Cheese & Cheesemaking Explained Through Chemistry & Microbiology
Explore the chemistry, microbiology, and scientific principles behind modern cheesemaking to improve product quality, troubleshoot production challenges, and optimize dairy manufacturing.
Center for Dairy Research
Cheesemaking is a sophisticated balance of chemistry, microbiology, and process control. In this comprehensive resource, Dr. Mark Johnson shares decades of scientific expertise to explain how milk composition, enzymes, starter cultures, acidity, moisture, and ripening influence cheese quality.
The publication examines every stage of cheesemaking—from milk standardization and coagulation to aging and defect prevention—helping dairy professionals understand the mechanisms behind flavor development, texture formation, and product consistency.
Practical insights into common defects such as pink discoloration, unwanted crystal formation, splits, cracks, and off-flavors enable processors to identify root causes and implement corrective actions.
Developed through more than four decades of research at the Center for Dairy Research, this resource bridges academic science with commercial dairy production.
It provides cheesemakers, product developers, researchers, and quality professionals with practical knowledge to improve manufacturing efficiency, enhance product quality, and drive continuous innovation across the dairy industry