Hot and Cold The science behind baking cheese

Presenter

Thom Huppertz, FrieslandCampina, NL and University College Cork, Ireland

Webinar Description

This webinar will discuss the science behind the baking of cheese. It will focus on the critical role of the proteins in cheese and their interactions with calcium and other minerals, and how fat is incorporated in the matrix. Furthermore, the critical role of water and its evaporation from cheese during baking will be discussed. A range of cheese varieties will be discussed, including Gouda, Mozzarella and processed cheese.

Presenter Biography

Prof. Thom Huppertz holds a MSc from Wageningen University and a PhD from University College Cork. His career includes academic and industrial research in the field of dairy science and technology. His research has spanned from products to processes, from biosynthesis of milk to digestion of milk constituents in the human body, and from product and process optimization to sustainable food systems. He currently combines the roles of Research Professor at University College Cork, Research Fellow at FrieslandCampina, Distinguished Visiting Professor at Victoria University, Visting Professor at Jiangnan University and Editor-in-Chief of International Dairy Journal.

Dairy Manufacturing Webinar, Hot and Cold – The Science behind baking cheese, August 13, 2025