Cheese Making Technology Short Course
Annual short course - April 22 to 26, 2019
Learn the scientific and technological principles of cheese making through interactive lectures, and apply them in hands-on cheese making 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.
Instructor Professor Arthur Hill
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
Course Fee: $2,300 plus HST (13%) in Canadian funds. Includes course manual, lab supplies and lunches.
A teaching lunch is held on the Friday at Cutten Fields.
Course capacity is 24 registrants.
The 2019 course is full. If you would like to be contacted about the 2020 course registration, please contact: firstname.lastname@example.org