Next Section Meeting
Date: Monday, February 5
Place: Haute Goat Creamery
1908 East US Highway 80, Suite 2
White Oak, TX 75693
Dinner: On your own but we will provide goat cheese/meat trays for sampling by attendees
RSVP for the meeting: by February 1 to Jerome Stavinoha
Time: Speaker 7:00 P.M.
The Chemistry of Cheese‐Making and Tour of the Creamery
Dr. Jeff Vanderbilt
Haute Goat Creamery
Dr. Vanderbilt graduated from Calvin College in 1973 with a BS degree in chemistry. He attended graduate school at the University of Michigan and received a PhD degree in organic chemistry in 1978. In the same year Dr. Vanderbilt began work in the R&D labs at Tennessee Eastman in Kingsport Tennessee. In the early 1980s, he moved to Texas Eastman in Longview where he continued to work in R&D until he became manager of R&D for Westlake Chemical (Longview). Upon retirement from Westlake in 2012, he has been a cheese maker at Haute Goat Creamery which he and his wife, Laura, own. Dr. Vanderbilt is an inventor/coinventor for 44 US patents.
Milk is white because it is comprised of a suspension of solids (primary protein and fat) in an aqueous medium. Cheese is made from milk by producing cheese curd and separating the solid curd from the liquid whey. The use of bacterial cultures and enzymes help facilitate the process. At Haute Goat Creamery we make a variety of cheese and yogurt from fresh goat milk.