This 3-day course begins with a focus on the materials and facilities used for cheesemaking. Knowledge of milk composition and milk microbiology, combined with good sanitation practices, form the foundation for consistent high quality cheese.

Students will produce various types of cheese in this class. They may participate in the cheese making process at any level--from hands-in-the-vat and taking measurements, to simply observing the action. The course wraps up with discussions on food safety plans and marketing specialty cheeses.

Location: Penn State University, Food Science Building, University Park, PA 16802

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