Paul L.H. McSweeney mainly investigates Food science, Cheese ripening, Biochemistry, Ripening and Cheesemaking. The Food science study combines topics in areas such as Proteolysis and Lactic acid. His Cheese ripening research is multidisciplinary, relying on both Methyl Ketone, Flavor, Dairy milk and Free amino.
His study looks at the relationship between Biochemistry and topics such as High-performance liquid chromatography, which overlap with Fibrinolysin, Hydrolysate, Diacetyl, Chemical composition and Microbiology. Paul L.H. McSweeney has included themes like Amino acid, Chromatography and Sensory analysis in his Ripening study. His Cheesemaking research focuses on Mesophile and how it connects with Salting, Penicillium camemberti and Lactobacillus casei.
Paul L.H. McSweeney spends much of his time researching Food science, Ripening, Cheese ripening, Biochemistry and Proteolysis. The Food science study which covers Lactic acid that intersects with Lactose. The study incorporates disciplines such as Salting, Aroma, Raw milk and Pasteurization in addition to Ripening.
His Cheese ripening research includes themes of Fermentation starter and Flavor. His studies in Biochemistry integrate themes in fields like Molecular biology and Chromatography. Paul L.H. McSweeney combines subjects such as Proteolytic enzymes and Free amino with his study of Proteolysis.
His scientific interests lie mostly in Food science, Ripening, Casein, Lactose and Rennet. His work on Lactic acid expands to the thematically related Food science. Paul L.H. McSweeney focuses mostly in the field of Ripening, narrowing it down to matters related to Biochemistry and, in some cases, Antimicrobial.
His Casein research is multidisciplinary, incorporating perspectives in Isoelectric point, Salting, Plasmin and Proteolysis. Paul L.H. McSweeney interconnects Cheesemaking, Whey protein and Skimmed milk in the investigation of issues within Lactose. His Rennet study combines topics from a wide range of disciplines, such as Microfiltration and Pasteurization.
Paul L.H. McSweeney mainly focuses on Food science, Ripening, Starter, Biochemistry and Rennet. His research brings together the fields of Lactic acid and Food science. Paul L.H. McSweeney does research in Ripening, focusing on Cheese ripening specifically.
His Starter research integrates issues from Lactobacillus casei, Distillation, Winemaking and Microbiology. His work on Tyramine, Histidine decarboxylase, Osmotic pressure and Lipoprotein lipase as part of his general Biochemistry study is frequently connected to Somatic cell count, thereby bridging the divide between different branches of science. In Rennet, Paul L.H. McSweeney works on issues like Enzyme, which are connected to Coagulation, Chromatography, Hydrolysis and Micelle.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Dairy chemistry and biochemistry
P. F. Fox;T. Uniacke-Lowe;P. L. H. McSweeney;J. A. O'Mahony.
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
Daniel J. O'Sullivan;Linda Giblin;Paul L. H. McSweeney;Jeremiah J. Sheehan.
Frontiers in Microbiology (2013)
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
Paul L.H. McSweeney;Maria José Sousa.
Advances in the study of proteolysis during cheese ripening
M.J Sousa;Y Ardö;P.L.H McSweeney.
International Dairy Journal (2001)
Biochemistry of Cheese Ripening
Paul L H McSweeney.
International Journal of Dairy Technology (2004)
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
Yvonne F. Collins;Paul L.H. McSweeney;Martin G. Wilkinson.
International Dairy Journal (2003)
Advanced dairy chemistry-1: Proteins.
P. F. Fox;P. L. H. McSweeney.
Characterization of proteolysis during the ripening of semi-dry fermented sausages.
M.C Hughes;J.P Kerry;E.K Arendt;P.M Kenneally.
Meat Science (2002)
Proteolysis in Cheese during Ripening
P.F. Fox;T.K. Singh;P.L.H. McSweeney.
Biochemistry of Milk Products (2005)
Contribution of the indigenous microflora to the maturation of cheddar cheese
P.L.H. McSweeney;P.F. Fox;J.A. Lucey;K.N. Jordan.
International Dairy Journal (1993)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: