Chemistry, Physics and Microbiology

4th Edition - May 10, 2017

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  • Editors: Paul McSweeney, Paul Cotter, David Everett
  • eBook ISBN: 9780124170179
  • Hardcover ISBN: 9780124170124

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Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored. Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.

Key Features

  • Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation
  • Offers practical explanations and solutions to challenges
  • Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production


Researchers, advanced students, and production management and control professionals

Table of Contents

  • Section 1. Introduction
    Section 2. Coagulation of Milk
    Section 3. Starters and Manufacture
    Section 4. Cheese Ripening
    Section 5. Public Health Aspects
    Section 6. Cheese Technology
    Section 7. Diversity of Cheese

Product details

  • No. of pages: 1302
  • Language: English
  • Copyright: © Academic Press 2017
  • Published: May 10, 2017
  • Imprint: Academic Press
  • eBook ISBN: 9780124170179
  • Hardcover ISBN: 9780124170124

About the Editors

Paul McSweeney

Paul McSweeney
Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.

Affiliations and Expertise

Professor of Food Chemistry, Department of Food and Nutritional Sciences, University College Cork, Ireland

Paul Cotter

Dr Paul Cotter is Principal Research Officer at Teagasc Food Research Centre at Teagasc, Moorepark, Fermoy, Ireland. He is a molecular microbiologist, with researchers in his lab focusing particularly on antimicrobial peptides and the microbiology of the gut (and its role in health and disease) and of food. Dr Cotter also manages the Teagasc DNA sequencing facility, is a Principal Investigator within the Alimentary Pharmabiotic Centre and is an adjunct lecturer at Cork Institute of Technology. Dr Cotter’s Vision I laboratory was awarded the title of Irish Food/Agriculture Laboratory of the Year 2013, he has received awards from the Society for Applied Microbiology, ESCMID and FEMS and is an appointed faculty member of Faculty of 1000 (Biology) since 2006. Dr Cotter is also the author of >130 peer-reviewed publications resulting from research funded by the EU, Science Foundation Ireland, the Irish Health Research Board, Enterprise Ireland, the Irish Department of Agriculture, Fisheries and Food and the Irish Research Council for Science Engineering and Technology. He is also a member of the editorial boards of Applied & Environmental Microbiology, PLoS One, BMC Microbiology, F1000 Reports and Proteins & Antimicrobial

Affiliations and Expertise

Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and APC Microbiome Institute, University College Cork, Cork, Ireland

David Everett

Dr. Everett is an Associate Professor in the Animal Science Department and Director of the Dairy Products Technology Center. He is originally from Australia, and completed his PhD in Food Science at the University of Wisconsin, Madison. His academic career includes a post-doctoral fellowship at the University Of Guelph, Canada, investigating emulsion surface structures, and as faculty at the University of Melbourne, Australia, and the University of Otago, New Zealand, in food science departments. He has worked on dairy industry projects at a federal government research center on Australia (CSIRO) to help develop a technology to manufacture hard cheese from ultra-filtered milk, and at a dairy industry-funded company as a science liaison manager to bring together publicly-funded researchers with the dairy industry to solve technical problems.

Affiliations and Expertise

Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA, USA

Ratings and Reviews

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  • Siv S. Mon Oct 15 2018

    Cheese: Chemistry, Physics and Microbiology

    It is the Cheese Bible, a mandatory book for everybody interested in cheese

  • Institutode V. Fri Jul 27 2018


    Its a valuable review of several important aspects of cheese, bringing new scientific knowledge. However, it should also contain analytical methodologies around this matrices.

  • Thomas P. Mon May 14 2018

    Very comprehensive cheese textbook

    This is by far the most comprehansive scientific textbook within the field of cheese science

  • JEAN K. Mon May 14 2018


    These 2 Books "Cheese" (like Le Fromage, ed TechDoc Paris) are necessary for any scientist or technician implied in cheese technology. The first book of Cheese is a good synthesis of knowledge on unit operations and cheese microbiology. The second Book shows an important number of monography of different cheese types. Very important and higher level than previous editions. Kerjean

  • Ali H. Mon Feb 05 2018

    The best Book in this field

    I have been reading this book since 1987 (its first edition) and the Editor PF Fox updated the book every ten years with the last works published. Cheese book is a reference and encyclopedic book for scientists, students and also cheese industry. Thanks for all editors and contributors.