Event Start: Apr 5, 2013 - 08:30 AM
Event End: Apr 5, 2013 - 4:30 PM
Burlington, Vermont 05405
This 1 day course will describe the fundamental principles of the chemistry of milk and explain how characteristics of the raw material (milk) affect the manufacture and quality of the final cheese. How characteristics of the major milk components changes due to animal origin, stage of lactation, feeding, storage conditions and how heat treatment may affect the manufacture and quality of cheese. Participants of the course also will learn the principles of the physical properties of milk such as coagulation, milk enzymes characteristics and the microbiological aspects necessaries to produce cheese and dairy products with high quality standards. A hands-on section with instruction in measuring the main physico-chemical properties of milk is also presented.
Learn more at: http://nutrition.uvm.edu/viac/index.cfm?pg=Welcome§ion=about
Register online at: http://nutrition.uvm.edu/viac/reg.cfm