|42-434 Cheese and Fermented Dairy Foods W(3-3) [0.50]|
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 65-203.|
|1998-99 Undergraduate Calendar|
Last revised: May 31, 1998.