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Course Description

Introduction to Cheese Making Technology is the first course in our Cheese Making Certificate program.  It can also be taken as a stand alone course.  Participants will learn the scientific and technological principles of cheese making through annotated and voice-over slide presentations, and videos, and both written and oral discussions.  We will classify cheese varieties according to technological families.  Each participant will receive a cheese making kit with sufficient tools to make cheese in their kitchen.

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 manufacture in their own facilities.  More specifically, participants in this course will:

  • Be able to describe preparation of milk for cheese making including 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. 

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

Assessment

Assessment Item Weight
Five quizzes (5%each)   25%
Three problem sets (25% each)   75%
Total 100%

 

Note:

Course Schedule(Remote Instruction)

Session 1 April 14, 2021

(11:00 am to 1:00 pm EST)

Session 2 April 21, 2021

(11:00 am to 1:00 pm EST)

Session 3 April 28, 2021

(11:00 am to 1:00 pm EST)

 

Resource:  Cheese Education e-Book

 

Applies Towards the Following Certificates

Technical Requirements

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*Course details are subject to change.

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Section Title
Introduction to Cheese Making Technology
Type
Online
Dates
April 12, 2021 to April 30, 2021
Type
Remote Instruction
Dates
April 14, 2021 to April 28, 2021
Contact Hours
28.0
Delivery Options
Remote Instruction  
Course Fee(s)
Tuition Fee $1,250.00
Section Notes

For any questions about the course, please contact: Kay Norwell at fsevents@uoguelph.ca

For questions about the registration process, please contact register@uoguelph.ca

Please note:

A full refund less a $75 Administration Fee will be issued provided a drop request is received prior to March 26th, 2021.

No refunds available after March 26th, 2021.

 

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