Intro to Microbiological Testing for the Small Scale Cheesemaker
This CACG hosted class will be an introduction to basic microbiology techniques and options for milk quality and environmental sampling for the small scale cheesemaker. The class will include a 1 hour lab session on basic micro techniques and the use of 3M Petrifilms, compare "do it yourself" vs commercial laboratory pros and cons, and cover start-up costs and options.
The class will take place at the College of Marin, Indian Valley Campus (Novato, CA), Building 3, Room 154. The cost is $25 for CACG Members, $35 non-members. This class is limited to 30 attendees, and first priority will be given to CACG Cheesemakers.