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Course Description

During this online 3-weeks course, participants will learn how to control composition and processing parameters to maximize yield and quality through online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments. Dr. Joe Yun, former technical director with Parmalat Canada, will be the guest co-instructor for this course.

Learning Outcomes

By the end of the course, the learner will be able to:

  • Maximize milk components and ingredients to increase value without sacrificing quality
  • Make accurate calculations of yield
  • Optimize processing parameters to increase yield
  • Understand tools and resources available for better yield control

 

Course Topics

  • Financial Importance of cheese yield prediction and measurement
  • The composition and structural components of milk; retention of milk components.
  • Standardization of milk composition for cheese making
  • Yield measurement, expression and prediction
  • Conducting yield and composition studies
  • Automation and yield control
  • Potential causes for the low cheese yield before and during cheese making

Assessment

Assessment Item Weight
End-of-unit 5-minute quizzes 20%
Assignments 80%
Total 100%

 

Applies Towards the Following Certificates

Technical Requirements

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*Course details are subject to change.

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