Gain knowledge of the materials and processes used to make
cultured dairy products. This 3-day course begins with an overview of cultured
product processing, dairy ingredients, and starter cultures. These principles
are applied in lectures on the manufacture of buttermilk,
cottage cheese, cream cheese, sour cream, yogurt, Greek-style
yogurt, cultured milk drinks, and novel products.
The course emphasizes interactive learning through the
integration of classroom discussions, demonstrations, and hands-on
laboratories. Breaks, lunches, and a reception encourage further networking
discussions with Penn State and industry speakers, and other participants.
Tuesday, September 20, 2016 - Thursday, September 22, 2016 8:00 AM - 5:00 PM
Erickson Food Science BuildingCurtin Rd. and Bigler Rd.University Park, Pennsylvania 16802
Local InformationCentral PA Convention & Visitors Bureau
Penn State College of Agricultural SciencesPenn State Department of Food Science
Penn State InformationPenn State University
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