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Cheese & Cheesemaking Explained Through Chemistry & Microbiology
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. 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. . . . Mark Johnson from the book's Preface.
About the Author:
A native of Milbank, South Dakota, Mark worked at a cheese factory during his high school and college years. He graduated from Augustana University in Sioux Falls, SD in 1974 with a major in Biology. He obtained an MS degree in Dairy Manufacturing from South Dakota State University in 1976 and a PhD in Food Science from North Carolina State University in 1980. Prof. Norm Olson recruited him to join the Walter V. Price Cheese Research Institute (it later became the Center for Dairy Research, CDR) at the University of Wisconsin-Madison in 1980. This began a long career serving the cheese industry through his work at the CDR, until his retirement in 2024. One of his main interests was with cheese issues that are not considered desirable (cheese defects). He enjoyed teaching and participated in short courses across the US as well as overseas. Mark has served as a cheese judge in numerous competitions. He 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. Mark is also a passionate fossil collector, and photographer of birds, butterflies and bugs.