CheeseScience.net
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INTRODUCTION TO CHEESE SCIENCE
ARTICLES ON CHEESE SCIENCE
PLH McSweeney
Scientific publications
Courses in cheese science
FIRM Research
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World of Cheese
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Courses in Cheese Science
Graduate-level courses (6-24 h) on cheese science with an emphasis on the biochemistry of cheese ripening are available are available to companies, universities and research institutes worldwide.
Books
Cheese Problems Solved (McSweeney, ed., 2007)
Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Consitiuents (McSweeney, Fox, eds., 2009)
Advanced Dairy Chemistry-2. Lipids (Fox, McSweeney, eds., 2006)
Advanced Dairy Chemistry-1. Proteins (Fox, McSweeney, eds., 2003)
Cheese: Chemistry, Physics and Microbiology. Vol. 2. Major Cheese Groups (Fox, McSweeney, Cogan, Guinee, eds., 2004)
Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects (Fox, McSweeney, Cogan, Guinee, eds., 2004)
Fundamentals of Cheese Science (Fox, Guinee, Cogan, McSweeney, 2000)
Dairy Chemistry and Biochemistry (Fox and McSweeney, eds., 1998)