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Penn State Cultured Dairy 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
  • 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.

Event Information and Registration