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Cultured Dairy Products Short Course

September 20, 2022 - September 22, 2022

To gain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of cream cheese, buttermilk, cottage cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.
This course emphasizes interactive learning through the integration of classroom discussions, demonstrations, and hands-on laboratories. Breaks, lunches, and a reception encourage further networking discussions with Penn State and industry speakers, and other participants.


September 20, 2022
September 22, 2022


Erickson Food Science Building
Curtin Rd. and Bigler Rd.
University Park, PA 16803 United States
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