Course Description

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.

Course Profile

1998-99 Undergraduate Calendar