Michael Tunick

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Michael Tunick has been a Research Chemist with the USDA’s Agricultural Research Service since 1985.  He is in the Dairy and Functional Foods Research Unit in Wyndmoor, PA, where he has been investigating the chemistry of dairy products.  He helped develop a low-fat Mozzarella cheese for the National School Lunch Program, devised methods for detecting mislabeled cheese for US Customs, and is currently comparing fatty acids in milk from cows fed on pasture and on grain.  He uses rheological and electron microscopic analyses to examine cheese structure and how it relates to manufacturing parameters and storage conditions.