Professional Career:

1946...1960	Dairy Manager
1961...1964	Works Manager for trainees and teacher at Dairy Institute for Research Boos
1964	Accreditation as Technical Adviser for Dairy Science VDMF
1965...1971	Chief Instructor - National Dairy School, Freising/Weihenstephan
1972...1983	Senior Chief Instructor for Food Process Engineering and Dairy Technology, Technical University Munich Freising/Weihenstephan
1959...2002	232 publications in German and foreign technical periodicals

Review by Prof. Dr.-Ing. Ulrich Kulozik and Dr. Hans-Peter Bachmann

`Cheese Technology´ by Josef Kammerlehner, with 930 pages, 203 figures and 269 tables is the first complete cheese monograph of its kind in English language. The author is in the german language area an experienced dairy veteran and highly respected cheese expert. The book is in German a long-standing, widely appreciated benchmark and is now published the first time in English. The contents have been revised and updated on the grounds of the German edition from 2003. It comprises all fields of cheese technology in an exemplary extent and depth, which does justice to both practice as well as dairy research. After introduction a historical retrospective on the origins of cheese, terms of cheese, technology, food technique and cheese technology are defined, and cheese as food is dealt with. The chemical-physical base of cheese production and individual compounds of milk and whey are presented. Much of the latest literature has been reviewed and insights thereof integrated in this book.
In total 9 chapters are arranged into

• General overview, divided into definition, processing scheme, history, significance of the various groups of cheese concerning nutrition
• Raw material and additives for the production for various groups of cheese
• Varieties of the respective groups of cheese as well as their manufacturing processes and evaluation (quality, shelf life, etc.)
• Packaging of the various cheese groups
• Influences on quality, checking and quality assurance
• Description of defects and notes for improving quality issues

Apart the diversity of traditional cheese making, new scientific insights and economic methods for production of cheese and cheese products are covered. These procedures, above all addition of and necessary additives for, are sometimes still in the testing and approval phase.
This book addresses trainees and future dairy experts and –technicians as well as students, graduates of food technology and scientists who are dealing with milk-technological questions. For special instructors, this book is a solid base for courses or lectures. It is an extremely valuable help as reference book for dairy specialists and milk industry as well as for technical advisers and technologists of suppliers. It can be profitable for people who are generally associated with food and nutrition as well as in technology, biotechnology and microbiology. This book is most warmly recommended to all interested people since knowledge summarized here is hard to find elsewhere in this concise and in-depth form. It makes an invaluable contribution to the preservation and documentation of accumulated know-how of cheese technology across decades.
A detailed table of contents, a list of symbols and abbreviations as well as a specific index make the study of this cheese technology indeed user-friendly, except perhaps its dense layout, which, on the other hand, is an expression effectiveness of the richness in contents, the wide scope and level of detail. A complete overview, text samples as well as a link to order the book via web shop are available at www.kammerlehner-shop.com.

Prof. Dr.-Ing Ulrich Kulozik
Technische Universität München
Chair for Food Process Engineering and Dairy Technology
85354 Freising-Weihenstephan, Germany

Dr. Hans-Peter Bachmann
Agroscope Liebefeld-Posieux Research Station ALP
Head of Research Unit on Milk and Meat Processing
3003 Bern, Switzerland

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Review by Prof. Dr.-Ing. Jörg Hinrichs:

Imagine this: instead of reading different papers and books concerning cheese technology there is just one all-encompassing reference book. Josef Kammerlehner’s book Cheese Technology fulfils this aim. Since there is a rising global per-capita consumption of cheese as well as a wide variety of types of cheese, it is worth taking a detailed look on the whole manufacturing process. Indeed, this justifies the 908 pages – the detailed table of contents and index makes it easy to handle. In nine chapters the author deals with all relevant information in detail, starting with a look on the physics and chemistry of the raw material up to the wide variety of cheese types all over the world, e.g. rennet cheese, fresh cheese, acid curd cheese, cooked cheese, processed cheese, whey cheese, whey or cheese from different types of milk. In addition, the historical background, unit operations used, regulatory framework and – important for cheese producer – common cheese defects and how to avoid them are mentioned. “Cheese Technology” is the updated version of “Käsetechnologie” (published in 2003) and fortifies once more the outstanding worth of such a compendium. This supremacy is due to the fact that the author does not fail to present the processes being established traditionally as well as the latest status quo of research and development. Furthermore, already existing sections were extended, e.g. Mozzarella, and updated; due to the fact that process sheets for worldwide produced cheese types are presented, the book is not only useful for cheese producers, but also for open-minded specialists looking for new cheese products.
The author’s curriculum vitae is characterized by his practical relevance: dairy manager, works manager for trainees, technical adviser, chief instructor and senior chief instructor at the Technical University Munich Freising/Weihenstephan completed with being author of 232 publications and now three books. Consequently, the author easily manages the balancing act to introduce the novice into this topic and to give the professionals the detailed information wanted.
This book is addressed to all those readers being interested in and needing further information about cheese science and technology. Thus the readership includes students, graduates of food science and technology as well as specialists and scientists in industry or universities. In summary, the new book “Cheese Technology” offers useful background and detailed information for dairy specialists in quality control and management in dairies, for suppliers of the dairy industry as well as for research and development in milk science and technology.

Prof. Dr.-Ing. Jörg Hinrichs,
Dep. of Food Science and Biotechnology, Milk Science and Technology,
University of Hohenheim, Stuttgart, Germany

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Review by Prof. Dr. Henning Klostermeyer:

Josef Kammerlehner started his more than 60 years in dairying on a farm, progressed via a farm cheese dairy, commercial and industrial cheesemaking facilities, later as an instructor and researcher at technical schools, leading finally to the TU Muenchen at Weihenstephan. There he was active for many years as guidance councilor for dairy internships and research projects. After his retirement, the author published (in form of a hand book) Kaesetechnologie, drawing up a systematic, critical and detailed summary of his vast – and most likely unique - knowledge on raw materials as well as his technological experiences. Now, Kammerlehner publishes again an updated and impeccable version of this handbook, using appropriate technical terminology. The author is now close to ninety years old – which young professional would have the competence and patience to write such a text book to this extent and depth?
The introduction gives a complete overview of what is offered; and whatever needs to be accessed, can be found very easily. The vast and rich bibliography - which considers more than just the standard international reference works, but includes literature from practicing professionals - is allocated to sections and chapters.
The overview on historical facts, scientific and technical basics as well as social framework conditions of a cheese dairy (42 p.) is followed by the core of the book – rennet cheesemaking (from cow’s milk) - with a total of 581 pages. Thereafter followed by chapters on Fresh cheese (68 p.) and ripened acid curd cheese (33 p.). Cooked cheese is afforded 13 pages, followed by Processed cheese and cheese preparations with 56 pages. Thereafter – as a logic consequence – cheese from whey (14 pages), whey and whey products (49 p.) are presented. Finally, there is a description of cheesemaking from non-bovine derived milk (44 p.)
The reviewer was not able to find any relevant question unanswered; this book is uptodate, it is an encyclopedia and text book, precise and still written in an easy-read manner. It is really fun to start reading anywhere at random – thus luring very rapidly to a more thorough study. Which better effects can a text book have? In any case, this encompassing text book should be part of the library of dairy cheese professionals; it is warmly recommended to  students and cheese lovers.
And it is certainly a noble gift for business friends.
The reviewer thanks the author for this creation and work.

Prof. Dr. Henning Klostermeyer,
TU München

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Review by Prof. Manfred Kroger:

Review of the "BEST" Book Ever on the Technology of Cheesemaking
Occasionally truly comprehensive books appear that astound and even intimidate. When a single author is behind such a work, it also triggers admiration. Encyclopedic and multi-author volumes cannot be composed by individuals. To have a single subject treated exhaustively by one author requires many years of undivided and dedicated attention. As a result, fewer and fewer such all-encompassing compendia are produced by just one person.
Joseph Kammerlehner, however, has done it. He has spent 6 decades with milk and its conversion to cheese and has diligently put order into that complicated subject. After a productive career as a cheesemaker, dairy plant manager, and researcher and instructor at the Technical Univ. Munich-Weihenstephan, he is definitely and superbly qualified to tell others about his professional experiences. He not only produced dozens of technical journal articles, but also a 3-volume standard textbook on rennet cheese technology (1986, '88, and '89). In 2003 much of that information became the core of Kammerlehner's well-received 896-page text and reference book "Kaesetechnologie" of which reviewers expressed the need for its translation from German into English. The man to perform that arduous task was Axel Mixa, an experienced and widely traveled dairy technologist who had done other translations of dairy material (such as the Edgar Spreer book "Milk and Dairy Product Technology" published in 1998 by Marcel Dekker in New York).
The Kammerlehner book now stands at the pinnacle of all cheese technology literature. More than 50 years ago, I learned cheesemaking as a dairy technology apprentice in (West) Germany. A master cheesemaker's memory and a few lines of written instruction were all that was needed for the steady daily output of Edam cheese. Several years later I was making small weekly batches of Canadian Cheddar cheese at the Dairy Science Dept. of the Univ. of Manitoba; and the helpful manual at that time was G.H. Wilster's spiral-bound "Practical Cheese Manufacture and Cheese Technology," 7th edition, of 1951. A few years after that I found myself teaching cheesemaking to dairy science students at The Pennsylvania State Univ., ably assisted with advice from Frank V. Kosikowski's "Cheese and Fermented Milk Products." After Professor Kosikowski's death, this highly successful practical book was republished as the 3rd edition, in 2 volumes, by one of his former students at Cornell Univ., now a professor at South Dakota State Univ. (F.V. Kosikowski and V.V. Mistry, 1997). I thought I knew it all, until at the end of my food science career I discovered Kammerlehner's massive German book on cheese technology. It certainly eclipsed similar ones on the subject that had appeared in the 1980s which, by the way, and as indicated above, were written by groups of authors and not individuals. There was "Cheesemaking" by A. Eck (editor), in 1987, and "Cheese" by P.F. Fox (editor), also in 1987. Kammerlehner's opus is studded with chemical, physical, microbiological, operational, and other details, all meticulously supported by referenced sources. The most unique and credible statements, however, are the author's descriptions of specific processes. The voice of the experienced cheesemaker can then be heard outlining the likely negative outcome of an operation or situation should the pH be too high or too low or the concentration of this or that not be exact.
There are 9 parts to this book of 930 pages: 1. Basics, 42 p.; 2. Rennet cheese, 681 p.; 3. Fresh cheese, fresh cheese preparations, 69 p.; 4. Acid curd cheese (ripened), 34 p.; 5. Cooked cheese, 14 p.; 6. Processed cheese, 57 p.; 7. Whey cheese, 15 p.; 8. Whey and whey products, 50 p.; and 9. Cheese from milk of mammals other than dairy cows, 45 p. A list of abbreviations and conversions adds another 4 and the index another 16 pages. The 203 figures, 269 tables, and 20 process flow schemes provide effective overviews and define this book also a valuable reference source.
Part 2, the longest, is divided into 9 chapters consisting of the following: 2.1, Milk in general, 37 p.; 2.2, Milk for cheesemaking, 83 p.; 2.3, Additives used in cheesemaking, 70 p.; 2.4, Processing from renneting to curd treatment, 70 p.; 2.5, Curd processing, 33 p.; 2.6, Cheese ripening, 63 p.; 2.7, Rennet cheese packaging, 19 p.; 2.8, Cheese yield and specific varieties, 78 p.; and 2.9, Cheese quality and defects, 129 p. So, overall, the book has 17 chapters, and each has its own Bibliography.
I predict this book will be highly praised by the English-reading dairy audience: not only by practice-oriented milk and cheese experts, but especially the researchers, instructors, and students worldwide. All topics dealt with are solidly steeped in accepted scientific facts. The 1780 literature citations vouch for that. The author, in the interest of making it affordable, has self-published this book; and the printing and binding was done masterfully by Italian craftsmen.

Manfred Kroger
Scientific Editor
Comprehensive Reviews in Food
Science and Food Safety
Copyright © 2010 Institute of Food Technologists

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Review by Dr. Carl-Ludwig Riedel, Krefeld:

Six years subsequent to the German edition of his standard work and in accordance with the trend to globalisation Dr Kammerlehner has established himself in the global market of cheese technologists.
This fundamentally enlarged edition, which has been prepared for the international market, was painstakingly translated into English by Dipl. Ing. Axel Mixa / Florida, who also performed this service for the 7th edition of E. Spreer’s work “Milk Technology.” Consequently, the experiences, studies and publications of dairy scientist Kammerlehner, which have been available in the German language since 1965, 1986, 1988, 1989 and 2003, are now available to an even larger public, particularly since previously only an incomplete edition in Finnish from 1988 has been in existence.
The present volume impresses the reader through its clear structure (9 chapters) and its topicality: evaluation of subject-specific literature up to 2008. It comprises 930 pages (the German edition has 893 pages) with 269 tables, 203 illustrations, 20 process plans  and 1780 references (including 1313 in German and 467 in English, Dutch, Danish, Norwegian, Spanish, French and Russian). The index, which is so essential for such an encyclopaedic work, has been extended to include 16 pages (10 pages in the German version) and facilitates quick access to this volume considerably.
Almost every chapter of this standard work has been extended (Introduction, chapters concerning rennet, cream cheese, sour milk cheese, processed cheese and cheeses from types of milk other than cow's milk), its strength lying in its clear process flow sheets, which are only seldom to be found in this structured form.
The author explains the chemistry and physics of dairy cheese milk and fracturing, its treatment, the maturation processes and cheese yield, the packing and storage such as the air-conditioning of the ripening rooms as well as possible cheese defects and the avoidance thereof.
The cover of the book contains a coloured miniature stemming from the 15th century (“Caseus recens” from the “Theatrum sanitatis”)in addition to an ultra-modern “Soft Cheese Line” and pays tribute to the work of the author in the preface. The book is recommended reading for all dairy researchers, students and professionals both in Germany and elsewhere.

Dr. Carl-Ludwig Riedel, Krefeld

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Review by Dr-Ing. A. Wolfschoon:

Finally, 6 years after the German edition, the first English edition of Cheese Technology („Käsetechnologie”) has been published by Josef Kammerlehner. This book brings together the scientific basis and practical know-how of dairy technology, based on the accumulated experience of the author as chief instructor, mainly at the Technical University of Munich, in Freising-Weihenstephan.
The new book is well updated with recent important references. The book is well thought out, structured and descriptive enough to inform the novice, the students, and  the  professionals working on cheese technology. It is very practical as well and helps to understand the factors which could be mastered in order to optimize the process and technology of cheese making. Of course, a book on cheese technology will cover the basics of milk composition,  processing treatments, etc, starter cultures and other ingredients needed to make cheese. The book is divided in 9 chapters, as in the first German version, and the chapters were updated. It starts with a general overview and historical background of cheese making, including knowledge of nutrition on cheese consumption, and goes into the basis of cheese science and its practical utilization. Several chapters are devoted to rennet cheeses, fresh cheeses and preparations, acid curd cheeses, cooked cheese, processed cheese and processed cheese foods, whey cheese, whey and whey products, rennet- and acid casein,  and ends with cheese made from different types of milk (non bovine milk).  Each of the 9 chapters is documented with tables, illustrations and with a complementary bibliography. As an example of the knowledge available in this book, the very important (practical)  preparation (and regeneration) of a brine bath is presented in detail; simultaneously, the salt diffusion and absorption in cheese is very well explained and illustrated with practical examples. Membrane separation in cheesemaking (e.g., combined nanofiltration and ultrafiltration process for Quarg making) is included as well.
This (hand)book is tremendously useful in setting the relevance of “practical” cheese science and technology for those working in academia, in the industry, in research and product development, as well as for those studying food science, engineering and technology.

Dr-Ing. A. Wolfschoon
Cheese Technology-Kraft Foods(Munich)

Short version of contents
1. Introduction - Basics
2. Rennet cheese (Cow's milk cheese)
  2.1. Milk - Raw milk
  2.2. Cheese milk
  2.3. Additives (Cheese processing additives)
  2.4. Process of cheesemaking - from renneting to curd forming
  2.5. "Raw cheese" (Draining, turning, pressing, salting)
  2.6. Cheese ripening (Ripening rooms, -climate, cheese storage and -handling)
  2.7. Packaging of (rennet) cheese
  2.8. Cheese yield, -varieties, -types, -process flow sheets
  2.9. Cheese sensory, - quality, - quality assurance, defects
3. Fresh cheeses - Fresh cheese preparations
4. Acid curd cheese (ripened)
5. Cooked cheese
6. Processed cheese - flavoured processed cheese
7. Whey cheese - Ziger cheese (whey ziger - resp. whey protein cheese - milk ziger cheese)
8. Whey - Whey products
9. Cheese of different types of milk (buffalo, sheep, goat, yak, camel)

Abbreviations and Conversion factors Index

Page 32 - Components and energy content
Page 43 - Rennet cheese (Cow's milk cheese)
Page 133 - Lactase treatment
Page 170 - Application of rennet varieties
Page 274 - Technical terms for some cheesemaking processes
Page 321 - Preparation of a new brine solution - standard values
Page 339 - Lactic acid fermentation
Page 405 - Packaging material - properties
Page 425 - Cheese varieties (attributes, names)
Page 568 - Cheese defects
Page 629 - Paste-like fresh cheese - quarg and others
Page 703 - Acid curd quarg as a basis for acid curd cheese
Page 731 - Raw material - acid curd quarg
Page 750 - Preparation of raw material
Page 800 - Whey- and Zieger cheese varieties
Page 814 - Whey and whey products
Page 887 - Goat milk