Cheese Maker Certificate - 2000152 - Cheese Composition and Yield Control

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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.

The lead instructor will be Prof Art Hill, University of Guelph Food Science Department.  Co-instructor Dr. Joe Yun, former Technical Director with Parmalat Canada, will present a case study on yield of stretched Cheese varieties.  A second co-instructor, Dr. Dean Roberts, Director of Market and Technology Development, Bruker Applied Spectroscopy, North America, will present a yield study on Cheddar curd from raw milk to finished product.

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