Cheesemaking Explained Through Chemistry & Microbiology
CDR is excited to announce that Dr. Mark Johnson’s new book is now available. Cheese and Cheesemaking Explained Through Chemistry & Microbiology describes the chemistry and microbiology involved with the cheesemaking process and the physical and functional characteristics of cheese. The book provides technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered.
The book includes a foreword by CDR Director Dr. John Lucey as well as an introductory preface by Dr. Johnson. Chapters include:
2. Cheese Yield and Milk Standardization
3. pH and Titratable Acidity
4. Managing Moisture Content of Cheese
5. Acidity in Cheese and Its Control
6. Microbiology of Milk and Cheese
7. Cheese Ripening
8. Crystals in Cheese
Dr. Johnson enjoyed a long career, beginning in 1980, serving the cheese industry through his work at the CDR, until his retirement in 2024. One of his main interests was with cheese defects. He also enjoyed teaching and participating in short courses across the U.S. as well as overseas. He has served as a cheese judge in numerous competitions. Dr. Johnson has received many recognitions including the Chancellor’s award for excellence in research, the National Cheese Institute’s Laureate award, and the Babcock award from the Wisconsin Cheese Makers Association.
“I think of cheesemaking as a craft not an art and is a skill handed down through countless generations of observant folks finding a means to preserve milk,” Dr. Johnson writes. “Cheesemaking is also not a science, but it is an application of principles that can be explained in terms of chemical, enzymatic and microbiological processes.”
Dr. Johnson’s book can be purchased here:
https://cdr.wisc.edu/cheese-cheesemakingexplained-through-chemistry-microbiology
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