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.
Program Director: Dr. Robert F. RobertsProfessor and Head
Department of Food Science
The Pennsylvania State University
When
Tuesday, October 1, 2013 - Thursday, October 3, 2013
7:00 AM - 5:00 PM
Capacity
50 (42 remaining)
