Professor of Food Science, University of Wisconsin-Madison
John has a Ph.D in Food Science and over 20 years of research experience. He previously worked in Ireland, the Netherlands and New Zealand. As CDR Director he provides leadership to CDR staff to help CDR move forward and live up to its reputation as a world-class research center focused on applications, outreach and education. He is also a professor in the Food Science department and conducts research on the functionality of dairy foods. He has published more than 130 peer-reviewed articles and 20 book chapters.
Cheesemaking is a complex science – a food chemist explains the process from milk to mozzarella
Jul 25, 2024 15:09 pm UTC| Insights & Views Business
Cheese is a relatively simple food. Its made with milk, enzymes these are proteins that can chop up other proteins bacterial cultures and salt. Lots of complex chemistry goes into the cheesemaking process, which can...