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Paul L.H. McSweeney

Paul L.H. McSweeney

D-Index & Metrics

Biology and Biochemistry

D-Index
74
Citations
25826
World Ranking
5490
National Ranking
27

Overview

Paul L.H. McSweeney is affiliated with University College Cork in Ireland and has a focused research portfolio primarily within the Agricultural and Biological Sciences domain. Their work spans 49 publications in this field, with a significant concentration in Food Science, evidenced by 41 related works, alongside contributions to Molecular Biology, Nutrition and Dietetics, Water Science and Technology, and Agronomy and Crop Science.

The main topics of McSweeney's research include Probiotics and Fermented Foods, Proteins in Food Systems, Protein Hydrolysis and Bioactive Peptides, Membrane Separation Technologies, Milk Quality and Mastitis in Dairy Cows, Microbial Metabolites in Food Biotechnology, and Enzyme Production and Characterization.

Frequent publication venues for McSweeney's work are:

  • International Dairy Journal
  • SSRN Electronic Journal
  • Journal of Dairy Science
  • International Journal of Dairy Technology
  • Critical Reviews in Food Science and Nutrition

Recent papers authored by or associated with McSweeney include:

  • Evaluation of production of Cheddar cheese from micellar casein concentrate, 2020, International Dairy Journal
  • Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture, 2020, International Dairy Journal
  • Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture, 2022, International Dairy Journal
  • Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield, 2020, International Dairy Journal
  • Recent updates on plant protein-based dairy cheese alternatives: outlook and challenges, 2025, Critical Reviews in Food Science and Nutrition

McSweeney has collaborated frequently with several researchers, including John T. Tobin, Surabhi Subhir, Jeremiah J. Sheehan, Alan L. Kelly, and Bozhao Li. These collaborations suggest an interdisciplinary approach that integrates food science, dairy technology, and molecular biology.

Overall, McSweeney's research addresses key scientific and technological challenges related to dairy production, protein functionality, enzyme applications, and innovation in food biotechnology, particularly concerning cheese manufacture and dairy alternative products.

Best Publications

  • Fundamentals of Cheese Science

    Patrick F. Fox;Timothy P. Guinee;Timothy M. Cogan;Paul L. H. McSweeney

  • Dairy chemistry and biochemistry

    P. F. Fox;T. Uniacke-Lowe;P. L. H. McSweeney;J. A. O'Mahony

  • Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

    Paul L.H. McSweeney;Maria José Sousa

  • Nucleic acid-based approaches to investigate microbial-related cheese quality defects

    Daniel J. O'Sullivan;Linda Giblin;Paul L. H. McSweeney;Jeremiah J. Sheehan

  • Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

    Yvonne F. Collins;Paul L.H. McSweeney;Martin G. Wilkinson

  • Biochemistry of Cheese Ripening

    Paul L H McSweeney

  • Advances in the study of proteolysis during cheese ripening.

    M.J Sousa;Y Ardö;P.L.H McSweeney

  • 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

  • Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

    Maria De Angelis;Giovanna Gallo;Maria Rosaria Corbo;Paul L H McSweeney

  • Composition and properties of bovine colostrum: a review

    Brian A. McGrath;Patrick F. Fox;Paul L. H. McSweeney;Alan L. Kelly

  • Heat-Induced Changes in Milk

    P. F. Fox;T. Uniacke-Lowe;P. L. H. McSweeney;J. A. O’Mahony

  • Contribution of the indigenous microflora to the maturation of cheddar cheese

    P.L.H. McSweeney;P.F. Fox;J.A. Lucey;K.N. Jordan

  • Proteolysis in Cheese during Ripening

    V.K. Upadhyay;P.L.H. McSweeney;A.A.A. Magboul;P.F. Fox

  • Significance of non-starter lactic acid bacteria in cheddar cheese

    P. F. Fox;P. L. H. Mcsweeney;C. M. Lynch

  • Cheese: physical, biochemical, and nutritional aspects.

    P.F. Fox;T.P. O'Connor;P.L.H. Mcsweeney;T.P. Guinee

  • Chemical methods for the characterization of proteolysis in cheese during ripening

    P.L.H. McSweeney;P.F. Fox

  • Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions

    C.M. Lynch;P.L.H. McSweeney;P.F. Fox;T.M. Cogan

  • Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.

    A.A. Hayaloglu;M. Guven;P.F. Fox;P.L.H. McSweeney

  • Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.

    J.A. O’Mahony;J.A. Lucey;P.L.H. McSweeney

Frequent Co-Authors

Patrick F. Fox
Patrick F. Fox University College Cork
Alan L. Kelly
Alan L. Kelly University College Cork
Timothy P. Guinee
Timothy P. Guinee Teagasc - The Irish Agriculture and Food Development Authority
Paul D. Cotter
Paul D. Cotter University College Cork
Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Martin G. Wilkinson
Martin G. Wilkinson University of Limerick
Mary C. Rea
Mary C. Rea Teagasc - The Irish Agriculture and Food Development Authority
Eugenio Parente
Eugenio Parente University of Basilicata
Maria Rosaria Corbo
Maria Rosaria Corbo University of Foggia
Lotte Bach Larsen
Lotte Bach Larsen Aarhus University

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