BEGIN:VCALENDAR
PRODID:-//www.cheesesociety.org//EN
VERSION:2.0
METHOD:PUBLISH
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251030T1300
DTEND;TZID=America/New_York:20251030T1400
URL:https://www.cheesesociety.org/resources/industry-calendar/acs-webinar-the-art-and-science-of-coagulation-and-curd-cutting-their-effects-on-quality-and-profitability
SUMMARY:ACS Webinar: The Art and Science of Coagulation and Curd Cutting, Their Effects on Quality and Profitability
LOCATION:
DESCRIPTION:Join Olivier Laurin, Senior Cheese Science Technologist, and Benjamin Iesalnieks, Dairy Culture and Enzyme Application Specialist, for a deep dive into Coagulation and curd cutting 101. We'll examine the fascinating physico-chemistry behind the process and guide you through the essential steps of coagulation and curd cutting.
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END:VCALENDAR