Biochemistry
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Biochemistry Experts

Paul S. Kindstedt

Professor
Deaprtment of animal nutrition and food science
University of Vermont
United States of America

Biography

Dr. Paul S. Kindstedt, is currently working as a Professor in the Department of , university of vermont , United States of America. His research interests includes Dr. Kindstedt’s research over two decades has focused primarily on the science and technology of cheeses. Dr. Kindstedt is widely regarded as an international expert on Mozzarella cheese, and currently is conducting research on Cheddar cheese and Cream cheese. Dr. Kindstedt also has a keen interest in artisan cheesemaking. He /she is serving as an editorial member and reviewer of several international reputed journals. Dr. Paul S. Kindstedt, is the member of many international affiliations. He  has successfully completed his Administrative responsibilities. He has authored of many research articles/books related to Dr. Kindstedt’s research over two decades has focused primarily on the science and technology of cheeses. Dr. Kindstedt is widely regarded as an international expert on Mozzarella cheese, and currently is conducting research on Cheddar cheese and Cream cheese. Dr. Kindstedt also has a keen interest in artisan cheesemaking.

Research Interest

Dr. Kindstedt’s research over two decades has focused primarily on the science and technology of cheeses. Dr. Kindstedt is widely regarded as an international expert on Mozzarella cheese, and currently is conducting research on Cheddar cheese and Cream cheese. Dr. Kindstedt also has a keen interest in artisan cheesemaking

Publications

  • Guo MR, Kindstedt PS. Age-Related Changes in the Water Phase of Mozzarella Cheese1. Journal of Dairy Science. 1995 Oct 1;78(10):2099-107.

  • Kindstedt PS, Fox PF. Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of Mozzarella cheese. Critical Reviews in Food Science & Nutrition. 1993 Jan 1;33(2):167-87.

  • Rudan MA, Barbano DM, Yun JJ, Kindstedt PS. Effect of Fat Reduction on Chemical Composition, Proteolysis, Functionality, and Yield of Mozzarella Cheese1. Journal of dairy science. 1999 Apr 1;82(4):661-72.

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