|42-434 Cheese and Butter Technology W(3-3)|
The manufacture, chemistry and microbiology of cheese. The physical-chemical processes of butter and margarine manufacture. Quality control and yield efficiency of cheese and butter. (Offered in even-numbered years.)
|Prerequisites: 19-258 or 65-100.|
|1996-97 Undergraduate Calendar|
Last revised: August 28, 1996. Contact: firstname.lastname@example.org.