Arthur (Art) Hill
Professor
Ontario Agricultural College
Department of Food Science
Guelph, Ontario
arhill@uoguelph.ca
Office:
(519) 824-4120 ext. 53875
Expert In
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-maki...
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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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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.
Click to Shrink <<