Cheese Science and Technology

This intensive three-day course will provide participants with knowledge of the principles of the science of cheese manufacture and ripening in addition to covering yield efficiency, processed cheese, cheese as an ingredient, and the acceleration and control of ripening. This course will span the range from introductory to advanced topics: Cheese as a product, Diversity of cheese, Dairy chemistry – casein, whey proteins, fat, Milk pre-treatment, Rennet gelation, syneresis, Starters and acidification, Cutting, cooking, whey drainage, Curd Treatment, Ripening; overview and control, microbiology, Metabolism of lactose, lactate, citrate, Lipolysis, Proteolysis, Amino acid catabolism, Acceleration and control of ripening, Yield efficiency, Processed cheese, and Cheese as an Ingredient.