Penn State Cultured Dairy Products
This 3 or 4 day workshop is generally offered in the fall.
Who Should Attend
- cream cheese
- sour cream
Lectures and laboratory exercises address:
- milk composition and coagulation.
- metabolic and technological aspects of starter cultures.
- flavoring systems for cultured dairy products.
For more information, please contact Dr. Kerry Kaylegian, firstname.lastname@example.org, 814-867-1379.
For date, location and registration information on this course please visit the link below.