42-434 Cheese and Fermented Dairy Foods W(3-3) |
The manufacture, chemistry and microbiology of cheese and fermented dairy foods. Quality control and yield efficiency. Laboratories include manufacture of representatives from all cheese families and a variety of other fermented milk products. (Offered in even-numbered years.) |
Prerequisites: 19-258 or 65-100. |
Course Profile |
1998-99 Undergraduate Calendar |