Advanced Dairy Chemistry

Paul L.H. McSweeney MA, PhD, DSc is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.  The overall theme of his research is dairy biochemistry with particular reference to cheese.  He is co-author or co-editor of 10 books on dairy chemistry and cheese science, in addition to numerous research papers and reviews.  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.Patrick F. Fox BSc, PhD, DSc, CChem, FRSC, FICI was Professor and Head of the Department of Food Chemistry at University College, Cork, Ireland, from 1969 to 1997; he retired in December 1997 and is now Emeritus Professor of Food Chemistry. Prof. Fox received PhD degree in Food Chemistry from Cornell University followed by postdoctoral periods in the United States. Prof. Fox’s research has focused on the biochemistry of cheese, the heat stability of milk, physicochemical properties of milk proteins, and food enzymology. He has authored or coauthored about 520 research and review papers, and authored or edited 25 text books on Dairy Chemistry. He was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof. Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002), the International Dairy Federation Award (2002), Gold Medal of the UK Society of Dairy Technology (2007), and an autobiography published in AnnualReview of Food Science & Technology (2011). Prof. Fox has been invited to lecture in various countries around the world.

• 1. Origin and evolution of the major constituents of milk.- 2. Milk Proteins: Introduction and historical aspects.- 3. Quantitation of proteins in milk and milk products.- 4. Chemstry of Caseins.- 5. Higher order structures of the caseins: a paradox.- 6. Casein micelle structure, functions and interactions.- 7. b-Lactoglobulin.- 8. a-Lactalbumin.- 9. Immunoglobulins in mammary secretions.- 10. Lactoferrin.- 11. Minor proteins, Including Growth Factors.- 12. Indigenous enzymes of milk.- 13. Interspecies comparison of milk proteins.- 14. Genetics and Biosynthesis of milk proteins.- 15. Genetic polymorphism of milk proteins.- 16. Nutritional Quality of milk proteins.- Index.