Eldon Wayne Askew is a Professor and Director of the Division of Nutrition at the University of Utah, an academic unit within the College of Health that is dedicated to nutritional approaches to improving the health of at-risk people and promoting effective approaches to healthcare. His research interests include energy metabolism, sports and nutrition-environment interactions, antioxidants and oxidative stress. For more information about Wayne and the U of U’s Division of Nutrition, visit http://www.health.utah.edu/nutrition/index.html.

How can cheese fit into a healthy diet?

Jeff Broadbent is a Professor of Dairy Microbiology and Associate Vice President of Research at Utah State University. He researches the effects of lactic acid bacteria on cheese, and his group has been involved in food safety and the genetic analysis of several types of lactic acid bacteria, including probiotics. For more information about Jeff and USU’s Nutrition, Dietetics and Food Sciences Department, visit http://nfs.usu.edu/.

Why do cheese makers poke holes in blue cheeses?

Can the bacteria in cheese really get sick?

Why does Swiss cheese have holes?

Rodney J. Brown is a Professor in the Department of Nutrition, Dietetics, and Food Science and Dean of the College of Life Sciences at Brigham Young University. He has a history in cheese research and still teaches classes in scientific writing and food proteins and enzymes. For information about the BYU Department of Nutrition, Dietetics, and Food Science and College of Life Sciences visit http://ndfs.byu.edu/ and http://lifesciences.byu.edu/.

What is rennet?

Jong-Su Eun is an Assistant Professor in Utah State University’s Department of Animal, Dairy, and Veterinary Sciences. He teaches topics such as Animal Energetics, Nutrient Metabolism and Rumen Physiology. His research interests include improving diets of ruminant animals and enhancing milk production in cows through nutrition. For more information about Jong-Su and USU’s Department of Animal, Dairy, and Veterinary Sciences, visit http://advs.usu.edu/.

Can cows on big farms get the proper nutrition?

Pat Ford specializes in making small-batch, handcrafted cheeses for Beehive Cheese Company in Utah. Pat and his business partner Tim Welsh were inspired by their love of food to learn how to make cheese the old-fashioned way. Their dedication and commitment to learning their craft has allowed them to rise in a few short years to win multiple national awards. Using fresh milk from local farms, Pat and his team create classic favorites and innovative specialty cheeses. For more information about cheese makers, visit the American Cheese Society’s website at http://www.cheesesociety.org/.

How much cheese can you get from a gallon of milk?

Silvana Martini is an Assistant Professor in Utah State University’s Nutrition, Dietetics and Food Sciences Department, where she heads a laboratory dedicated to researching lipids and sensory perception. Her group analyzes food on the molecular level and investigates how food structure and composition affect sensory perception. Their findings help food producers enhance the nutritional value and optimize the flavor of their products. For more information about Silvana’s work and USU’s Nutrition, Dietetics and Food Sciences Department, visit http://nfs.usu.edu/ and http://martiniresearch.com/.

What makes a person prefer one flavor of cheese to another?

Donald J. McMahon is a Professor of Dairy Foods at Utah State University, where he teaches cheese and dairy technology and researches milk proteins. As a member of the Cheese Expert Group, he promotes cheese innovations and cooperation between the nation’s five regional Dairy Foods Research Centers. For more information about Don and USU’s Nutrition, Dietetics and Food Sciences Department, visit http://nfs.usu.edu/. To learn more about the Dairy Foods Research Centers, including the Western Dairy Center in Logan, Utah, visit http://www.innovatewithdairy.com.

Why do some cheeses melt and others don't?

How do people make large amounts of cheese?

How does milk turn into cheese curd?

Why does Squeaky Cheese squeak?

Why does acid coagulate milk?

Brian Nummer is Utah State University’s Extension Food Safety Specialist and Assistant Professor in the Department of Nutrition, Dietetics and Food Sciences. His extension work includes consumer food preservation and storage. He teaches food microbiology and principles of food quality and safety. His research interests include retail and foodservice food safety. For more information on USU’s Department of Nutrition, Dietetics and Food Sciences, visit http://nfs.usu.edu/. To learn more about food safety, see http://extension.usu.edu/foodsafety/.

Is it safe to eat cheese made with unpasteurized milk?

Craig Oberg is a Professor of Microbiology at Weber State University. A Hinkley Fellow, recipient of the Seager and the Dixon awards in teaching and Presidential Distinguished Professor, he is the author of over 90 scientific articles on dairy microbiology and microbial ecology. For more information about Microbiology and Weber State University, visit http://www.weber.edu/microbiology.

When is mold on cheese good and when is it bad?

How does fat content affect the taste of a cheese?

Why do raw milk cheeses produce a wider variety of flavor?

Why do some cheeses form a rind on their surface?

What is the difference between sour milk and sour cream?

Lynn Ogden is the Coordinator of Brigham Young University’s Food Science Program, where he teaches Food Engineering, Techniques for Sensory Evaluation of Foods, and Food Processing. His research interests include dairy product and process development, methods for consumer acceptance testing and long term preservation of foods. He is the inventor of sparkling yogurt and sparkling frozen yogurt. For more information about Lynn and Food Science at BYU, visit http://ndfs.byu.edu/Programs/UndergraduatePrograms/FoodScience/FoodScienceProgramWelcome.aspx.

Why is salt in cheese?

Why are some cheeses wrapped?

David Preszler specializes in ingredients food manufacturers need to produce many of the products we find in the grocery store, including starches, hydrocolloids and colors for cheese. Since earning a B.S. in Nutrition Science, he has been involved in product and process development for Del Monte, Armour-Dial and Hunt-Wesson and is currently a member of E. T. Horn’s FoodTech Group. For more information about Food Technology, visit the Institute of Food Technologist’s website at http://www.ift.org/.

How do you become a food scientist?

Marie Walsh is an Associate Professor of Food Science at Utah State University where she teaches courses in Dairy Chemistry, Food Proteins, Food Enzymes and Product Development., and advises the Food Science Club. Her research interests include dairy protein and enzyme chemistry, immobilization technology for microbial detection and food bioprocessing, and food product development. For more information about Marie’s work and Food Science at USU, visit http://nfs.usu.edu/.

What do cheesemakers do with the whey?

Robert Ward is an Assistant Professor of Nutrition, Dietetics and Food Sciences at Utah State University. He teaches courses such as Food Analysis, in which students acquire hands-on experience in measuring major (protein) and minor (alkaloids) constituents of foods. He researches lipids (fats) and metabolism, including the unique properties of milk fat. For more information about Bob and USU’s Nutrition, Dietetics and Food Sciences Department, visit http://nfs.usu.edu/.

Why do the cheeses made from cow, goat, and sheep milks all taste different from each other?

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How does the chemistry of fat affect cheese flavor?

Steven L. Wright is a Microbiologist at the Utah Department of Agriculture and Food, and he is an Adjunct Professor of Nutrition at Salt Lake Community College. For 20 years he was a Research Microbiologist for an international company, where he specialized in cheese ripening systems and culture development for cheese, yogurt and buttermilk. To learn more about the Utah Department of Agriculture and Food, visit http://ag.utah.gov/.

What is a cheese cave?

Allen Young is an Associate Professor and Extension Dairy Specialist in Utah State University’s Animal, Dairy and Veterinary Sciences Department. His research interests include the effects of environment and nutrition on cow physiology and milk production, and the relationship between management decisions and the effective, profitable function of dairies. For more information about Allen’s work and Animal, Dairy and Veterinary Science at USU, visit http://www.advs.usu.edu/.

How does the way an animal grazes effect the flavor of cheese?