His scientific interests lie mostly in Food science, Cheese ripening, Cheesemaking, Casein and Rennet. His Food science research includes elements of Moisture and Lactic acid. His Cheese ripening study incorporates themes from Lactococcus lactis, Biochemistry, Autolysis, Proteolysis and Plasticizer.
His studies in Cheesemaking integrate themes in fields like Preservative, Manufacturing process and Proximate composition. Within one scientific family, Timothy P. Guinee focuses on topics pertaining to Rheology under Casein, and may sometimes address concerns connected to Fat content. His study in Rennet is interdisciplinary in nature, drawing from both Whey protein and Ultrafiltration.
Food science, Casein, Ripening, Rennet and Moisture are his primary areas of study. His Food science study which covers Lactic acid that intersects with Lactose. His research in Casein intersects with topics in Herd, Animal science, Rheology and Grazing.
His research integrates issues of Rheometry, Chromatography, Whey protein and Pasteurization in his study of Rennet. As a part of the same scientific family, Timothy P. Guinee mostly works in the field of Moisture, focusing on Mozzarella cheese and, on occasion, Reduced fat. Timothy P. Guinee combines subjects such as Fermentation starter, Autolysis and Proteolysis with his study of Cheese ripening.
Timothy P. Guinee mainly focuses on Food science, Rennet, Casein, Lactose and Fermentation. His work on Moisture expands to the thematically related Food science. His Rennet study also includes
His work on Chymosin as part of general Casein research is frequently linked to Total mixed ration, thereby connecting diverse disciplines of science. His research investigates the connection between Lactose and topics such as Lactic acid that intersect with problems in Galactose and Taste. His Fermentation course of study focuses on Starch and Viscosity, Composite material, Avena and Cultured Milk Products.
Timothy P. Guinee spends much of his time researching Food science, Rennet, Chromatography, Casein and Skimmed milk. His study in Ingredient, Modified milk ingredients, Convenience food, Filler and Extended storage is done as part of Food science. The Rennet study which covers Whey protein that intersects with Distilled water, Milk protein concentrate, Diafiltration and Ultrafiltration.
The various areas that Timothy P. Guinee examines in his Chromatography study include Ethanol and Hydrolysis. His Hydrolysis study combines topics in areas such as Cheesemaking, Centrifugation and Proteolysis, Enzyme. In the field of Casein, his study on Chymosin overlaps with subjects such as Ice calving.
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Salt in Cheese: Physical, Chemical and Biological Aspects
Timothy P. Guinee;Patrick F. Fox.
Cheese: Chemistry, Physics and Microbiology (1993)
Salting and the role of salt in cheese
T P Guinee.
International Journal of Dairy Technology (2004)
Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
T.P. Guinee;E.P. Feeney;M.A.E. Auty;P.F. Fox.
Journal of Dairy Science (2002)
Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening
Martin G. Wilkinson;Timothy P. Guinee;Daniel M. O'Callaghan;Patrick F. Fox.
Journal of Dairy Research (1994)
The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese
Timothy P Guinee;Mark A.E Auty;Mark A Fenelon.
International Dairy Journal (2000)
Cheese: physical, biochemical, and nutritional aspects.
P.F. Fox;T.P. O'Connor;P.L.H. Mcsweeney;T.P. Guinee.
Advances in food and nutrition research (1996)
Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products.
Mark A. E. Auty;Myra Twomey;Timothy P. Guinee;Daniel M. Mulvihill.
Journal of Dairy Research (2001)
Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents
Mark A Fenelon;Timothy P Guinee.
International Dairy Journal (2000)
The Effect of Fat Content on the Microbiology and Proteolysis in Cheddar Cheese During Ripening
M.A. Fenelon;P. O’Connor;T.P. Guinee.
Journal of Dairy Science (2000)
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening
M Gobbetti;M Morea;F Baruzzi;M.R Corbo.
International Dairy Journal (2002)
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