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Science of cheesemaking

Paper: Current and Future Scientific and Technological Challenges in Manufacturing High-Quality Cheese
Author: Moshe Rosenberg, Cooperative Extension Dairy Food Engineering Specialist, Department of Food Science and Technology
Symposium date and time: Sunday, Feb. 18, 3 p.m. to 6 p.m.
Symposium name: Advances in Wine and Cheese
Online program: http://www.aaas.org/meetings/2001/6132.00.htm

Cheesemaking has been practiced from the early days of civilization but in recent decades has evolved from an art to a multidisciplinary science. Today cheese quality is not defined by the absence of defects, but rather by a balance of texture, flavor, functionality and nutritional value, says Rosenberg. Modern cheesemakers have the challenge of translating the qualities valued by consumers into quantitative data, using mathematical models to integrate the biochemical, microbiological and physio-chemical processes involved in cheesemaking. Furthermore, cheesemakers must now consider cheese not only as a final product but also as an ingredient of many different foods, each requiring cheese with different functional and physio-chemical properties. More than ever before, high-quality cheese manufacturing must now draw on a broad spectrum of scientific disciplines ranging from analytical chemistry to materials science to process engineering.

Contact: Moshe Rosenberg, Food Science and Technology, 530-752-4682, mrosenberg@ucdavis.edu.

EDITOR'S NOTE: News from AAAS is embargoed until the time of each symposium presentation or news briefing, whichever comes first.

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