Madison, WI – How does the rate and extent of acid development impact the cheesemaking process and, ultimately, the cheese? Why do some cheeses form slits and cracks? What are those crystals in Parmesan? Dr. Mark Johnson tackles these questions and many more in his new book Cheese & Cheesemaking Explained Through Chemistry & Microbiology.
“With this book, I hope to arm technologists and curious cheesemakers with the tools to answer questions not yet asked, and to provide guidance to situations yet to be encountered,” Dr. Johnson writes.
Cheese & Cheesemaking Explained Through Chemistry & Microbiology takes a deep dive into cheese and cheesemaking, using chemical, enzymatic and microbiological processes to describe what is happening during the process of cheesemaking. Dr. Johnson’s book aims to give cheesemakers technical and scientific knowledge to help troubleshoot issues and consistently produce high quality cheese.
The book starts with a close look at milk content and composition, going into detail on the atoms and macromolecules
that make up milk. Other chapters cover cheese yield and milk standardization, pH and titratable acidity, managing moisture content of cheese, cheese ripening and more. The book also focuses on cheese defects like pinking, off flavors, and splits and cracks, and provides detailed scientific explanations of why they occur and how to avoid unwanted defects.
Cheese & Cheesemaking Explained Through Chemistry & Microbiology is the culmination of Dr. Johnson’s illustrious career as a cheese scientist. In 1980, Dr. Johnson joined the Walter V. Price Cheese Research Institute (now the Center for Dairy Research) at the University of Wisconsin and began a long career serving the cheese industry, until his retirement in 2024.
Throughout his career, Dr. Johnson also enjoyed teaching and participated in short courses across the U.S. as well as overseas. He served as a cheese judge in numerous competitions across the globe. Dr. Johnson 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.
Dr. Johnson’s new book also comes during an important milestone in CDR’s history. This year, the Center is celebrating its 40th anniversary. Dr. Johnson has been with CDR from the start in 1986 and his book brings together research and knowledge that CDR staff have developed and shared with industry over the years.
The CDR congratulates Dr. Johnson on the release of his book and thanks the many staff who helped review and produce the book. A special thanks to Dairy Farmers of Wisconsin for supporting this project.
For more information, including how to purchase Dr. Johnson’s book, visit: https://cdr.wisc.edu/cheese-cheesemaking-explained-through-chemistry-microbiology.
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