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.
Cultured Dairy Products
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.
Upcoming Events
Contact Us
- Professor and Head of Food Science
- Email Bob.Roberts@psu.edu
- Office 814-863-2959
Upcoming Events
Contact Us
- Professor and Head of Food Science
- Email Bob.Roberts@psu.edu
- Office 814-863-2959
