Course Description

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.

Exclusions: 31-434.

1996-97 Undergraduate Calendar

Last revised: August 28, 1996. Contact: ccrenna@registrar.uoguelph.ca.