Event Start: Sep 23, 2014 - 07:00 AM
Event End: Sep 25, 2014 - 05:00 PM
University Park, Pennsylvania 16802
This course provides participants with an overview of basic dairy technology and the manufacture of cultured dairy products, including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese. Lectures and laboratory exercises address milk composition and coagulation, metabolic and technological aspects of starter cultures, and flavoring systems for cultured dairy products.
For more information: http://agsci.psu.edu/cultured-dairy« back to all events