University of Guelph 1997-98 Undergraduate Calendar

Course Description

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
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Last revised: November 4, 1997.