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Catherine.Donnelly@uvm.edu
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Paul S. Kindstedt, Ph.D. Professor

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

Address:
Room 253 Carrigan Wing
109 Carr! igan Drive
Deptartment of Nutrition and Food Sciences
University of Vermont
Burlington, VT 05405

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


Courses taught
NFS 201: Fermented Dairy Foods


Professional interests: Dr. 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



Recent Publications
Kindstedt, P.S. 2005. American Farmstead Cheese. P.S. Kindstedt, ed., Chelsea Green Publ. Co. White River Jct. ISBN 1-931498-77-6

Kindstedt, P.S., M. Caric and L. Milanovic. 2004. Pasta-filata Cheeses. Chapter in Cheese: Chemistry, Physics and Microbiology, Vol.2, 3rd ed. P.L.H. McSweeney, ed., Elsevier Science/Academic Press, London. pp. 251-277

Gigante, M.L., M. Almena-Aliste and P.S. Kindstedt. 2006. Effect of cheese pH and temperature on serum phase characteristics of Cream cheese during storage. J. Food Sci. 71:C7-11

Rajbhandari, P. and P.S. Kindstedt. 2005. Development and Application of Image Analysis to Quantify Calcium Lactate Crystals on the Surface of Smoked Cheddar Cheese. J. Dairy Sci! . 88:4157-4164

Kindstedt, P.S. 2004. Mozzarella cheese: 40 Years of Scientific Advancement. Internat. J. Dairy Technol. 57(2/3):85-90