“The Chemistry of Cheese and Why We Love It.” A short presentation followed by Q&A with speaker Michael Tunick, Research Chemist with the USDA, and Bill Courtney, Cheese-ology Macaroni & Cheese.
Humans, like many cartoon mice, love cheese. From snacks, to toppings & as a staple in recipes, cheese has become a mainstay in kitchens everywhere. A trip to your local grocers will reveal various types and numerous brands to taste, smell, and enjoy. But what is the chemistry behind this delectable food? How does the aging process enhance the texture and flavor? Join our speaker, Michael Tunick, with the USDA, as he discusses the art and science of cheese making and enjoy a discussion that stimulates your taste buds, tickles your nose, and leaves your mouth watering!
This episode is part of the Food Chemistry Series!
What You Will Learn
- The chemistry involved in cheese manufacture
- Which compounds in cheese form and why
- Physical chemistry of cheese analysis
- Differences between cheese varieties
- And much more…
Date: Thursday, May 26, 2011
Time: 2:00-3:00 pm ET
Meet Your Experts
Michael Tunick has been a Research Chemist with the USDA’s Agricultural Research Service since 1985. He is in the Dairy and Functional Foods Research Unit in Wyndmoor, PA, where he has been investigating the chemistry of dairy products. He helped develop a low-fat Mozzarella cheese for the National School Lunch Program, devised methods for detecting mislabeled cheese for US Customs, and is currently comparing fatty acids in milk from cows fed on pasture and on grain. He uses rheological and electron microscopic analyses to examine cheese structure and how it relates to manufacturing parameters and storage conditions.
Bill Courtney is the chef/owner of Cheese-ology Macaroni & Cheese, located in the University City Loop, just west of the city of St. Louis, Missouri. Following completion of his undergraduate degree in Chemistry at the University of Missouri – Columbia, Bill worked a short time as a Q.C. Chemist for ConvaTec. A shift in interest eventually took Bill to The Genome Institute at Washington University, where he spent 9 years working with the leading genetic and genomic research scientists in the United States. In a radical move, Bill struck out on his own to open Cheese-ology, the culmination of years of a self-described “un-natural obsession” with Macaroni & Cheese. Open since June 2010, Cheese-ology Macaroni & Cheese features over 15 varieties of Macaroni & Cheese to satisfy any Mac & Cheese craving.
The Fine Print
ACS Webinars™ does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.