Dairy Manufacturing Webinar, Understanding Acid and Its Impact on Cheese, Benjamin Ullerup Mather, Center for Dairy Research, 7 October 2026

Understanding Acid and Its Impact on Cheese

Presenter

Benjamin Ullerup Mathers

Webinar Description

Acid production is a crucial step in cheesemaking with massive impacts on flavor and texture, where the journey is just as important as the destination. However, as milk composition changes, cheesemaker intervention is needed to ensure that the journey delivers a consistently delicious product. This session will focus on how to track acid development during cheesemaking, how acid impacts the final cheese, and the levers at your disposal to control your final product. Join us for an in-depth discussion of pH, titratable acidity, buffering, calcium solubilization, and wet acid vs. dry acid.

Presenter Biography

Ben is the Lead for Specialty Cheese at the Center for Dairy Research (CDR). A cheesemaker by training, Ben teaches technical short courses for cheese industry professionals, develops client trials in the CDR Pilot Plant, troubleshoots quality issues, performs internal work regarding specialty cheese production and applications, and manages the CDR Affinage Program. Most of his work focuses on outreach to small cheesemakers.