2000151 - Introduction to Dairy Fermentations
Course Description
Fermentation via lactic acid bacteria is critical to the manufacture of many cheese varieties; it is also one of the more complex and evolving areas of cheese making technology.
Explore lactic cultures as well as secondary cultures, such as white and blue molds, in the context of the manufacture of cheese and other fermented dairy products in this three-week, fully online course.
Join us for a series of online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments.
Learning Outcomes
By the end of this course, you should be able to:
1. Recognize the name, functions and use of common lactic acid bacteria and secondary cultures.
2. Select and mix and match cultures to achieve particular goals such as rate of acid production and flavour development in dairy fermentations.
3. Plan the use of batch cultures in cheese making.
4. Describe the functions of cultures needed for making yogurt and other dairy products.
5. Interpret analytical data related to fermentations, culture activity and bacteriophages.
6. Identify and manage or account for factors such as heat treatment or salting that may affect growth and by products produced by cultures.
7. Describe the definition, functions and usage of prebiotics and probiotics in dairy products
Course Topics
- Overview of Dairy Microbiology and Fermentations
- General Functions, Characteristics and Classification of Lactic Cultures
- Non-Starter Bacteria and Secondary Cultures in Cheese Making (Yeasts and Molds)
- Lactic Cultures in Cheese Making: Roles of Cultures in Differing Cheeses such as Swiss, Italian, Fresh, Smear Ripened, Blue, Oka
- Cultures in Other Dairy Products (Yogurts, Kefir, Fermented Milks, Buttermilk)
- Pre- and Pro-Biotics in Dairy Products
- Culture Production, Distribution and Storage
- Bacteriophage and Problem Solving in Cheese Making, such as: Bitterness Generation and Reduction Mechanisms; Compositional Issues with Starter Activity; Interaction of Starters and NSLAB; Salt Issues
Additional Requirements
Prerequisites: None. However, previous knowledge of basic microbiology principles and dairy chemistry are desired. Introduction To Cheese Technology is a recommended course to precede this course.Assessment
| Assessment Item | Weight |
| Quizzes (3) | 25% |
| Assignments (3) | 75% |
| Total | 100% |
Please note that the course assessment is subject to change.
Note:
Resource: Cheese Education e-Book
Applies Towards the Following Certificates
- Cheese Maker Certificate : Core Courses
Technical Requirements
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*Course details are subject to change.