This 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. Lectures and laboratory exercises address milk composition and coagulation, metabolic and technological aspects of starter cultures, and flavoring systems for cultured dairy products.
Tuesday, October 1, 2013 - Thursday, October 3, 2013 7:00 AM - 5:00 PM
Food Science BuildingCurtain Rd. and Bigler Rd.University Park, Pennsylvania 16802
50 (42 remaining)
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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