Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business.
This 4 day course begins with a focus on the materials used for cheese making. Knowledge of milk composition and milk microbiology combined with good sanitation practices form the foundation for consistent manufacture of high quality cheese.
Cheese making will be discussed with an emphasis on the chemical and microbial changes at each step in the process. Understanding changes that occur in cheese throughout manufacture allows cheesemakers to adjust their make procedure to modify finished cheese properties or in response to variations in milk supply and other factors.
Hands on laboratories include a microbiology testing session and making several varieties of cheese in the pilot plant. The sensory evaluation session integrates principles learned in lectures and labs and illustrates how cheese evaluation can be used to troubleshoot manufacturing problems.
Food safety principles, including HACCP, are presented to enable cheesemakers to comply with current and anticipated regulations.
The course encourages interaction among the students and course instructors during lectures, labs, breaks, meals and at the wine and cheese reception.
Monday, November 7, 2016 - Thursday, November 10, 2016 8:00 AM - 4:00 PMEastern Time Zone
Rodney A. Erickson Food Science BuildingCurtin & Bigler Rds.University Park, Pennsylvania 16802USA
Local InformationCentral PA Convention & Visitors Center
Penn State College of Agricultural SciencesDepartment of Food Science, Penn State College of Ag Sciences
Penn State InformationPenn State Campus Map, Penn State University
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