The Advanced Cheesemaking Course is for people who have cheese-making experience and want to expand their knowledge of milk chemistry, cheese chemistry, curd handling, and correcting manufacturing problems. We will spend two days in our pilot plant making seven different varieties of cheese. SEE USU.EDU/WESTCENT
The training course is exclusively designed for Engineers, Designers, Project Managers, Estimators and Facilities and Operations personnel who are responsible for steam utilization in their respective industry.
If you have never taken a food micro class, we will teach you the most critical points for food safety applications. Even if you have, you will learn when and how to use powerful – but often abused and misunderstood -- tests, tools and models that were not on the market just five years ago. Learn to make better choices by understanding the limits and applicability of data produced as well as the danger of starting with ill-considered assumptions!
Could your canned food products be vulnerable to contamination? By attending our Better Process Control School, you will learn how you can reduce your susceptibility and minimize your liability.
Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business.
Discover the basic concepts of the Hazard Analysis Critical Control Point (HACCP) system and learn what it takes to develop a thorough plan to better support you and your company.
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.
Participants in this three day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk.