Penn State Cultured Products
This annual 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.
This 3 or 4 day workshop is generally offered in the fall.
Who Should Attend
Processors of:- yogurt
- ream cheese
- cheese
- buttermilk
- sour cream
Curriculum
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. Robert Roberts (814-863-2959)
For date, location and registration information on this course please visit the link below.
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Pennsylvania Association of Milk, Food, and Environmental Sanitarians Conference (PAMFES)
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