After obtaining his BASc in Chemical Engineering at the University of Toronto, Dr. Lencki worked for two years in the Foods Division of Proctor and Gamble developing new fats and oils, and baking processes. He then returned to academia to do an MSc at the University of Waterloo in Bioprocess...
Cheese Making Technology
Learn the scientific and technological principles of cheesemaking through interactive lectures, and apply them in hands-on Cheesemaking laboratories. In this course, you'll explore the manufacturing of Cheddar, Provolone, Gouda, Colby, Havarti, Ricotta, Feta, Camembert, Romano, Swiss-type and frying and processed cheese.
Who Should Attend
- Production and research dairy personnel
- Managers of dairy processing companies
- Ingredient suppliers
- Government personnel
- And anyone else wanting to know about cheese
You'll learn all about
- Milk quality, treatment and chemistry
- Processing, ripening and packaging,
- Calculating yield and setting benchmarks
- Sanitation and quality control
- Cheese grading
Instructor(s):
Arthur Hill
For information, contact fsevents@uoguelph.ca
Pricing:
This course runs in the first week of May each year.
| Attachment | Size |
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| CampusMap2010_11.pdf | 2.99 MB |