With Latin Americans being the biggest minority in the US and the Latino population in Canada steady growing, Latin American cheeses are showing in most groceries in America. Many cheese varieties in this region are fresh and high pH, presenting a food safety challenge for cheesemakers. This 3-day master class will focus in the manufacture of different Latin American cheese varieties and technologies representing 4 cheese varieties Fresh cheese, lactic acid, pasta filata and frying cheese. Students will discuss some of the most popular Latin American cheeses and compare cheese equivalents in different countries, expected sensorial profile and uses. While working on the pilot plant students will learn hand on and from industry experts about the manufacture of different varieties and will learn how to care for this type of cheese during manufacture, ripening and storage while producing safe cheese that appeals to the Latin American population in North America.
By the end of the course, the learner should be able to:
- Describe the most common Latin American cheese varieties in terms of its classification, names in different regions, uses and sensorial profile in class discussions.
- Assess the importance of cheese composition and natural microbiota in cheese development of these varieties through class discussions;
- Manufacture with guidance and within a team a Latin American cheese variety and
- Recommend adequate ripening, packaging and storage parameters for different cheese varieties through a home assignment.
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.
|Written Assignments (1)
Applies Towards the Following Certificates
- Cheese Maker Certificate : Master Classes
*Course details are subject to change.