Background
McSweeney, Paul Leo Hamilton was born on May 13, 1968 in Cork, Ireland. Son of Patrick Leo McSweeney and Honoria Anne Hamilton.
(The book provides a comprehensive description of the prin...)
The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.
http://www.amazon.com/gp/product/0412720000/?tag=2022091-20
( This book is the most comprehensive introductory text o...)
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
http://www.amazon.com/gp/product/3319148915/?tag=2022091-20
(Fundamentals of Cheese Science provides comprehensive cov...)
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
http://www.amazon.com/gp/product/0834212609/?tag=2022091-20
food science and technology educator
McSweeney, Paul Leo Hamilton was born on May 13, 1968 in Cork, Ireland. Son of Patrick Leo McSweeney and Honoria Anne Hamilton.
Bachelor of Science in Food Science and Technology, University College, Cork, 1990. Doctor of Philosophy, University College, Cork, 1993.
Lecturer University College, Cork, 1994-1999, senior lecturer, 1999—2006, associate professor, since 2006.
(The book provides a comprehensive description of the prin...)
(Fundamentals of Cheese Science provides comprehensive cov...)
( This book is the most comprehensive introductory text o...)
Member Institute Food Technologists, American Dairy Science Association, Society Dairy Technology.