During this 5-day course, participants will learn the scientific and technological principles of cheesemaking through interactive lectures and apply them in hands-on cheese making laboratories. Cheese varieties are selected to illustrate a wide range of technological families such as Cheddar, soft-ripened, ricotta, hard Italian types, lactic cheese etc.
By the end of the course, the learner will:
- Be able to describe the different processes of milk preparation for cheese making through class discussions, including the basics of cheese milk formulation.
- Have a working knowledge of primary and secondary cultures and be able to intelligently discuss culture selection and applications for various cheeses;
- Have a working knowledge of the principles of milk coagulation, and of selection and use of coagulants;
- Understand the roles of other cheesemaking ingredients;
- Be able to perform basic cheese yield calculations and explain the principal factors affecting cheese yield;
- Classify cheeses based on basic manufacturing technologies such as acid versus rennet coagulation
- Discuss the quality of a cheese using a cheese grading template.
- 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
|End of unit 5-minute quizzes||10%|
|Accuracy and completeness of make sheets||20%|
|Take home assignment||70%|
Resource: Cheese Education e-Book
Applies Towards the Following Certificates
- Certificate in Cheesemaking : Core Courses
*Course details are subject to change.