN-01 - 12-JAN-01. [Details]
(1997)Irish Journal of Agricultural and Food Research,
Considine, T.; Kelly, A. L.; McSweeney, P. L. H.; (1997) *. [N/A], Irish Journal of Agricultural and Food Research, Hydrolysis of the Caseins and Whey Proteins by Somatic Cell Proteinases [B3378] , 01-JAN-97 - 30-DEC-99. [Details]
(2001)Nutrition and Food for the Third Millenium,
Kubis, I., Sousa, M.J., Walsh-O'Grady, D., Kelly, A.L. and McSweeney, P.L.H.; (2001) Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese. [Poster Presentation], Nutrition and Food for the Third Millenium, Nitra, Slovakia , 04-APR-01 - 05-APR-01. [Details]
(1997)Proceedings. Fifth Cheese Symposium, Moorepark, Co. Cork,
McSweeney, P. L. H.; Fox, P. F.; (1997) *. [N/A], Proceedings. Fifth Cheese Symposium, Moorepark, Co. Cork, Indices of Cheddar Cheese Ripening [B3250] , 01-JAN-97 - 30-DEC-99. [Details]
(2000)Mammary Gland Biology, EU Cost Action 825, Workshop,
Larsen, L.B., Kelly, A.L., Hayes, M.G., McSweeney, P.L.H., Benfeldt, C., Heegaard, C.W., Wium, H., Ardö, Y., Qvist, K.B. and Petersen, T.E.; (2000) The milk aspartic proteinase cathepsin D: Functional and biological aspects. [Oral Presentation], Mammary Gland Biology, EU Cost Action 825, Workshop, Danish Institute of Agricultural Sciences, Research Centre Foulum, Denmark , 07-APR-00 - 08-APR-00. [Details]
(1996)Proceedings of the 2nd Plenary Meeting COST-95, Vitoria, Spain (30 November-2 December 1995),
McSweeney, P. L. H.; Bachmann, H. P.; Rüegg, M.; McNulty, D. A.; (1996) *. [N/A], Proceedings of the 2nd Plenary Meeting COST-95, Vitoria, Spain (30 November-2 December 1995), Experimental Design/Cheese Technology Working Group [B3388] , 01-JAN-96 - 30-DEC-99. [Details]
(1996)Bulletin 317, International Dairy Federation, Brussels,
McSweeney, P. L. H.; Fox, P. F.; (1996) *. [N/A], Bulletin 317, International Dairy Federation, Brussels, Biochemical Methods for the Characterization of Proteolysis in Cheese During Ripening [B3373] , 01-JAN-96 - 30-DEC-99. [Details]
(1996)Experimental design/cheese technology working group,
McSweeney, P.L.H., H.P. Bachmann, M. Rüegg and D.A. McNulty; (1996) Experimental design/cheese technology working group. [Invited Lectures (Conference)], Experimental design/cheese technology working group, . [Details]
(2000)IDF Symposium,
McSweeney, P. L. H. and Sousa, M. J.; (2000) Recent developments in the study of proteolysis in cheese during ripening. [Plenary Lecture], IDF Symposium, Banff, Canada , 13-MAR-00 - 14-MAR-00. [Details]
(1995)Proceedings. 4th Cheese Symposium, Moorepark,
McSweeney, P. L. H.; Lynch, C. M.; Walsh, E. M.; Fox, P. F.; Jordan, K. N.; Cogan, T. M.; Drinan, F. D.; (1995) *. [N/A], Proceedings. 4th Cheese Symposium, Moorepark, Role of Non-Starter Lactic Acid Bacteria in Cheddar Cheese Ripening [B3257] , 01-JAN-95 - 30-DEC-99. [Details]
(2000)EU Cost Action 825, Workshop,
Larsen, L.B., Kelly, A.L., Hayes, M.G., McSweeney, P.L.H., Benfeldt, C., Heegaard, C.W., Wium, H., Ardö, Y., Qvist, K.B. and Petersen, T.E.; (2000) The milk aspartic proteinase cathepsin D: Functional and biological aspects. [Oral Presentation], EU Cost Action 825, Workshop, Danish Institute of Agricultural Sciences, Research Centre Foulum, Denmark , 07-APR-00 - 08-APR-00. [Details]
(1995)Proceedings of the AIR/COST-FLORA Meeting, Reggio-Emilia (June),
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; (1995) *. [N/A], Proceedings of the AIR/COST-FLORA Meeting, Reggio-Emilia (June), Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese With a Control , 01-JAN-95 - 30-DEC-99. [Details]
(2000)30th Annual Food Science and Technology Conference, University College Cork,
Hayes, M.G., Oliveira, J.C., McSweeney, P.L.H. and Kelly, A.; (2000) Thermal inactivation kinetics of the milk clotting enzyme chimosin. [Poster Presentation], 30th Annual Food Science and Technology Conference, University College Cork, Cork, Ireland , 01-SEP-00 - 30-DEC-99. [Details]
(1994)Journal of Dairy Science,
McSweeney, P. L. H.; Walsh, E.; Lynch, C. M.; Fox, P. F.; Cogan, T. M.; (1994) *. [N/A], Journal of Dairy Science, Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions, With and Without Adjunct , 01-JAN-94 - 30-DEC-99. [Details]
(1994)Proceedings. 24th International Dairy Congress, Melbourne, Brief Communication,
Walsh, E.; McSweeney, P. L. H.; Fox, P. F.; (1994) *. [N/A], Proceedings. 24th International Dairy Congress, Melbourne, Brief Communication, Use of Antibiotics to Inhibit Growth of Non-Starter Lactic Acid Bacteria in Cheddar Cheese [B3322] , 01-JAN-94 - 30-DEC-99. [Details]
(1997)Proceedings of the 43rd International Congress of Meat Science and Technology, Auckland, New Zealand,
Considine, B. M.; O'Neill, E.; McSweeney, P. L. H.; (1997) *. [N/A], Proceedings of the 43rd International Congress of Meat Science and Technology, Auckland, New Zealand, Isolation and Characterization of the Low Molecular Weight Nitrogen Fraction of Beef [B3380] , 01-JAN-97 - 30-DEC-99. [Details]
(1993)International Circle of Dairy Research Leaders Specialist Meeting, 1993,
McSweeney, P. L. H.; Fox, P. F.; Olson, N. F.; (1993) *. [N/A], International Circle of Dairy Research Leaders Specialist Meeting, 1993, Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin , 01-JAN-93 - 30-DEC-99. [Details]
(1997)Irish Journal of Agricultural and Food Research,
Considine, T.; Kelly, A. L.; McSweeney, P. L. H.; (1997) *. [N/A], Irish Journal of Agricultural and Food Research, Hydrolysis of the Caseins and Whey Proteins by Somatic Cell Proteinases [B3378] , 01-JAN-97 - 30-DEC-99. [Details]
(1993)Poster presented at 50th Anniversary Conference of the Society of Dairy Technology,,
McSweeney, P.L.H, E. Walsh, T.M. Cogan and J A. Lucey ; (1993) Manufacture of Cheddar cheese under aseptic conditions with and without adjunct lactobacillli. [Peer Reviewed Published Proceedings], Poster presented at 50th Anniversary Conference of the Society of Dairy Technology,, , 08-SEP-93 - 09-SEP-93. [Details]
(1992)Proceedings. 3rd Moorepark Cheese Symposium,
McSweeney, P. L. H.; Fox, P. F.; Lucey, J. A.; Jordan, K. N.; Cogan, T. M.; (1992) *. [N/A], Proceedings. 3rd Moorepark Cheese Symposium, Use of Microfiltration to Study the Maturation of Cheddar Cheese [B3318] , 01-JAN-92 - 30-DEC-99. [Details]
(1997)Proceedings. Fifth Cheese Symposium, Moorepark, Co. Cork,
McSweeney, P. L. H.; Fox, P. F.; (1997) *. [N/A], Proceedings. Fifth Cheese Symposium, Moorepark, Co. Cork, Indices of Cheddar Cheese Ripening [B3250] , 01-JAN-97 - 30-DEC-99. [Details]
(1996)Proceedings of the 2nd Plenary Meeting COST-95, Vitoria, Spain (30 November-2 December 1995),
McSweeney, P. L. H.; Bachmann, H. P.; Rüegg, M.; McNulty, D. A.; (1996) *. [N/A], Proceedings of the 2nd Plenary Meeting COST-95, Vitoria, Spain (30 November-2 December 1995), Experimental Design/Cheese Technology Working Group [B3388] , 01-JAN-96 - 30-DEC-99. [Details]
(1996)Bulletin 317, International Dairy Federation, Brussels,
McSweeney, P. L. H.; Fox, P. F.; (1996) *. [N/A], Bulletin 317, International Dairy Federation, Brussels, Biochemical Methods for the Characterization of Proteolysis in Cheese During Ripening [B3373] , 01-JAN-96 - 30-DEC-99. [Details]
(1996)Experimental design/cheese technology working group,
McSweeney, P.L.H., H.P. Bachmann, M. Rüegg and D.A. McNulty; (1996) Experimental design/cheese technology working group. [Invited Lectures (Conference)], Experimental design/cheese technology working group, . [Details]
(1995)Proceedings. 4th Cheese Symposium, Moorepark,
McSweeney, P. L. H.; Lynch, C. M.; Walsh, E. M.; Fox, P. F.; Jordan, K. N.; Cogan, T. M.; Drinan, F. D.; (1995) *. [N/A], Proceedings. 4th Cheese Symposium, Moorepark, Role of Non-Starter Lactic Acid Bacteria in Cheddar Cheese Ripening [B3257] , 01-JAN-95 - 30-DEC-99. [Details]
(1995)Proceedings of the AIR/COST-FLORA Meeting, Reggio-Emilia (June),
Lynch, C. M.; McSweeney, P. L. H.; Fox, P. F.; Cogan, T. M.; Drinan, F. D.; (1995) *. [N/A], Proceedings of the AIR/COST-FLORA Meeting, Reggio-Emilia (June), Contribution of Starter and Non-Starter Lactobacilli to Proteolysis in Cheddar Cheese With a Control , 01-JAN-95 - 30-DEC-99. [Details]
(1994)Journal of Dairy Science,
McSweeney, P. L. H.; Walsh, E.; Lynch, C. M.; Fox, P. F.; Cogan, T. M.; (1994) *. [N/A], Journal of Dairy Science, Manufacture of Cheddar Cheese Under Controlled Microbiological Conditions, With and Without Adjunct , 01-JAN-94 - 30-DEC-99. [Details]
(1994)Proceedings. 24th International Dairy Congress, Melbourne, Brief Communication,
Walsh, E.; McSweeney, P. L. H.; Fox, P. F.; (1994) *. [N/A], Proceedings. 24th International Dairy Congress, Melbourne, Brief Communication, Use of Antibiotics to Inhibit Growth of Non-Starter Lactic Acid Bacteria in Cheddar Cheese [B3322] , 01-JAN-94 - 30-DEC-99. [Details]
(1993)International Circle of Dairy Research Leaders Specialist Meeting, 1993,
McSweeney, P. L. H.; Fox, P. F.; Olson, N. F.; (1993) *. [N/A], International Circle of Dairy Research Leaders Specialist Meeting, 1993, Proteolysis of Bovine Caseins by Cathepsin D: Preliminary Observations and Comparison With Chymosin , 01-JAN-93 - 30-DEC-99. [Details]
(1993)Poster presented at 50th Anniversary Conference of the Society of Dairy Technology,,
McSweeney, P.L.H, E. Walsh, T.M. Cogan and J A. Lucey ; (1993) Manufacture of Cheddar cheese under aseptic conditions with and without adjunct lactobacillli. [Peer Reviewed Published Proceedings], Poster presented at 50th Anniversary Conference of the Society of Dairy Technology,, , 08-SEP-93 - 09-SEP-93. [Details]
(1992)Proceedings. 3rd Moorepark Cheese Symposium,
McSweeney, P. L. H.; Fox, P. F.; Lucey, J. A.; Jordan, K. N.; Cogan, T. M.; (1992) *. [N/A], Proceedings. 3rd Moorepark Cheese Symposium, Use of Microfiltration to Study the Maturation of Cheddar Cheese [B3318] , 01-JAN-92 - 30-DEC-99. [Details]
(2004)American Dairy Science Association Annual Meeting,
O’Mahony, J. A., Lucey, J. A. and McSweeney, P. L. H. (2004) Elucidation of the role of chymosin-mediated proteolysis in texture development during Cheddar cheese ripening. [Oral Presentation], American Dairy Science Association Annual Meeting, St. Louis, Missouri, USA . [Details]
(2006)Improving The Texture of Nonfat Processed Cheese For Use In Baking Applications,
Brickley, CA, Govindasamy-Lucey, S, Jaeggi, JJ, Johnson, ME, McSweeney, PLH, Lucey, JA; (2006) Journal of Animal Science. [Oral Presentation], Improving The Texture of Nonfat Processed Cheese For Use In Baking Applications, USA . [Details]
(1997)Isolation and characterisation of low molecular weight nitrogen fraction of beef,
Considine, B.M., O¿ Neill, E. and McSweeney, P.L.H; (1997) Proceedings of the 43rd International Congress of Meat Science and Technology, p552-554. [Oral Presentation], Isolation and characterisation of low molecular weight nitrogen fraction of beef, Aukland, New Zealand , 01-JAN-97 - 01-JAN-97. [Details]
(2006)American Dairy Science Association Annual Meeting,
O’Mahony, J. A., Lucey, J. A. and McSweeney, P. L. H. (2006) Rheological properties of rennet-induced milk gels made from milk protein concentrate solutions with different ratios of αs-: β-casein. [Oral Presentation], American Dairy Science Association Annual Meeting, Minneapolis, Minnesota, USA . [Details]
‍

Committees

 CommitteeFunctionFrom / To
Academic Council Member2006 / 2014
Academic Board Member2009 / 2014
Academic Developments and Standards Committee Chair2013 / 2014
‍

Employment

 EmployerPositionFrom / To
School of Food and Nutritional Sciences, UCC Professor (Scale 2)01-SEP-06 / 27-NOV-14
UCC Statutory (Senior) lecturer01-SEP-99 / 01-SEP-06
UCC College Lecturer01-SEP-95 / 01-SEP-99
University College Cork Interim Head of College01-JAN-14 / 02-AUG-15
‍

Education

 YearInstitutionQualificationSubject
1990UCC BSC (HONS)Food Science and Technology
2006UCC MAClassics
1993UCC PhDFood Chemistry
2009NUI Doctor of ScienceFood Chemistry
‍

Consultancy

 ClientDescription
Major International Biotechnology Company (disclosed)
Confidential report to major international biotechnology company in relation to a case before the courts
International Biotechnology Company (disclosed)
Consultant to another international biotechnology company in relation to patent dispute.
‍

Other Activities

 Description

Visits Abroad

(Destination of Visit    -     Purpose        -    Period)

Paris, Ede (NL), Ayr (UK),- Project meetings - 2003
Prague - Project meeting - 2004
Potenza (Italy) - Giving lecture course - 2004
Foggia (Italy) - PhD selection committee - 2004
Kiel, Dange (France) - Project meetings - 2005
Queretaro (Mexico) - Giving lecture course - 2005
Pretoria - Giving lecture course - 2006
Copenhagen - Planning meeting for international MSc - 2007
China Student - recruitment - 2007
Argentina Conference, - visiting two research centres - 2008
Turkey - Teaching courses in two universities - 2008
London - Consultancy - 2008
Berne, Conference, 2008
Copenhagen, External Examiner, 2009 
Avellino, Italy, Conference 2009
Northern Cyprus and Turkey, Conference and Industry Visit 2010
Helsinki, Teaching short course and Industry Visit, 2011
Zlin, Chech Republic, Teaching Short Course, 2011
Quenetario (Mexico), Lecture Course, 2011
Reading University, UK. External Examiner, 2012
University of Sassari, Sardinia, Italy, Teaching Course, 2012
Beijing Technology and Business University, Student Recruitment, 2012
Avellino, Italy, Conference, 2012
 


Journal Refereeing

Number of Articles - 82

Journal of Dairy Science, Egyptian Journal of Dairy Science, International Dairy Journal, International Journal of Food Science and Technology, Italian Journal of Food Science, Journal of Dairy Research, International Journal of Dairy Technology, Le Lait (Dairy Science and Technology), Journal of Agricultural and Food Chemistry, Food Chemistry, Australian Journal of Dairy Technology, Journal of the Science of Food and Agriculture, Lebensmittel Wissenschaft und Technologie, Food Technology and Biotechnology, Journal of Applied Microbiology, Food Microbiology, Compendium of Biochemistry and Biophysics,


Journal Issue (Editorship)

1995 to date Egyptian Journal of Dairy Science (Editorial Board)
1999-date Le Lait (Editorial Board)

2000 Proceedings of the 6th Cheese Symposium, Teagasc, Dublin.
2002-2004 Applied Biotechnology, Food Science and Policy (Editorial Board)
2004
2005-date International Dairy Journal (periodic guest editor, Editorial Board)

2005-date International Journal of Dairy Technology (Editorial Board)

2007-date Journal of Academic Food (Turkey) (Editorial Board)


‍

Teaching Activities

‍

Teaching Interests

I teach a range of courses in Food Chemistry and Food Technology, with particular emphasis on dairy chemistry and cheese science and technology.‍

Current Postgraduate Students

 StudentDegree TypePrimary
Bhatti Morina Masters Degree by ResearchYes
Mc Auliffe Lisa Norma Doctoral DegreeYes
Ibanez Alfaro Rodrigo Ignacio Doctoral DegreeYes
Kanniganti Sandeep Kumar Doctoral DegreeYes
O Sullivan Daniel John Doctoral DegreeYes
Ooi Jeng Yin Masters Degree by ResearchNo
Brosnan Siobhan Moira Doctoral DegreeYes
Bertuzzi Andrea Doctoral DegreeYes
‍

Modules Taught

 Term (ID))TitleLinkSubject
2015Dissertation in Food Science FS6109Dissertation in Food Science
2015Advanced Analytical Methods FS4603Advanced Analytical Methods
2015Research Project FS4001Research Project
2015Advanced Analytical Methods FS4003Advanced Analytical Methods
2015Introductory Food Chemistry: Food Constituents FS2002Introductory Food Chemistry: Food Constituents
2015Sensory Analysis, Flavour and Colour FS3004Sensory Analysis, Flavour and Colour
2015Dairy Science and Technology FS4020Dairy Science and Technology
2015Advanced Topics in Dairy Biochemistry FS6106Advanced Topics in Dairy Biochemistry
2015Food Chemistry and Packaging FS1824Food Chemistry and Packaging
2015Team Product Development Project FS4002Team Product Development Project
2015Chemistry of Food Proteins FS3002Chemistry of Food Proteins
2015Foundations of Food Chemistry FS1004Foundations of Food Chemistry
2015Chemistry of Food Proteins FS3602Chemistry of Food Proteins
2015Topics in Food Science FS4022Topics in Food Science
2015Cheese and Fermented Dairy Products FS6120Cheese and Fermented Dairy Products

Contact details

  • ‍Paul McSweeney
    Professor (Scale 2)
  • ‍p.mcsweeney@ucc.ie
  • ‍School of Food & Nutritional Sciences
    Room 234, Food Science Building
    University College Cork
    Cork
    Ireland
  • ‍ +353 21 490 2011

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