Event Start: Apr 8, 2013 - 08:30 AM
Event End: Apr 9, 2013 - 4:30 PM
This 2-day short course presents the chemistry of cheese in relation to the manufacturing steps responsible for transforming milk into curd, as well as, the biochemical changes that the initial product experiences during the ripening process. The material taught provides precise information about the technological factors (both manufacturing and aging) responsible for a specific chemical composition that determines the sensory profile (texture and flavor) in a wide variety of cheeses. The course includes: a hands-on section in which participants will evaluate physico-chemical composition and sensory properties of different cheese varieties additionally, aging characteristics that relate to the chemistry of the product. This course will be presented if the minimum of six participants is met.
Learn more at: http://nutrition.uvm.edu/viac/index.cfm?pg=Welcome§ion=about
Register online at: http://nutrition.uvm.edu/viac/reg.cfm
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