2000150 - Introduction to Cheese Making Technology
Course Description
Gain a comprehensive understanding of the scientific and technological principles of cheesemaking in this 4.5-day course. The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheesemaking techniques.
Throughout the course, you have the opportunity to work in our provincially licensed pilot plant, where you will be guided in making 15 different varieties of cheese—including cheddar, feta, Camembert, ricotta, and Swiss, among others. These varieties are specifically chosen to illustrate a diverse range of technological families. Dr. Mary Ann Ferrer, the course instructor, presents complex chemical and technical concepts in an accessible manner that can be understood by everyone.
Our course is designed to cater to a diverse range of participants, including experienced cheesemakers, employees in the dairy industry, Government officials (e.g. regulatory inspectors), ingredient and equipment suppliers, chefs, and food enthusiasts. Whether you are a seasoned cheesemaker or a novice, this course requires no previous experience and offers an exceptional opportunity to learn and develop new skills.
Learning Outcomes
Our goal is that at the end of this course every participant will be able to review cheese making procedures, understand their technological bases, and adapt them for manufacturing in their own facilities. More specifically, participants in this course will:
- Classify cheeses based on basic manufacturing technologies such as acid versus rennet coagulation
- Be able to describe and implement the preparation of milk for cheese making including cheese milk quality, composition, and microbial standardization.
- Show a working knowledge of primary and secondary cultures and be able to intelligently discuss culture selection and applications for various cheeses.
- Show a working knowledge of the principles of milk coagulation, and of the selection and use of coagulants.
- Recognize and explain the role of different cheesemaking steps in different cheese varieties.
- Identify the main safety hazards in cheesemaking.
Course Topics
- Milk Quality, Chemistry, and Treatment
- Ingredients in Cheese Making
- Cheese Classification and Quality
- Manufacturing, Ripening and Packaging
- Yield and Process Control
- Hands-On Cheese Making
Job Market Overview
Additional Requirements
Prerequisites: None. However, previous knowledge of basic microbiology principles and dairy chemistry are desired.Assessment
| Assessment Item | Weight |
| Quizzes (1) | 20% |
| Written Assignments (1) | 40% |
| Cheese Making | 40% |
| Total | 100% |
Please note that the course assessment is subject to change.
Applies Towards the Following Certificates
- Cheese Maker Certificate : Core Courses
Technical Requirements
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*Course details are subject to change.