Introduction to Dairy Fermentations
Fermentation via lactic acid bacteria is critical to the manufacture of many cheese varieties; it is also one of the more complex and evolving areas of cheese making technology. Explore lactic cultures as well as secondary cultures, such as white and blue molds, in the context of the manufacture of cheese and other fermented dairy products in this three-week, fully online course. Join us for a series of online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments.
Event Details
Date: Nov. 13 — 27, 2025
Time: 8:30 AM - 4:30 AM
Organizers:
- Department of Food Science, University of Guelph
519-824-4120 x 53875
Cost: CA$1000
