SCIENTIFIC PUBLICATIONS December 18, 2009
SCIENTIFIC PUBLICATIONS
PLH McSWEENEY MA PhD DSc
THESES
McSweeney, P.L.H. (1993). Primary Proteolysis of Caseins in Cheddar Cheese. Ph.D. Thesis. National University of Ireland, Cork, 198pp.
McSweeney, P.L.H. (2006). Memories of Constantine the Great in the Greek East. MA Dissertation, National University of Ireland, Cork, 67 pp.
SCIENTIFIC PUBLICATIONS
PLH McSWEENEY MA PhD DSc
THESES
McSweeney, P.L.H. (1993). Primary Proteolysis of Caseins in Cheddar Cheese. Ph.D. Thesis. National University of Ireland, Cork, 198pp.
McSweeney, P.L.H. (2006). Memories of Constantine the Great in the Greek East. MA Dissertation, National University of Ireland, Cork, 67 pp.
McSweeney, P.L.H. (2009). The Biochemistry of Cheese Ripening, Vols 1-4. Published work submitted to the National University of Ireland for the degree of Doctor of Science.
BOOKS
Fox, P.F. and P.L.H. McSweeney (1998). Dairy Chemistry and Biochemistry. Blackie Academic and Professional Publishers, London, 478 pp. (Reprinted with corrections, 2003.)
Fox, P.F., T.P. Guinee, T.M. Cogan and P.L.H. McSweeney (2000). Fundamentals of Cheese Science. Aspen Publishers, Gaithersburg, MD. 587 pp.
Fox, P.F. and P.L.H. McSweeney (eds) (2003). Advanced Dairy Chemistry-I. Proteins, 3rd. Edition, Kluwer Academic/Plenum Publishers, New York 1346 pp.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds) (2004). Cheese: Chemistry, Physics and Microbiology. Volume 1. General Aspects. 3rd Edition, Elsevier Applied Science, Amsterdam. 617 pp.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds) (2004). Cheese: Chemistry, Physics and Microbiology. Volume 2. Major Cheese Groups. 3rd Edition, Elsevier Applied Science, Amsterdam. 434 pp.
Fox, P.F. and P.L.H. McSweeney (eds) (2006). Advanced Dairy Chemistry-2. Lipids, 3rd. Edition, P.F. Fox and P.L.H. McSweeney (eds.), Springer Publishers, New York. 801 pp.
McSweeney, P.L.H. (ed.) (2007). Cheese Problems Solved. Woodhead Publ., Cambridge. 402 pp.
McSweeney, P.L.H. and P.F. Fox (eds) (2009). Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Components, 3rd. Edition, Springer Publishers, New York. 778 pp.
Books in Preparation
Fuquay, J., P.F. Fox and P.L.H. McSweeney (eds). (2011). Encyclopedia of Dairy Sciences, 4 vols., 2nd ed., Elsevier, London.
RESEARCH PAPERS
McSweeney, P.L.H., P.F. Fox, J.A. Lucey, K.N. Jordan and T.M. Cogan (1993). Contribution of the indigenous microflora to the maturation of Cheddar cheese. International Dairy Journal 3, 613-634.
McSweeney, P.L.H., N.F. Olson, P.F. Fox, A. Healy and P. Højrup (1993). Proteolytic specificity of chymosin on bovine as1-casein. Journal of Dairy Research 60, 401-412.
McSweeney, P.L.H., P.F. Fox and J. Law (1993). Contribution of cell wall-associated proteinases of Lactococcus to the primary proteolysis of b-casein in Cheddar cheese. Milchwissenschaft 48, 319-321
McSweeney, P.L.H., N.F. Olson, P.F. Fox, A. Healy and P. Højrup (1993). Proteolytic specificity of plasmin on bovine as1-casein. Food Biotechnology 7, 143-158.
McSweeney, P.L.H., N.F. Olson, P.F. Fox and A. Healy (1994). Proteolysis of bovine as2-casein by chymosin. Zeitschrift für Lebensmittel- Untersuchung und-Forschung 199, 429-432.
McSweeney, P.L.H., S. Pochet, P.F. Fox and Á. Healy (1994). Partial identification of peptides from the water-insoluble fraction of Cheddar cheese. Journal of Dairy Research 61, 587-590.
McSweeney, P.L.H., E.M. Walsh, P.F. Fox, T.M. Cogan, F.D. Drinan and M. Castelo-Gonzalez (1994). A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality. Irish Journal of Agricultural and Food Research 33, 183-192.
McSweeney, P.L.H., P.F. Fox and N.F. Olson (1995). Proteolysis of bovine caseins by cathepsin D: Preliminary observations and comparison with chymosin. International Dairy Journal 5, 321-336.
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.
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.
Walsh, E.M., P.L.H. McSweeney and P.F. Fox (1996). Use of antibiotics to inhibit non-starter lactic acid bacteria in Cheddar cheese. International Dairy Journal 6, 425-431.
Kelly, M., P.F. Fox and P.L.H. McSweeney (1996). Influence of salt-in-moisture on proteolysis in Cheddar-type cheese. Milchwissenschaft 51, 498-501.
Lynch, C.M., P.L.H. McSweeney, P.F. Fox, T.M. Cogan and F.D. Drinan (1996). Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions. International Dairy Journal 6, 851-867.
Zarmpoutis, I.V., J. Beechinor, P.L.H. McSweeney and P.F. Fox (1996). Proteolysis in the Irish farmhouse blue cheese, Chetwynd. Irish Journal of Agricultural and Food Research 35, 25-36.
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
Lynch, C.M., P.L.H. McSweeney, P.F. Fox, T.M. Cogan and F.D. Drinan (1997). Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora. Lait 77, 441-459.
Lane, C.N., P.F. Fox, D.E. Johnston and P.L.H. McSweeney (1997). Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening. International Dairy Journal 7, 453-464.
Zarmpoutis, I.V., P.L.H. McSweeney and P.F. Fox (1997). Proteolysis in blue-veined cheese: an intervarietal study. Irish Journal of Agricultural and Food Research 36, 219-229.
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.
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.
Shakeel-Ur-Rehman, P.L.H. McSweeney and P.F. Fox (1998). Protocol for the manufacture of miniature cheeses. Lait 78, 608-620.
Hughes, M.C., E.E. O’Neill, P.L.H. McSweeney and Á. Healy (1999). Proteolysis of bovine F-actin by cathepsin B. Food Chemistry 64, 525-530.
Magboul, A.A.A. and P.L.H. McSweeney (1999). Purification and characterization of an acid phosphatase from Lactobacillus plantarum DPC2739. Food Chemistry 65, 15-22.
Magboul, A.A.A. and P.L.H. McSweeney (1999). Purification and characterization of an aminopeptidase from Lactobacillus curvatus DPC2024. International Dairy Journal 9, 107-116.
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.
Magboul, A.A.A. and P.L.H. McSweeney (1999). PepN-like aminopeptidase from Lactobacillus curvatus DPC2024: purification and characterization. Lait 79, 515-526.
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.
Hurley, M.J., B.M. O’Driscoll, A.L. Kelly and P.L.H. McSweeney (1999). Novel assay for the determination of residual coagulant activity in cheese. International Dairy Journal 9, 553-558.
O’Driscoll, B.M., F.P. Rattray, P.L.H. McSweeney and A.L. Kelly (1999). Protease activities in raw milk determined using a synthetic heptapeptide substrate. Journal of Food Science 64, 606-611.
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.
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.
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.
Barrett, F.M., A.L. Kelly, P.L.H. McSweeney and P.F. Fox (1999). Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening. International Dairy Journal 9, 421-427.
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.
Magboul, A.A.A. and P.L.H. McSweeney (1999). Purification and characterization of a dipeptidase from Lactobacillus curvatus DPC2024. Food Chemistry 67, 233-240.
Magboul, A.A.A. and P.L.H. McSweeney (1999). Purification and characterization of an acid phosphatase from Lactobacillus curvatus DPC2024. International Dairy Journal 9, 849-885.
Considine, T., A. Healy, A.L. Kelly and P.L.H. McSweeney (2000). Proteolytic specificity of elastase on bovine as1-casein. Food Chemistry 69, 19-26.
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.
Hughes, M.C., E.E. O’Neill, P.L.H. McSweeney and Á. Healy (2000). Proteolytic specificity of cathepsin D on bovine F-actin. Meat Science 56, 165-172.
Pripp, A.H., P.L.H. McSweeney, T. Sørhaug and P.F. Fox (2000). Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactococcus. International Dairy Journal 10, 25-31.
Shakeel-Ur-Rehman, J. Banks, P.L.H. McSweeney and P.F. Fox (2000). Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk. International Dairy Journal 10, 45-53.
Shakeel-Ur-Rehman, J. Banks, D.D. Muir, E.Y. Brechany, P.L.H. McSweeney and P.F. Fox (2000). Influence of ripening temperature on volatiles profile and flavour compounds in Cheddar cheese made from raw or pasteurised milk. International Dairy Journal 10, 55-65.
Shakeel-Ur-Rehman, P.L.H. McSweeney, J. Banks, E.Y. Brechany, D.D. Muir and P.F. Fox (2000). Ripening of Cheddar cheese made from blends of raw and pasteurised milk. International Dairy Journal 10, 33-44.
Hurley, M.J., L.B. Larsen, A.L. Kelly and P.L.H. McSweeney (2000). Cathepsin D activity in Quarg. International Dairy Journal 10, 453-458.
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 solution. Milchwissenschaft 55, 263-266.
Sousa, M.J. and P.L.H. McSweeney (2001). Studies on the ripening of Cooleeney, an Irish farmhouse Camembert-type cheese. Irish Journal of Agricultural and Food Research 40, 83-95.
Hayes, M.G., M.J. Hurley, A.A.A. Magboul, L.B. Larsen, C.W. Heegard, J.C. Oliveira, P.L.H. McSweeney and A.L. Kelly (2000). Thermal inactivation kinetics of bovine cathepsin D. Journal of Dairy Research 68, 267-276.
Hughes, M.C., S. Geary, E. Dransfield, P.L.H. McSweeney and E.E. O’Neill (2001). Characterization of peptides released from rabbit skeletal muscle troponin-T by m-calpain under conditions of low temperature and high ionic strength. Meat Science 59, 61-69.
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). Solution structures of casein peptides: NMR, FTIR, CD and molecular modeling studies of as1-casein, 1-23. Journal of Protein Chemistry 20, 391-404.
Curtin, A.C., M. De Angelis, M. Cipriani, M.R. Corbo, P.L.H. McSweeney and M. Gobbetti (2001). Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl on activity, by Quadratic Response Surface Methodology. Journal of Applied Microbiology 91, 312-321.
Lane, C.N., M.J. Sousa and P.L.H. McSweeney (2001). Effect of prematuration conditions on the proteolytic and rheological properties of cheesemilk. Lait 81, 415-427.
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.
Hughes, M.C., J.P. Kerry, E.K. Arendt, P.M. Kenneally, P.L.H. McSweeney and E.E. O’Neill (2002). Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Science 62, 205-16.
Magboul, A.A.A., L.B. Larsen, P.L.H. McSweeney and A.L. Kelly (2001). Cysteine protease activity in bovine milk. International Dairy Journal 11, 865-872.
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.
Saldo, J., P.L.H. McSweeney, E. Sendra, A.L. Kelly and B. Guamis (2002). Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening. International Dairy Journal 12, 35-44.
Considine, T., S. Geary, A.L. Kelly and P.L.H. McSweeney (2002). Proteolytic specificity of cathepsin G on bovine as1- and b-caseins. Food Chemistry, 76, 59-67.
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.
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.
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.
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.
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.
Considine, T., A. Healy, A.L. Kelly and P.L.H. McSweeney (2004). Hydrolysis of bovine caseins by cathepsin B, a cysteine protease indigenous to milk. International Dairy Journal 14, 117-124.
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.
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-g-lyase and use as adjunct starter in cheesemaking. Journal of Dairy Research 69, 256-268.
De Angelis, M., G. Gallo, M.R. Corbo, P.L.H. McSweeney, M. Faccia, M. Giovine and M. Gobbetti (2003). 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.
Churchilll, M.M., J.A. Hannon and P.L.H. McSweeney (2003). Proteolysis at the surface of Tilsit cheese. Milchwissenschaft 58, 293-296.
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.
Curtin, A.C. and P.L.H. McSweeney (2003). Catabolism of aromatic amino acids in cheese-related bacteria: aminotranserase and decarboxylase activities. Journal of Dairy Research 70, 249-252.
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.
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.
Hayaloglu, A.A., M. Guven, P.F. Fox, J.A. Hannon and P.L.H. McSweeney (2004). Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus. International Dairy Journal 14, 599-610.
Hannon, J.A., M.J. Sousa, S. Lillevang, A. Sepulchre, W. Bockelmann and P.L.H. McSweeney (2004). Effect of defined-strain surface starters on the ripening of Tilsit cheese. International Dairy Journal 14, 871-880.
Fallico, V., P.L.H. McSweeney, K.J. Siebert, J. Horne, S. Carpino, and G. Licitra (2003). Chemometric analysis of proteolysis during ripening of Ragusano cheese. Journal of Dairy Science 87, 3138-3152.
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.
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.
Upadhyay, V.K., M.J. Sousa, P. Ravn, H. Israelsen, A.L. Kelly and P.L.H. McSweeney (2004). Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese during ripening. Lait 84, 527-538.
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.
O’Sullivan, N.A., M.J. Sousa, D. O’Grady-Walsh, T. Uniacke, A.L. Kelly and P.L.H. McSweeney (2005). Ripening of Camembert-type cheese made from caprine milk using calf rennet or caprine rennet as coagulant. International Journal of Dairy Technology 58, 13-18.
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.
Upadhyay, V.K., P. Ravn, H. Israelsen, M.J. Sousa, A.L. Kelly and P.L.H. McSweeney (2006). Acceleration of proteolysis during the ripening of Cheddar-type cheese made using a streptokinase-producing strain of Lactococcus. Journal of Dairy Research 73, 70-73.
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.
De Angelis, M., G. Gallo, L. Settanni, M. R. Corbo, P.L.H. McSweeney and M. Gobbetti (2005). Purification and characterization of an intracellular family 3 b-glucosidase from Lactobacillus sanfranciscensis CB1. Italian Journal of Food Science 17, 131-142.
Marino, R., T. Considine, A. Sevi, P.L.H. McSweeney and A.L. Kelly (2005). Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening. International Dairy Journal. 15, 1026-1033.
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.
Poveda, J.M., L. Cabezas, S. Geary and P.L.H. McSweeney (2006). Isolation and identification of some major peptides in the ethanol-soluble fraction of the pH 4.6-soluble extract from Manchego cheese. Journal of Dairy Research 73, 87-90.
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.
O’Mahony, J.A., E.M. Sheehan, C.M. Delahunty and P.L.H. McSweeney (2005). Lipolysis and sensory characteristics of Cheddar cheeses ripened using different time-temperature combinations. Lait 86, 59-72.
O’Mahony, J.A., J.A. Lucey and P.L.H. McSweeney (2005). Chymosin-mediated proteolysis, calcium solubilization and texture development during the ripening of Cheddar cheese. Journal of Dairy Science 88, 3101-3114.
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 (erratum 89, 2353).
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. Food Chemistry 101, 964-972.
Hynes E., C. Zalazar and P.L.H. McSweeney (2005). Influence of defined and natural “wild” thermophilic cultures on proteolysis in Reggianito Argentino hard cooked cheese. Australian Journal of Dairy Technology 60, 55-59.
Cronin, T.,M. Ziino, C. Condurso, P.L.H. McSweeney, R.P. Ross and C. Stanton (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.
Rossano, R., P. Piraino, A. D’Ambrosio, N. Ungarno, P.L.H. McSweeney and P. Riccio (2005). Proteolysis in miniature Cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant. Journal of Biotechnology 120, 220-227.
Upadhyay, V.K., A.L. Kelly and P.L.H. McSweeney (2005). Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese. Lait 86, 227-240.
O’Mahony, J.A., P.L.H. McSweeney, J.A. Lucey (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.
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.
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 54, 2567-2574.
De Angelis, M., S. de Candia, R. Di Cagno, P.L.H. McSweeney and M. Gobbetti (2006). Microbiology and biochemistry of traditional Mozzarella cheese. Australian Journal of Dairy Technology 61, 128-131.
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.
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.
Sheehan, A., G. O’Cuinn, R.J. Fitzgerald, P.L.H. McSweeney and M.G. Wilkinson (2009). Characterization of Cheddar cheese juice is a useful index of starter strain related proteolysis during ripening. Milchwissenschaft 64, 272-276
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..
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.
Hesari, J., M.R. Ehsani, A. Khosroshahi, P.F. Fox and P.L.H. McSweeney (2006). Contribution of rennet and starter to proteolysis in Iranian UF white cheese. Lait, 86, 261-302.
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.
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.
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.
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.
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 as-:b-caseins. Milchwissenschaft 63, 145-148.
Kongo, J.M., A.M. Gomes, F.X. Malcata and P.L.H. McSweeney (2009). Microbiological, biochemical and compositional changes during ripening of São Jorge - a raw milk cheese from the Azores (Portugal). Food Chemistry 112, 131-138.
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.
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.
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.
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. Journal of Food Science 72, 483-490.
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, 485-492.
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.
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.
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.
Bansal, N., P.F. Fox and P.L.H. McSweeney (2009). Comparison of levels of residual coagulant activity in different cheese varieties. Journal of Dairy Research 76, 290-293
Topcu, A., I. McKinnon and P.L.H. McSweeney (2008). Measurement of the oxidation-reduction potential of Cheddar cheese. Journal of Food Science 73, 198-203.
Bansal, N., M.A. Drake, P. Piraino, M.L. Broe, M. Harboe, P.F. Fox, P.L.H. McSweeney (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal 19, 510-517.
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.
O’Mahony, J.A., P.L.H. McSweeney and J.A. Lucey (2009). Rheological properties of rennet-induced skim milk gels made from milk protein concentrate solutions with different ratios of as-:b-casein. Milchwissenschaft 64, 135-138.
Hayaloglu, A.A., K.C. Deegan and P.L.H. McSweeney (2009). Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese. Dairy Science and Technology (in press).
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.
Milesi, M.M., P.L.H. McSweeney and E.R. Hynes (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, 1-14.
Bansal, N., P.F. Fox and P.L.H. McSweeney (2009). Inhibition of rennets by blood serum. Dairy Science and Technology (submitted).
Pino, A., F. Prados, E. Galán, P.L.H. McSweeney and J. Fernandez-Salguero (2009). Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet. Food Research International 42, 324-330.
Brickley, C.A., J.A. Lucey and P.L.H. McSweeney (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.
de Candia, S., E. Dunlea, M. De Angelis, F. Minervini, P.L.H. McSweeney, M. Faccia and M. Gobbetti (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
Sheehan, J.J., A.D. Patel, M.A. Drake and P.L.H. McSweeney (2009). Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses. International Dairy Journal 19, 498-509.
Research Papers in Preparation
Bansal, N., P.F. Fox and P.L.H. McSweeney (2009). Role of β-casein in the aggregation of rennet-altered casein micelles at low temperatures. (in preparation).
Piraino, P, T. Zotta, R. Ricciardi, P.L.H. McSweeney and E. Parente (2009). Technological and proteolytic performances in model solutions of indigenous lactic acid bacteria from traditional Italian pasta-filata cheeses. (in preparation).
O’Connell, P.B., E. Sheehan, M.J. Sousa, C.M. Delahunty and P.L.H. McSweeney (2009). Lipolysis and sensory properties of Cheddar cheese manufactured with added microbial lipases. (in preparation).
Upadhyay, V.K., J.C. Olivera, A.L. Kelly and P.L.H. McSweeney (2009). Modelling casein degradation in Cheddar cheese during ripening. Journal of Food Engineering submitted).
Costa, N.E., J.A. Hannon, T.P. Guinee, P.L.H. McSweeney and T.P. Beresford (2009). Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. Journal of Dairy Science (in preparation).
REVIEWS AND BOOK CHAPTERS
McSweeney, P.L.H. and P.F. Fox (1993). Cheese: methods of chemical analysis. In Cheese, Physics, Chemistry and Microbiology, 2nd. Ed., Vol. 1, P. F. Fox (ed.), Chapman and Hall Publishers Ltd., London, pp. 341-388.
Fox, P.F., J. Law, P.L.H. McSweeney and J. Wallace (1993). Biochemistry of cheese ripening. In Cheese, Physics, Chemistry and Microbiology, 2nd. Ed., Vol. 1, P. F. Fox (ed.), Chapman and Hall Publishers Ltd., London, pp. 389-438.
Fox, P.F., T.K. Singh and P.L.H. McSweeney (1994). Proteolysis in cheese during ripening, In Biochemistry of Milk Products (A.T. Andrews and J. Varley, eds.), Royal Society of Chemistry, Cambridge, pp. 1-31.
Fox, P.F., T.K. Singh and P.L.H. McSweeney (1995). Biogenesis of flavour compounds in cheese. In Chemistry of Structure/Function Relationships in Cheese, E.L. Malin and M.H. Tunick (eds.), Plenum Publishing Corp., New York, pp. 59-98.
Fox, P.F., P.L.H. McSweeney and T.K. Singh (1995). Methods for assessing proteolysis in cheese during ripening. In Chemistry of Structure/Function Relationships in Cheese, E.L. Malin and M.H. Tunick (eds.), Plenum Publishing Corp., New York, pp. 161-194.
Bachmann, H.P., D.A. McNulty, P.L.H. McSweeney and M. Rüegg (1996). Experimental designs for studying the influence of the raw milk flora on cheese characteristics: a review. Journal of the Society of Dairy Technology, 49, 53-56.
Fox, P.F. and P.L.H. McSweeney (1996). Proteolysis in cheese during ripening. Food Reviews International 12, 457-509.
Fox, P.F., T.P. O'Connor, P.L.H. McSweeney, T.P. Guinee and N.M. O'Brien (1996). Cheese: physical, chemical, biochemical and nutritional aspects. Advances in Food and Nutrition Research 39, 163-328.
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, P.F. Fox (ed.), Chapman and Hall Publ., London, pp. 403-468.
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, B.A. Law (ed.), Blackie Academic and Professional, London, pp. 1-49.
McSweeney, P.L.H. and P.F. Fox (1997). Chemical methods for the characterization of proteolysis in cheese during ripening. Lait 77, 41-76.
McSweeney, P.L.H. (1997). The flavour of milk and dairy products. Part III. Cheese: taste. International Journal of Dairy Technology 50, 123-128.
Fox, P.F., P.L.H. McSweeney and C.M. Lynch (1998). Significance of non-starter lactic acid bacteria in Cheddar cheese. Australian Journal of Dairy Technology 53, 83-89.
McSweeney, P.L.H. and M.J. Sousa (2000). Biochemical pathways for the production of flavour compounds in cheese during ripening. Lait 80, 293-324.
Kelly, A.L., P.L.H. McSweeney (2003). Indigenous proteinases in milk. In Advanced Dairy Chemistry-I. Proteins. 3rd Edn., P.F. Fox and P.L.H. McSweeney (eds.), Kluwer Publishers/Plenum Press, New York, pp. 495-521.
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.
Shakeel-Ur-Rehman, P.F. Fox, P.L.H. McSweeney, S.A. Madkor, N.Y. Farkye (2001). Alternatives to pilot plant experimentation in cheese ripening studies. International Journal of Dairy Technology 54, 121-126.
Hurley, M.J., L.B. Larsen, A.L. Kelly and P.L.H. McSweeney (2000). The milk acid proteinase, cathepsin D: a review. International Dairy Journal 10, 673-681.
Sousa, M.J., Y. Ardo and P.L.H. McSweeney (2001), Advances in the study of proteolysis in cheese during ripening International Dairy Journal 11, 327-345.
McSweeney, P.L.H. (2003). Cheeses with “eyes”. In Encyclopedia of Food Science and Nutrition, 2nd edition, B. Caballero, L. Trugo and P.M. Finglas (eds), Academic Press, London, pp. 1087-1094.
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, B. Caballero, L. Trugo and P.M. Finglas (eds), Academic Press, London, pp. 1073-1086.
Brennan, N.M. and P.L.H. McSweeney (2003). Enzymes exogenous to milk: catalase, glucose oxidase, glucose isomerase. In Encyclopedia of Dairy Sciences, H. Roginski, J.W. Fuquay and P.F. Fox (eds), Academic Press, London, pp. 924-926.
O’Mahony, J.A., Y. Ardo and P.L.H. McSweeney (2003). Electrophoresis. In Encyclopedia of Dairy Sciences, H. Roginski, J.W. Fuquay and P.F. Fox (eds), Academic Press, London, pp. 67-74.
Collins, Y.F., P.L.H. McSweeney and M.G. Wilkinson (2003). Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge. International Dairy Journal 13, 841-866.
Upadhyay, V.K. and P.L.H. McSweeney (2003). Acceleration of cheese ripening. In Dairy Processing: Maximizing Quality (G. Smit, ed.), Woodhead Publishing, Cambridge, pp. 419-447.
Fox, P.F. and P.L.H. McSweeney (2004). Cheese: an overview. In Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 1-18.
McSweeney, P.L.H. (2004). Biochemistry of cheese ripening: Introduction and overview. In Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 347-360.
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, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 361-371.
Collins, Y.F., P.L.H. McSweeney and M.G. Wilkinson (2004). Lipolysis and catabolism of fatty acids in cheese. In Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 374-389.
Upadhyay, V.K., P.L.H. McSweeney, A.A.A. Magboul and P.F. Fox (2004). Proteolysis in cheese during ripening. In Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 392-433.
Curtin, Á.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, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 436-454.
McSweeney, P.L.H., G. Ottogalli and P.F. Fox (2004). Diversity of cheese varieties: an overview. In Cheese: Chemistry, Physics and Microbiology, Volume 2, Major Cheese Groups, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 1-22.
McSweeney, P.L.H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology 57 (2/3), 127-144.
Kelly, A.L. and P.L.H. McSweeney (2009). Enzymes of significance to milk and dairy products. In Handbook of Food Sciences, H.Y. Hui (ed.), Academic Press, London (in press).
McSweeney, P.L.H. (2007). Casein, in International Encyclopedia of Cheese, J. Turner ed., Cynthia Parzych Publ., New York (submitted).
McSweeney, P.L.H. (2007). Cheese science, in International Encyclopedia of Cheese, J. Turner ed., Cynthia Parzych Publ., New York (submitted).
McSweeney, P.L.H. (2007). Science and technology of cheese manufacture and ripening, in International Encyclopedia of Cheese, J. Turner ed., Cynthia Parzych Publ., New York (submitted).
McSweeney, P.L.H. (2007). Overview of cheese manufacture and ripening. In Improving the Flavour of Cheese, B. Weimer (ed.), Woodhead Publ., Cambridge. (in press).
Guinee, T.P. and P.L.H. McSweeney (2006). Significance of milk fat in cheese. In Advanced Dairy Chemistry-2. Lipids, 3rd. Edition, P.F. Fox and P.L.H. McSweeney (eds.), Springer Publishers, New York, pp. 377-440.
Fox, P.F. and P.L.H. McSweeney (2006). Chemistry and biochemistry of cheese manufacture and ripening. Food Science and Technology 20, 28-32.
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.
Bansal, N. and P.L.H. McSweeney (2009). Enzymes: chymosin and other milk coagulants. In Encyclopedia of Biotechnology in Agriculture and Food, D. Heldman, A. Bridges, D. Hoover and M. Wheeler (eds.), Marcel Dekker, New York (in press).
McSweeney, P.L.H. (2007) [42 short entries on various subjects] in Cheese Problems Solved, P.L.H. McSweeney (ed.), Woodhead Publ., Cambridge.
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, L. Nollet and F Toldra (eds), CRC Press, Boca Raton, FL, pp. 409-430.
Daly, D.F.M., P.L.H. McSweeney and J.J. Sheehan (2009). Split defect and secondary fermentation in Swiss-type cheese. Dairy Science and Technology (published).
MONOGRAPHS
Polychroniadou, A., D. Le Bars, H. Rohm, J.O. Bosset, J.-L. Le Queré, J. Hogenboom, M. Juarez, P.L.H. McSweeney, R. López-Fandino, S. Pochet, U. Bütikofer and Y. Ardö (1997). Laboratory Manual. Chemical Methods for the Characterization of Cheese Ripening. Office for Official Publications of the European Communities, Luxembourg, 98 pp.
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. Office for Official Publications of the European Communities, Luxembourg, 50 pp. (English), 56 pp. (French).
MISCELLANEOUS
Wendorff, W.L. and P.L.H. McSweeney (1992). Rotational pasture milk production. Implications of milk quality and dairy foods. University of Wisconsin Dairy Pipeline, 4 (3), 1-5.
Olson, N.F., P.L.H. McSweeney, P.F. Fox, Á. Healy, P. Højrup, (1992/3). Specificity of proteinases on caseins and implications for cheese maturation. Center for Dairy Research, University of Wisconsin-Madison, Annual Report 1992-1993, pp. 92-95.
Wendorff, W.L. and P.L.H. McSweeney (1993). Small plants must plan for seasonal production. Hoard's Dairyman 138, 89.
McSweeney, P.L.H., H.P. Bachmann, M. Rüegg and D.A. McNulty (1996). Experimental design/cheese technology working group. Proceedings of the 2nd Plenary Meeting COST-95, Vitoria, Spain, 30 November-2 December 1995, pp. 181-187.
McSweeney, P.L.H. (2004). 40 Years of dairy chemistry: a symposium in honour of Patrick Fanahan Fox BSc, PhD, DSc, CChem, FRSC, FICI. International Journal of Dairy Technology 57 (2/3), 75-76.
McSweeney, P.L.H. (2007). Gel electrophoresis of Cheddar cheese. In Visual Practices Across the University, J. Elkins (ed.), W. Fink, Munich, pp. 230-236.
EXTENDED CONFERENCE PAPERS
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, Moorepark, Fermoy, Co. Cork, 28th and 29th October 1992, pp. 60-67.
Fox, P.F., P.L.H. McSweeney and T.K. Singh (1994). Proteolysis in cheese during ripening. Proceedings of the 11th Bienniel Cheese industry Conference, Logan, UT, August 1994, pp. 16-18.
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, Arc-en-Senans, pp. 25-59.
Fox, P.F. and P.L.H. McSweeney (1995). Chemistry, biochemistry and control of cheese flavour. Proceedings of the 4th Cheese Symposium, Moorepark, Fermoy, Co. Cork, 13th and 14th February 1995, pp. 32-45.
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. Proceedings of the 4th Cheese Symposium, Moorepark, Fermoy, Co. Cork, 13th and 14th February 1995, pp. 135-159.
Lynch, C.M., P.L.H. McSweeney, P.F. Fox, T.M. Cogan and F.D. Drinan (1995). Contribution of starter and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora. Proceedings of the AIR/COST-FLORA meeting, Reggio-Emilia, 22 June 1995, pp. 27-58.
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.
McSweeney, P.L.H. and P.F. Fox (1997). Indices of Cheddar cheese ripening. Proceedings of the 5th Cheese Symposium, Moorepark, Fermoy, Co. Cork, 11-13th March 1997, pp. 73-89.
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.
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 27-28 November 1997, pp. 49-68.
McSweeney, P.L.H. and M.J. Sousa (1999). Biochemical pathways for the production of flavour compounds in raw and pasteurized milk cheeses during ripening. Proceedings of the COST95 symposium, Quality and Microbiology of Traditional Raw and Milk Cheeses, Dijon, 30 November-1 December 1998, pp. 73-126.
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. 732-3.
McSweeney, P.L.H., T.P. Guinee and M.J. Sousa (2000). Cheese as a food ingredient. Proceedings of the 6th Cheese Symposium, Moorepark, Fermoy, Co. Cork, T.M. Cogan, P.L.H. McSweeney and T.P. Guinee (eds.), Teagasc, Dublin. pp. 176-182.
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. In Proceedings “Vyziva a potraviny pre tretie tisicrocie”, Nitra, Slovakia, April 2001, pp. 191-193.
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. In Proceedings “Mleko a syry 2001”, Praha, Czech Republic, January 2001, pp. 107-111.
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.
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, 181.
Sousa, M.J., A.A.A. Magboul, I. Kubis and P.L.H. McSweeney (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.
Curtin, A.C., M. Rea, T. Beresford, and P.L.H. McSweeney (2002). Aminotransferases of smear bacteria. Australian Journal of Dairy Technology 57, 172.
O’Mahony, J.A., M.J. Sousa and P.L.H. McSweeney (2002). Blends of Cynara proteinases and chymosin for cheesemaking. Australian Journal of Dairy Technology 57, 180..
Hannon, J., S. Lillevang, A. Sepulchre, W. Bockelmann and P.L.H. McSweeney (2002). Defined-strain surface starters in Tilsit cheese. Australian Journal of Dairy Technology 57, 126.
Churchill, M.M., J. Hannon and P.L.H. McSweeney (2002). Proteolysis at the surface of Tilsit cheese. Australian Journal of Dairy Technology 57, 171.
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, 117.
McSweeney, P.L.H. (2003). Cheddar cheese ripening: an overview. Proceedings of the 7th Cheese Symposium, Moorepark, Fermoy, Co. Cork. Teagasc, Dublin. pp. 31-40.
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, May 24-28, 2004.
Bansal, N., P.F. Fox and P.L.H. McSweeney (2006). Factors affecting the retention of rennet in cheese curd. Australian Journal of Dairy Technology 61, 208.
Deegan, K.C. and P.L.H. McSweeney (2006). Activation of indigenous lipoprotein lipase by low pressure homogenisation to enhance lipolysis during cheese ripening. Australian Journal of Dairy Technology 61, 212.
De Angelis, M., S. de Candia, R. Di Cagno, P.L.H. McSweeney and M. Gobbetti (2006). Microbiology and biochemistry of traditional Mozzarella cheese. Australian Journal of Dairy Technology 61, 128-131.
Milesi, M.M., P.L.H. McSweeney and E. Hynes (2007). Influencia de la actividad de cuajo y plasmina en la microbiota y la proteolisis secundaria de quesos Cheddar miniatura. XI Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL), Asociación Argentina de Tecnólogos Alimentarios (AATA), September 12-14, 2007, Buenos Aires.
Patel, H.K. and P.L.H. McSweeney (2008). Use of flavour enhancers to improve Cheddar flavour. Proceedings of the 38th Annual Conference on Food, Nutrition and Consumer Sciences, (in press).
EDITOR/EDITORIAL BOARDS
Le Lait (Editorial Board, 1999-date)
International Dairy Journal (Editorial Board, 2005-date)
Egyptian Journal of Dairy Science (Editorial Board, since 1995).
Applied Biotechnology, Food Science and Policy (Editorial Board 2002-2004)
Journal of Academic Food (Turkey) (2007-date)
Cogan, T.M., P.L.H. McSweeney and T.P. Guinee (2000). Proceedings of the 6th Cheese Symposium, Teagasc, Dublin.
Roginski, H.(ed.) (2003). Encyclopedia of Dairy Science, Academic Press, London (Editorial Board).
Fox, P.F. and P.L.H. McSweeney (eds.) (2003), Advanced Dairy Chemistry-I. Proteins, 3rd. Edition, P.F. Fox and P.L.H. McSweeney (eds.), Kluwer Publishers, New York.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds) (2003), Cheese: Chemistry, Physics and Microbiology. Volume 1. General Aspects. 3rd Edition, Elsevier Applied Science, Amsterdam.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds) (2003), Cheese: Chemistry, Physics and Microbiology. Volume 2. Major Cheese Groups. 3rd Edition, Elsevier Applied Science, Amsterdam.
Fox, P.F. and P.L.H. McSweeney (eds.) (2004), Advanced Dairy Chemistry-2. Lipids, 3rd. Edition, P.F. Fox and P.L.H. McSweeney (eds.), Kluwer Publishers, New York (in preparation).
McSweeney, P.L.H. and P.F. Fox (eds) (2007). Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Components, 3rd. Edition, Springer Publishers, New York (in preparation).
(Numerous conference abstracts are not included in this list.)
BOOKS
Fox, P.F. and P.L.H. McSweeney (1998). Dairy Chemistry and Biochemistry. Blackie Academic and Professional Publishers, London, 478 pp. (Reprinted with corrections, 2003.)
Fox, P.F., T.P. Guinee, T.M. Cogan and P.L.H. McSweeney (2000). Fundamentals of Cheese Science. Aspen Publishers, Gaithersburg, MD. 587 pp.
Fox, P.F. and P.L.H. McSweeney (eds) (2003). Advanced Dairy Chemistry-I. Proteins, 3rd. Edition, Kluwer Academic/Plenum Publishers, New York 1346 pp.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds) (2004). Cheese: Chemistry, Physics and Microbiology. Volume 1. General Aspects. 3rd Edition, Elsevier Applied Science, Amsterdam. 617 pp.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds) (2004). Cheese: Chemistry, Physics and Microbiology. Volume 2. Major Cheese Groups. 3rd Edition, Elsevier Applied Science, Amsterdam. 434 pp.
Fox, P.F. and P.L.H. McSweeney (eds) (2006). Advanced Dairy Chemistry-2. Lipids, 3rd. Edition, P.F. Fox and P.L.H. McSweeney (eds.), Springer Publishers, New York. 801 pp.
McSweeney, P.L.H. (ed.) (2007). Cheese Problems Solved. Woodhead Publ., Cambridge. 402 pp.
McSweeney, P.L.H. and P.F. Fox (eds) (2009). Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Components, 3rd. Edition, Springer Publishers, New York. 778 pp.
Books in Preparation
Fuquay, J., P.F. Fox and P.L.H. McSweeney (eds). (2011). Encyclopedia of Dairy Sciences, 4 vols., 2nd ed., Elsevier, London.
RESEARCH PAPERS
McSweeney, P.L.H., P.F. Fox, J.A. Lucey, K.N. Jordan and T.M. Cogan (1993). Contribution of the indigenous microflora to the maturation of Cheddar cheese. International Dairy Journal 3, 613-634.
McSweeney, P.L.H., N.F. Olson, P.F. Fox, A. Healy and P. Højrup (1993). Proteolytic specificity of chymosin on bovine as1-casein. Journal of Dairy Research 60, 401-412.
McSweeney, P.L.H., P.F. Fox and J. Law (1993). Contribution of cell wall-associated proteinases of Lactococcus to the primary proteolysis of b-casein in Cheddar cheese. Milchwissenschaft 48, 319-321
McSweeney, P.L.H., N.F. Olson, P.F. Fox, A. Healy and P. Højrup (1993). Proteolytic specificity of plasmin on bovine as1-casein. Food Biotechnology 7, 143-158.
McSweeney, P.L.H., N.F. Olson, P.F. Fox and A. Healy (1994). Proteolysis of bovine as2-casein by chymosin. Zeitschrift für Lebensmittel- Untersuchung und-Forschung 199, 429-432.
McSweeney, P.L.H., S. Pochet, P.F. Fox and Á. Healy (1994). Partial identification of peptides from the water-insoluble fraction of Cheddar cheese. Journal of Dairy Research 61, 587-590.
McSweeney, P.L.H., E.M. Walsh, P.F. Fox, T.M. Cogan, F.D. Drinan and M. Castelo-Gonzalez (1994). A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality. Irish Journal of Agricultural and Food Research 33, 183-192.
McSweeney, P.L.H., P.F. Fox and N.F. Olson (1995). Proteolysis of bovine caseins by cathepsin D: Preliminary observations and comparison with chymosin. International Dairy Journal 5, 321-336.
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.
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.
Walsh, E.M., P.L.H. McSweeney and P.F. Fox (1996). Use of antibiotics to inhibit non-starter lactic acid bacteria in Cheddar cheese. International Dairy Journal 6, 425-431.
Kelly, M., P.F. Fox and P.L.H. McSweeney (1996). Influence of salt-in-moisture on proteolysis in Cheddar-type cheese. Milchwissenschaft 51, 498-501.
Lynch, C.M., P.L.H. McSweeney, P.F. Fox, T.M. Cogan and F.D. Drinan (1996). Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions. International Dairy Journal 6, 851-867.
Zarmpoutis, I.V., J. Beechinor, P.L.H. McSweeney and P.F. Fox (1996). Proteolysis in the Irish farmhouse blue cheese, Chetwynd. Irish Journal of Agricultural and Food Research 35, 25-36.
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
Lynch, C.M., P.L.H. McSweeney, P.F. Fox, T.M. Cogan and F.D. Drinan (1997). Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora. Lait 77, 441-459.
Lane, C.N., P.F. Fox, D.E. Johnston and P.L.H. McSweeney (1997). Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening. International Dairy Journal 7, 453-464.
Zarmpoutis, I.V., P.L.H. McSweeney and P.F. Fox (1997). Proteolysis in blue-veined cheese: an intervarietal study. Irish Journal of Agricultural and Food Research 36, 219-229.
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.
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.
Shakeel-Ur-Rehman, P.L.H. McSweeney and P.F. Fox (1998). Protocol for the manufacture of miniature cheeses. Lait 78, 608-620.
Hughes, M.C., E.E. O’Neill, P.L.H. McSweeney and Á. Healy (1999). Proteolysis of bovine F-actin by cathepsin B. Food Chemistry 64, 525-530.
Magboul, A.A.A. and P.L.H. McSweeney (1999). Purification and characterization of an acid phosphatase from Lactobacillus plantarum DPC2739. Food Chemistry 65, 15-22.
Magboul, A.A.A. and P.L.H. McSweeney (1999). Purification and characterization of an aminopeptidase from Lactobacillus curvatus DPC2024. International Dairy Journal 9, 107-116.
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.
Magboul, A.A.A. and P.L.H. McSweeney (1999). PepN-like aminopeptidase from Lactobacillus curvatus DPC2024: purification and characterization. Lait 79, 515-526.
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.
Hurley, M.J., B.M. O’Driscoll, A.L. Kelly and P.L.H. McSweeney (1999). Novel assay for the determination of residual coagulant activity in cheese. International Dairy Journal 9, 553-558.
O’Driscoll, B.M., F.P. Rattray, P.L.H. McSweeney and A.L. Kelly (1999). Protease activities in raw milk determined using a synthetic heptapeptide substrate. Journal of Food Science 64, 606-611.
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.
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.
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.
Barrett, F.M., A.L. Kelly, P.L.H. McSweeney and P.F. Fox (1999). Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening. International Dairy Journal 9, 421-427.
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.
Magboul, A.A.A. and P.L.H. McSweeney (1999). Purification and characterization of a dipeptidase from Lactobacillus curvatus DPC2024. Food Chemistry 67, 233-240.
Magboul, A.A.A. and P.L.H. McSweeney (1999). Purification and characterization of an acid phosphatase from Lactobacillus curvatus DPC2024. International Dairy Journal 9, 849-885.
Considine, T., A. Healy, A.L. Kelly and P.L.H. McSweeney (2000). Proteolytic specificity of elastase on bovine as1-casein. Food Chemistry 69, 19-26.
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.
Hughes, M.C., E.E. O’Neill, P.L.H. McSweeney and Á. Healy (2000). Proteolytic specificity of cathepsin D on bovine F-actin. Meat Science 56, 165-172.
Pripp, A.H., P.L.H. McSweeney, T. Sørhaug and P.F. Fox (2000). Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactococcus. International Dairy Journal 10, 25-31.
Shakeel-Ur-Rehman, J. Banks, P.L.H. McSweeney and P.F. Fox (2000). Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk. International Dairy Journal 10, 45-53.
Shakeel-Ur-Rehman, J. Banks, D.D. Muir, E.Y. Brechany, P.L.H. McSweeney and P.F. Fox (2000). Influence of ripening temperature on volatiles profile and flavour compounds in Cheddar cheese made from raw or pasteurised milk. International Dairy Journal 10, 55-65.
Shakeel-Ur-Rehman, P.L.H. McSweeney, J. Banks, E.Y. Brechany, D.D. Muir and P.F. Fox (2000). Ripening of Cheddar cheese made from blends of raw and pasteurised milk. International Dairy Journal 10, 33-44.
Hurley, M.J., L.B. Larsen, A.L. Kelly and P.L.H. McSweeney (2000). Cathepsin D activity in Quarg. International Dairy Journal 10, 453-458.
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 solution. Milchwissenschaft 55, 263-266.
Sousa, M.J. and P.L.H. McSweeney (2001). Studies on the ripening of Cooleeney, an Irish farmhouse Camembert-type cheese. Irish Journal of Agricultural and Food Research 40, 83-95.
Hayes, M.G., M.J. Hurley, A.A.A. Magboul, L.B. Larsen, C.W. Heegard, J.C. Oliveira, P.L.H. McSweeney and A.L. Kelly (2000). Thermal inactivation kinetics of bovine cathepsin D. Journal of Dairy Research 68, 267-276.
Hughes, M.C., S. Geary, E. Dransfield, P.L.H. McSweeney and E.E. O’Neill (2001). Characterization of peptides released from rabbit skeletal muscle troponin-T by m-calpain under conditions of low temperature and high ionic strength. Meat Science 59, 61-69.
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). Solution structures of casein peptides: NMR, FTIR, CD and molecular modeling studies of as1-casein, 1-23. Journal of Protein Chemistry 20, 391-404.
Curtin, A.C., M. De Angelis, M. Cipriani, M.R. Corbo, P.L.H. McSweeney and M. Gobbetti (2001). Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl on activity, by Quadratic Response Surface Methodology. Journal of Applied Microbiology 91, 312-321.
Lane, C.N., M.J. Sousa and P.L.H. McSweeney (2001). Effect of prematuration conditions on the proteolytic and rheological properties of cheesemilk. Lait 81, 415-427.
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.
Hughes, M.C., J.P. Kerry, E.K. Arendt, P.M. Kenneally, P.L.H. McSweeney and E.E. O’Neill (2002). Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Science 62, 205-16.
Magboul, A.A.A., L.B. Larsen, P.L.H. McSweeney and A.L. Kelly (2001). Cysteine protease activity in bovine milk. International Dairy Journal 11, 865-872.
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.
Saldo, J., P.L.H. McSweeney, E. Sendra, A.L. Kelly and B. Guamis (2002). Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening. International Dairy Journal 12, 35-44.
Considine, T., S. Geary, A.L. Kelly and P.L.H. McSweeney (2002). Proteolytic specificity of cathepsin G on bovine as1- and b-caseins. Food Chemistry, 76, 59-67.
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.
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.
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.
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.
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.
Considine, T., A. Healy, A.L. Kelly and P.L.H. McSweeney (2004). Hydrolysis of bovine caseins by cathepsin B, a cysteine protease indigenous to milk. International Dairy Journal 14, 117-124.
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.
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-g-lyase and use as adjunct starter in cheesemaking. Journal of Dairy Research 69, 256-268.
De Angelis, M., G. Gallo, M.R. Corbo, P.L.H. McSweeney, M. Faccia, M. Giovine and M. Gobbetti (2003). 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.
Churchilll, M.M., J.A. Hannon and P.L.H. McSweeney (2003). Proteolysis at the surface of Tilsit cheese. Milchwissenschaft 58, 293-296.
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.
Curtin, A.C. and P.L.H. McSweeney (2003). Catabolism of aromatic amino acids in cheese-related bacteria: aminotranserase and decarboxylase activities. Journal of Dairy Research 70, 249-252.
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.
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.
Hayaloglu, A.A., M. Guven, P.F. Fox, J.A. Hannon and P.L.H. McSweeney (2004). Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus. International Dairy Journal 14, 599-610.
Hannon, J.A., M.J. Sousa, S. Lillevang, A. Sepulchre, W. Bockelmann and P.L.H. McSweeney (2004). Effect of defined-strain surface starters on the ripening of Tilsit cheese. International Dairy Journal 14, 871-880.
Fallico, V., P.L.H. McSweeney, K.J. Siebert, J. Horne, S. Carpino, and G. Licitra (2003). Chemometric analysis of proteolysis during ripening of Ragusano cheese. Journal of Dairy Science 87, 3138-3152.
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.
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.
Upadhyay, V.K., M.J. Sousa, P. Ravn, H. Israelsen, A.L. Kelly and P.L.H. McSweeney (2004). Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese during ripening. Lait 84, 527-538.
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.
O’Sullivan, N.A., M.J. Sousa, D. O’Grady-Walsh, T. Uniacke, A.L. Kelly and P.L.H. McSweeney (2005). Ripening of Camembert-type cheese made from caprine milk using calf rennet or caprine rennet as coagulant. International Journal of Dairy Technology 58, 13-18.
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.
Upadhyay, V.K., P. Ravn, H. Israelsen, M.J. Sousa, A.L. Kelly and P.L.H. McSweeney (2006). Acceleration of proteolysis during the ripening of Cheddar-type cheese made using a streptokinase-producing strain of Lactococcus. Journal of Dairy Research 73, 70-73.
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.
De Angelis, M., G. Gallo, L. Settanni, M. R. Corbo, P.L.H. McSweeney and M. Gobbetti (2005). Purification and characterization of an intracellular family 3 b-glucosidase from Lactobacillus sanfranciscensis CB1. Italian Journal of Food Science 17, 131-142.
Marino, R., T. Considine, A. Sevi, P.L.H. McSweeney and A.L. Kelly (2005). Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening. International Dairy Journal. 15, 1026-1033.
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.
Poveda, J.M., L. Cabezas, S. Geary and P.L.H. McSweeney (2006). Isolation and identification of some major peptides in the ethanol-soluble fraction of the pH 4.6-soluble extract from Manchego cheese. Journal of Dairy Research 73, 87-90.
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.
O’Mahony, J.A., E.M. Sheehan, C.M. Delahunty and P.L.H. McSweeney (2005). Lipolysis and sensory characteristics of Cheddar cheeses ripened using different time-temperature combinations. Lait 86, 59-72.
O’Mahony, J.A., J.A. Lucey and P.L.H. McSweeney (2005). Chymosin-mediated proteolysis, calcium solubilization and texture development during the ripening of Cheddar cheese. Journal of Dairy Science 88, 3101-3114.
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 (erratum 89, 2353).
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. Food Chemistry 101, 964-972.
Hynes E., C. Zalazar and P.L.H. McSweeney (2005). Influence of defined and natural “wild” thermophilic cultures on proteolysis in Reggianito Argentino hard cooked cheese. Australian Journal of Dairy Technology 60, 55-59.
Cronin, T.,M. Ziino, C. Condurso, P.L.H. McSweeney, R.P. Ross and C. Stanton (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.
Rossano, R., P. Piraino, A. D’Ambrosio, N. Ungarno, P.L.H. McSweeney and P. Riccio (2005). Proteolysis in miniature Cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant. Journal of Biotechnology 120, 220-227.
Upadhyay, V.K., A.L. Kelly and P.L.H. McSweeney (2005). Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese. Lait 86, 227-240.
O’Mahony, J.A., P.L.H. McSweeney, J.A. Lucey (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.
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.
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 54, 2567-2574.
De Angelis, M., S. de Candia, R. Di Cagno, P.L.H. McSweeney and M. Gobbetti (2006). Microbiology and biochemistry of traditional Mozzarella cheese. Australian Journal of Dairy Technology 61, 128-131.
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.
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.
Sheehan, A., G. O’Cuinn, R.J. Fitzgerald, P.L.H. McSweeney and M.G. Wilkinson (2009). Characterization of Cheddar cheese juice is a useful index of starter strain related proteolysis during ripening. Milchwissenschaft 64, 272-276
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..
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.
Hesari, J., M.R. Ehsani, A. Khosroshahi, P.F. Fox and P.L.H. McSweeney (2006). Contribution of rennet and starter to proteolysis in Iranian UF white cheese. Lait, 86, 261-302.
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.
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.
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.
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.
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 as-:b-caseins. Milchwissenschaft 63, 145-148.
Kongo, J.M., A.M. Gomes, F.X. Malcata and P.L.H. McSweeney (2009). Microbiological, biochemical and compositional changes during ripening of São Jorge - a raw milk cheese from the Azores (Portugal). Food Chemistry 112, 131-138.
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.
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.
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.
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. Journal of Food Science 72, 483-490.
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, 485-492.
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.
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.
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.
Bansal, N., P.F. Fox and P.L.H. McSweeney (2009). Comparison of levels of residual coagulant activity in different cheese varieties. Journal of Dairy Research 76, 290-293
Topcu, A., I. McKinnon and P.L.H. McSweeney (2008). Measurement of the oxidation-reduction potential of Cheddar cheese. Journal of Food Science 73, 198-203.
Bansal, N., M.A. Drake, P. Piraino, M.L. Broe, M. Harboe, P.F. Fox, P.L.H. McSweeney (2009). Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal 19, 510-517.
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.
O’Mahony, J.A., P.L.H. McSweeney and J.A. Lucey (2009). Rheological properties of rennet-induced skim milk gels made from milk protein concentrate solutions with different ratios of as-:b-casein. Milchwissenschaft 64, 135-138.
Hayaloglu, A.A., K.C. Deegan and P.L.H. McSweeney (2009). Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese. Dairy Science and Technology (in press).
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.
Milesi, M.M., P.L.H. McSweeney and E.R. Hynes (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, 1-14.
Bansal, N., P.F. Fox and P.L.H. McSweeney (2009). Inhibition of rennets by blood serum. Dairy Science and Technology (submitted).
Pino, A., F. Prados, E. Galán, P.L.H. McSweeney and J. Fernandez-Salguero (2009). Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet. Food Research International 42, 324-330.
Brickley, C.A., J.A. Lucey and P.L.H. McSweeney (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.
de Candia, S., E. Dunlea, M. De Angelis, F. Minervini, P.L.H. McSweeney, M. Faccia and M. Gobbetti (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
Sheehan, J.J., A.D. Patel, M.A. Drake and P.L.H. McSweeney (2009). Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses. International Dairy Journal 19, 498-509.
Research Papers in Preparation
Bansal, N., P.F. Fox and P.L.H. McSweeney (2009). Role of β-casein in the aggregation of rennet-altered casein micelles at low temperatures. (in preparation).
Piraino, P, T. Zotta, R. Ricciardi, P.L.H. McSweeney and E. Parente (2009). Technological and proteolytic performances in model solutions of indigenous lactic acid bacteria from traditional Italian pasta-filata cheeses. (in preparation).
O’Connell, P.B., E. Sheehan, M.J. Sousa, C.M. Delahunty and P.L.H. McSweeney (2009). Lipolysis and sensory properties of Cheddar cheese manufactured with added microbial lipases. (in preparation).
Upadhyay, V.K., J.C. Olivera, A.L. Kelly and P.L.H. McSweeney (2009). Modelling casein degradation in Cheddar cheese during ripening. Journal of Food Engineering submitted).
Costa, N.E., J.A. Hannon, T.P. Guinee, P.L.H. McSweeney and T.P. Beresford (2009). Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. Journal of Dairy Science (in preparation).
REVIEWS AND BOOK CHAPTERS
McSweeney, P.L.H. and P.F. Fox (1993). Cheese: methods of chemical analysis. In Cheese, Physics, Chemistry and Microbiology, 2nd. Ed., Vol. 1, P. F. Fox (ed.), Chapman and Hall Publishers Ltd., London, pp. 341-388.
Fox, P.F., J. Law, P.L.H. McSweeney and J. Wallace (1993). Biochemistry of cheese ripening. In Cheese, Physics, Chemistry and Microbiology, 2nd. Ed., Vol. 1, P. F. Fox (ed.), Chapman and Hall Publishers Ltd., London, pp. 389-438.
Fox, P.F., T.K. Singh and P.L.H. McSweeney (1994). Proteolysis in cheese during ripening, In Biochemistry of Milk Products (A.T. Andrews and J. Varley, eds.), Royal Society of Chemistry, Cambridge, pp. 1-31.
Fox, P.F., T.K. Singh and P.L.H. McSweeney (1995). Biogenesis of flavour compounds in cheese. In Chemistry of Structure/Function Relationships in Cheese, E.L. Malin and M.H. Tunick (eds.), Plenum Publishing Corp., New York, pp. 59-98.
Fox, P.F., P.L.H. McSweeney and T.K. Singh (1995). Methods for assessing proteolysis in cheese during ripening. In Chemistry of Structure/Function Relationships in Cheese, E.L. Malin and M.H. Tunick (eds.), Plenum Publishing Corp., New York, pp. 161-194.
Bachmann, H.P., D.A. McNulty, P.L.H. McSweeney and M. Rüegg (1996). Experimental designs for studying the influence of the raw milk flora on cheese characteristics: a review. Journal of the Society of Dairy Technology, 49, 53-56.
Fox, P.F. and P.L.H. McSweeney (1996). Proteolysis in cheese during ripening. Food Reviews International 12, 457-509.
Fox, P.F., T.P. O'Connor, P.L.H. McSweeney, T.P. Guinee and N.M. O'Brien (1996). Cheese: physical, chemical, biochemical and nutritional aspects. Advances in Food and Nutrition Research 39, 163-328.
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, P.F. Fox (ed.), Chapman and Hall Publ., London, pp. 403-468.
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, B.A. Law (ed.), Blackie Academic and Professional, London, pp. 1-49.
McSweeney, P.L.H. and P.F. Fox (1997). Chemical methods for the characterization of proteolysis in cheese during ripening. Lait 77, 41-76.
McSweeney, P.L.H. (1997). The flavour of milk and dairy products. Part III. Cheese: taste. International Journal of Dairy Technology 50, 123-128.
Fox, P.F., P.L.H. McSweeney and C.M. Lynch (1998). Significance of non-starter lactic acid bacteria in Cheddar cheese. Australian Journal of Dairy Technology 53, 83-89.
McSweeney, P.L.H. and M.J. Sousa (2000). Biochemical pathways for the production of flavour compounds in cheese during ripening. Lait 80, 293-324.
Kelly, A.L., P.L.H. McSweeney (2003). Indigenous proteinases in milk. In Advanced Dairy Chemistry-I. Proteins. 3rd Edn., P.F. Fox and P.L.H. McSweeney (eds.), Kluwer Publishers/Plenum Press, New York, pp. 495-521.
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.
Shakeel-Ur-Rehman, P.F. Fox, P.L.H. McSweeney, S.A. Madkor, N.Y. Farkye (2001). Alternatives to pilot plant experimentation in cheese ripening studies. International Journal of Dairy Technology 54, 121-126.
Hurley, M.J., L.B. Larsen, A.L. Kelly and P.L.H. McSweeney (2000). The milk acid proteinase, cathepsin D: a review. International Dairy Journal 10, 673-681.
Sousa, M.J., Y. Ardo and P.L.H. McSweeney (2001), Advances in the study of proteolysis in cheese during ripening International Dairy Journal 11, 327-345.
McSweeney, P.L.H. (2003). Cheeses with “eyes”. In Encyclopedia of Food Science and Nutrition, 2nd edition, B. Caballero, L. Trugo and P.M. Finglas (eds), Academic Press, London, pp. 1087-1094.
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, B. Caballero, L. Trugo and P.M. Finglas (eds), Academic Press, London, pp. 1073-1086.
Brennan, N.M. and P.L.H. McSweeney (2003). Enzymes exogenous to milk: catalase, glucose oxidase, glucose isomerase. In Encyclopedia of Dairy Sciences, H. Roginski, J.W. Fuquay and P.F. Fox (eds), Academic Press, London, pp. 924-926.
O’Mahony, J.A., Y. Ardo and P.L.H. McSweeney (2003). Electrophoresis. In Encyclopedia of Dairy Sciences, H. Roginski, J.W. Fuquay and P.F. Fox (eds), Academic Press, London, pp. 67-74.
Collins, Y.F., P.L.H. McSweeney and M.G. Wilkinson (2003). Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge. International Dairy Journal 13, 841-866.
Upadhyay, V.K. and P.L.H. McSweeney (2003). Acceleration of cheese ripening. In Dairy Processing: Maximizing Quality (G. Smit, ed.), Woodhead Publishing, Cambridge, pp. 419-447.
Fox, P.F. and P.L.H. McSweeney (2004). Cheese: an overview. In Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 1-18.
McSweeney, P.L.H. (2004). Biochemistry of cheese ripening: Introduction and overview. In Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 347-360.
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, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 361-371.
Collins, Y.F., P.L.H. McSweeney and M.G. Wilkinson (2004). Lipolysis and catabolism of fatty acids in cheese. In Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 374-389.
Upadhyay, V.K., P.L.H. McSweeney, A.A.A. Magboul and P.F. Fox (2004). Proteolysis in cheese during ripening. In Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 392-433.
Curtin, Á.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, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 436-454.
McSweeney, P.L.H., G. Ottogalli and P.F. Fox (2004). Diversity of cheese varieties: an overview. In Cheese: Chemistry, Physics and Microbiology, Volume 2, Major Cheese Groups, 3rd edition, P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds), Elsevier Applied Science, Amsterdam. pp. 1-22.
McSweeney, P.L.H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology 57 (2/3), 127-144.
Kelly, A.L. and P.L.H. McSweeney (2009). Enzymes of significance to milk and dairy products. In Handbook of Food Sciences, H.Y. Hui (ed.), Academic Press, London (in press).
McSweeney, P.L.H. (2007). Casein, in International Encyclopedia of Cheese, J. Turner ed., Cynthia Parzych Publ., New York (submitted).
McSweeney, P.L.H. (2007). Cheese science, in International Encyclopedia of Cheese, J. Turner ed., Cynthia Parzych Publ., New York (submitted).
McSweeney, P.L.H. (2007). Science and technology of cheese manufacture and ripening, in International Encyclopedia of Cheese, J. Turner ed., Cynthia Parzych Publ., New York (submitted).
McSweeney, P.L.H. (2007). Overview of cheese manufacture and ripening. In Improving the Flavour of Cheese, B. Weimer (ed.), Woodhead Publ., Cambridge. (in press).
Guinee, T.P. and P.L.H. McSweeney (2006). Significance of milk fat in cheese. In Advanced Dairy Chemistry-2. Lipids, 3rd. Edition, P.F. Fox and P.L.H. McSweeney (eds.), Springer Publishers, New York, pp. 377-440.
Fox, P.F. and P.L.H. McSweeney (2006). Chemistry and biochemistry of cheese manufacture and ripening. Food Science and Technology 20, 28-32.
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.
Bansal, N. and P.L.H. McSweeney (2009). Enzymes: chymosin and other milk coagulants. In Encyclopedia of Biotechnology in Agriculture and Food, D. Heldman, A. Bridges, D. Hoover and M. Wheeler (eds.), Marcel Dekker, New York (in press).
McSweeney, P.L.H. (2007) [42 short entries on various subjects] in Cheese Problems Solved, P.L.H. McSweeney (ed.), Woodhead Publ., Cambridge.
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, L. Nollet and F Toldra (eds), CRC Press, Boca Raton, FL, pp. 409-430.
Daly, D.F.M., P.L.H. McSweeney and J.J. Sheehan (2009). Split defect and secondary fermentation in Swiss-type cheese. Dairy Science and Technology (published).
MONOGRAPHS
Polychroniadou, A., D. Le Bars, H. Rohm, J.O. Bosset, J.-L. Le Queré, J. Hogenboom, M. Juarez, P.L.H. McSweeney, R. López-Fandino, S. Pochet, U. Bütikofer and Y. Ardö (1997). Laboratory Manual. Chemical Methods for the Characterization of Cheese Ripening. Office for Official Publications of the European Communities, Luxembourg, 98 pp.
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. Office for Official Publications of the European Communities, Luxembourg, 50 pp. (English), 56 pp. (French).
MISCELLANEOUS
Wendorff, W.L. and P.L.H. McSweeney (1992). Rotational pasture milk production. Implications of milk quality and dairy foods. University of Wisconsin Dairy Pipeline, 4 (3), 1-5.
Olson, N.F., P.L.H. McSweeney, P.F. Fox, Á. Healy, P. Højrup, (1992/3). Specificity of proteinases on caseins and implications for cheese maturation. Center for Dairy Research, University of Wisconsin-Madison, Annual Report 1992-1993, pp. 92-95.
Wendorff, W.L. and P.L.H. McSweeney (1993). Small plants must plan for seasonal production. Hoard's Dairyman 138, 89.
McSweeney, P.L.H., H.P. Bachmann, M. Rüegg and D.A. McNulty (1996). Experimental design/cheese technology working group. Proceedings of the 2nd Plenary Meeting COST-95, Vitoria, Spain, 30 November-2 December 1995, pp. 181-187.
McSweeney, P.L.H. (2004). 40 Years of dairy chemistry: a symposium in honour of Patrick Fanahan Fox BSc, PhD, DSc, CChem, FRSC, FICI. International Journal of Dairy Technology 57 (2/3), 75-76.
McSweeney, P.L.H. (2007). Gel electrophoresis of Cheddar cheese. In Visual Practices Across the University, J. Elkins (ed.), W. Fink, Munich, pp. 230-236.
EXTENDED CONFERENCE PAPERS
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, Moorepark, Fermoy, Co. Cork, 28th and 29th October 1992, pp. 60-67.
Fox, P.F., P.L.H. McSweeney and T.K. Singh (1994). Proteolysis in cheese during ripening. Proceedings of the 11th Bienniel Cheese industry Conference, Logan, UT, August 1994, pp. 16-18.
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, Arc-en-Senans, pp. 25-59.
Fox, P.F. and P.L.H. McSweeney (1995). Chemistry, biochemistry and control of cheese flavour. Proceedings of the 4th Cheese Symposium, Moorepark, Fermoy, Co. Cork, 13th and 14th February 1995, pp. 32-45.
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. Proceedings of the 4th Cheese Symposium, Moorepark, Fermoy, Co. Cork, 13th and 14th February 1995, pp. 135-159.
Lynch, C.M., P.L.H. McSweeney, P.F. Fox, T.M. Cogan and F.D. Drinan (1995). Contribution of starter and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora. Proceedings of the AIR/COST-FLORA meeting, Reggio-Emilia, 22 June 1995, pp. 27-58.
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.
McSweeney, P.L.H. and P.F. Fox (1997). Indices of Cheddar cheese ripening. Proceedings of the 5th Cheese Symposium, Moorepark, Fermoy, Co. Cork, 11-13th March 1997, pp. 73-89.
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.
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 27-28 November 1997, pp. 49-68.
McSweeney, P.L.H. and M.J. Sousa (1999). Biochemical pathways for the production of flavour compounds in raw and pasteurized milk cheeses during ripening. Proceedings of the COST95 symposium, Quality and Microbiology of Traditional Raw and Milk Cheeses, Dijon, 30 November-1 December 1998, pp. 73-126.
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. 732-3.
McSweeney, P.L.H., T.P. Guinee and M.J. Sousa (2000). Cheese as a food ingredient. Proceedings of the 6th Cheese Symposium, Moorepark, Fermoy, Co. Cork, T.M. Cogan, P.L.H. McSweeney and T.P. Guinee (eds.), Teagasc, Dublin. pp. 176-182.
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. In Proceedings “Vyziva a potraviny pre tretie tisicrocie”, Nitra, Slovakia, April 2001, pp. 191-193.
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. In Proceedings “Mleko a syry 2001”, Praha, Czech Republic, January 2001, pp. 107-111.
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.
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, 181.
Sousa, M.J., A.A.A. Magboul, I. Kubis and P.L.H. McSweeney (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.
Curtin, A.C., M. Rea, T. Beresford, and P.L.H. McSweeney (2002). Aminotransferases of smear bacteria. Australian Journal of Dairy Technology 57, 172.
O’Mahony, J.A., M.J. Sousa and P.L.H. McSweeney (2002). Blends of Cynara proteinases and chymosin for cheesemaking. Australian Journal of Dairy Technology 57, 180..
Hannon, J., S. Lillevang, A. Sepulchre, W. Bockelmann and P.L.H. McSweeney (2002). Defined-strain surface starters in Tilsit cheese. Australian Journal of Dairy Technology 57, 126.
Churchill, M.M., J. Hannon and P.L.H. McSweeney (2002). Proteolysis at the surface of Tilsit cheese. Australian Journal of Dairy Technology 57, 171.
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, 117.
McSweeney, P.L.H. (2003). Cheddar cheese ripening: an overview. Proceedings of the 7th Cheese Symposium, Moorepark, Fermoy, Co. Cork. Teagasc, Dublin. pp. 31-40.
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, May 24-28, 2004.
Bansal, N., P.F. Fox and P.L.H. McSweeney (2006). Factors affecting the retention of rennet in cheese curd. Australian Journal of Dairy Technology 61, 208.
Deegan, K.C. and P.L.H. McSweeney (2006). Activation of indigenous lipoprotein lipase by low pressure homogenisation to enhance lipolysis during cheese ripening. Australian Journal of Dairy Technology 61, 212.
De Angelis, M., S. de Candia, R. Di Cagno, P.L.H. McSweeney and M. Gobbetti (2006). Microbiology and biochemistry of traditional Mozzarella cheese. Australian Journal of Dairy Technology 61, 128-131.
Milesi, M.M., P.L.H. McSweeney and E. Hynes (2007). Influencia de la actividad de cuajo y plasmina en la microbiota y la proteolisis secundaria de quesos Cheddar miniatura. XI Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL), Asociación Argentina de Tecnólogos Alimentarios (AATA), September 12-14, 2007, Buenos Aires.
Patel, H.K. and P.L.H. McSweeney (2008). Use of flavour enhancers to improve Cheddar flavour. Proceedings of the 38th Annual Conference on Food, Nutrition and Consumer Sciences, (in press).
EDITOR/EDITORIAL BOARDS
Le Lait (Editorial Board, 1999-date)
International Dairy Journal (Editorial Board, 2005-date)
Egyptian Journal of Dairy Science (Editorial Board, since 1995).
Applied Biotechnology, Food Science and Policy (Editorial Board 2002-2004)
Journal of Academic Food (Turkey) (2007-date)
Cogan, T.M., P.L.H. McSweeney and T.P. Guinee (2000). Proceedings of the 6th Cheese Symposium, Teagasc, Dublin.
Roginski, H.(ed.) (2003). Encyclopedia of Dairy Science, Academic Press, London (Editorial Board).
Fox, P.F. and P.L.H. McSweeney (eds.) (2003), Advanced Dairy Chemistry-I. Proteins, 3rd. Edition, P.F. Fox and P.L.H. McSweeney (eds.), Kluwer Publishers, New York.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds) (2003), Cheese: Chemistry, Physics and Microbiology. Volume 1. General Aspects. 3rd Edition, Elsevier Applied Science, Amsterdam.
Fox, P.F., P.L.H. McSweeney, T.M. Cogan and T.P. Guinee (eds) (2003), Cheese: Chemistry, Physics and Microbiology. Volume 2. Major Cheese Groups. 3rd Edition, Elsevier Applied Science, Amsterdam.
Fox, P.F. and P.L.H. McSweeney (eds.) (2004), Advanced Dairy Chemistry-2. Lipids, 3rd. Edition, P.F. Fox and P.L.H. McSweeney (eds.), Kluwer Publishers, New York (in preparation).
McSweeney, P.L.H. and P.F. Fox (eds) (2007). Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Components, 3rd. Edition, Springer Publishers, New York (in preparation).
(Numerous conference abstracts are not included in this list.)
