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Michael Tunick
“Molecules to Mozzarella: The Chemistry of Cheese ”
Dr. Michael H Tunick
US
Department of Agriculture, Wyndmoor, PA.
Friday, April 27, 2007 at 6:00 P.M.
Hotel Saranac, Saranac Lake
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We will begin with dinner at 6:00 pm, and this will be
followed by Dr. Tunick's talk on the chemistry of cheese.
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.
Please RSVP to Dr.
Samantha Glazier by Tuesday, April 24th with
your choice of dinner entrée (chicken, salmon,
or garden lasagna). A $15 charge per person ($10
for students) will be collected at the dinner to
help cover the costs.
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