Arthur (Art) Hill

Professor Ontario Agricultural College Department of Food Science Guelph, Ontario arhill@uoguelph.ca Office: (519) 824-4120 ext. 53875

Expert In

Cheese science Cheese science and technology Cheese technology Dairy analysis Dairy chemistry Dairy science Dairy technology Food additives Food preservation Food risk analysis

Bio/Research

Dr. Hill focuses his teaching and research on cheese technology, dairy chemistry, and dairy processing. His projects use challenge studies to determine the safety of cheese curds offered for sale at room temperature, reconstitution of butter oil to form a cream that closely mimics the cheese-making properties of native milk fat globules, investigating the physical-chemical factors that cause depressed foaming capacity of milk in espresso machines, and bio-markers for grass-fed milk.

Extracurricular interests include the philosophy of science and the relationship between science and faith.

Beyond the campus, Hill does consulting and troubleshooting work in the dairy industry and has influenced government and industry policies on issues such as milk pricing, the safety of cheese curds, raw milk cheese, import of dairy ingredients, and regulations that limit the number of dried milk ingredients used in cheese making.

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Media Relations

Lori Bona Hunt
l.hunt@exec.uoguelph.ca
519-824-4120 ext. 53338

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Media Relations

Lori Bona Hunt
l.hunt@exec.uoguelph.ca
519-824-4120 ext. 53338

Angela Mulholland
angela.mulholland@uoguelph.ca
519-824-4120 ext. 56982

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