This workshop is designed for cheese manufacturers or others interested in the basic concepts of cheese making and is a required part of the Dairy Extension Basic Cheese Making Certificate Program. The course may also be taken as a stand-alone Basic Cheese Making training.
The course begins with an on-line lecture component covering the key areas related to vat pasteurization and basic cheese making techniques, cheese culture basics, milk defects, cheese defects and cheese marketing. The course will also include 2 days of hands-on pasteurization and cheese making activities. A Complete course program is available here.
The course is ideally suited for:
- Pasteurizer Operators
- Cheese Manufacturers
- Production
- QA/QC
- Engineering
- Maintenance Personnel
The course is instructed by industry experts and Cornell Dairy Foods Extension.