| Abstract:
Coagulation of milk, removal of whey, and ripening are all
required when making cheese, and chemistry is involved every step of
the way. This non-technical talk describes the procedure from raw milk
to final product, and illustrates the differences between cheese types,
including the development of the many flavors in cheese.
Speaker Biography:
Michael H. Tunick received a B.S. in Chemistry from Drexel University
in 1977. He was a student trainee at the Eastern Regional Research
Center of the U.S. Department of Agriculture in Wyndmoor, PA, and was
hired as a chemist upon graduation. He performed research on treatment
of tannery waste with the Hides and Leather Laboratory until 1983, when
he was transferred to what is now the Dairy Processing & Products
Research Unit. He pursued a Ph.D. in Physical-Analytical Chemistry on a
part-time basis during this period, receiving the degree from Temple
University in 1985. He also became a research chemist in that year and
was involved in a number of projects, including detection of mislabeled
cheese and development of low-fat Mozzarella for the National School
Lunch Program. He currently relates the effects of processing to
changes in composition, texture, and microstructure of cheese and
extruded whey proteins. He is the Secretary and a Past Chair of the ACS
Division of Agricultural and Food Chemistry, and is Councilor and Past
President of the Thermal Analysis Forum of Delaware Valley.
|
Dr. Michael Tunick of USDA
|
Wednesday, October 14th 2009
Land-O-Lakes HQ, 4001 Lexington Ave., Arden Hills MN
Executive Committee Meeting 5:30 PM
Dinner 6:30 PM
Presentation 7:15 PM
ADVANCE RESERVATION (By Monday 10/14) Requested
We must have a list of names in advance for the security desk.If your name is not pre-registered you may be delayed at the entrance desk.
|
|
