Penn State Cultured Dairy Products
In its 13th year, this course provides participants with an overview of basic dairy technology and the manufacture of cultured dairy products, including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese.
Date and Location
When (Date/Time)
September 25, 2012 to September 27, 2012Where
Food Science Building, University Park
Lectures and laboratory exercises address milk composition and coagulation, metabolic and technological aspects of starter cultures, and flavoring systems for cultured dairy products.
