University of Vermont

Department of Nutrition and Food Sciences

Faculty - Paul S. Kindstedt

Paul Kindstedt, PhD, Professor

  • PhD, Food Technology, Cornell University, 1986
  • MS, Animal Sciences, University of Vermont, 1981
  • BS, Dairy Technology, University of Vermont, 1979
  • Dr. Kindstedt's C.V.


Professional Affliations

  • Board of Directors, American Dairy Science Association
  • Board of Directors, VT Dairy Industry Association
  • Honorary Lifetime Member, Vermont Cheese Council


Area of expertise

Chemistry, biochemistry, structure and function of cheese

 

Contact Information

 

Email: Paul.Kindstedt@uvm.edu
Phone: 802-656-2935

Office Location: 354 MLS Carrigan Wing

 

Office Hours: by appointment

"You can`t be a simple scientist studying an enzyme reaction. You can`t just stay in your little academic box."

Professional interests:

Paul Kindstedt`s primary research interests relate to the chemistry, biochemistry, structure and function of cheese. He is a well-known expert on Mozzarella: Much of his past research has focused on elucidating the physico-chemical and biochemical processes that influence its functional characteristics (e.g., melting, shredding properties). Other research interests include the relationship between key physico-chemical parameters and the texture of Cream cheese and Cheddar cheese.

More recently, Prof. Kindstedt has begun to center his studies on the application of sound scientific practices in the making of artisanal and farmstead cheeses. He is the author of "Cheese and Culture: A History of Cheese and its Place in Western Civilization", 2012, and "American Farmstead Cheese: A Practical Guide to Making and Selling Artisan Cheeses", 2005.

Courses
  • NFS 050: Cheese and Culture
  • FS 340: Food Systems, Science and Policy
Recent Publications

  • Tansman, G., P.S. Kindstedt and J.M. Hughes. 2014. Powser X-ray diffraction can differentiate between enantiometric variants of calcium lactate pentahydrate. J. Dairy Sci. (in press)

  • Kindstedt, P.S. 2014.  The Basics of Cheesemaking. Chapter in Cheese and Microbes, American Society for Microbiology (ASM) Press (In press)

  • Rajbhandari, P. and P.S. Kindstedt. 2014. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese. J. Dairy Sc. (accepted for publication)

  • Kindstedt, P.S. 2013. The Making of Great Cheeses. Microbe 8(9):361-7

  • Kindstedt, P.S. 2013. Making Great Cheeses, Part 2. Microbe 8(10):401-7

  • Rajbhandari, P., J. Patel, E. Valentine and P.S. Kindstedt. 2013, Effect of storage temperature on crystal formation rate and growth of calcium lactate crystals on smoked Cheddar cheeses. J. Dairy Sci. 96:3442-3448

  • Kindstedt, P.S. 2012. Cheese and Culture. A history of cheese and its place in western civilization. Chelsea Green Publ. Co. White River Jct.  ISBN 9781603584111

  • P.S. Kindstedt, J. Mayes, J and  A. Hillier, and. 2010. Pasta Filata/Pizza Cheese. Chapter in Technology of Cheesemaking, 2nd Ed., B.A. Law, ed., Sheffield Academic Press Ltd., Sheffield, England.  Pp. 330-359

  • Rajbhandari, P., J. Patel, E. Valentine and P.S. Kindstedt. 2009. Chemical changes that predispose smoked cheddar cheese to calcium lactate crystallization. J. Dairy Sci. 92:3616-3622

  • Monteiro, R.R.,  D.Q. Taveres, P.S. Kindstedt and M.L. Gigante.  2009. Effect of pH on microstructure and characteristics of Cream cheese. J. Food Sci 74:C112-117