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
- cream 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.
Contact the course director for information on current or future offerings.
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