Event Details
Date
October 23 - October 24, 2018
Location
Cornell University, Stocking Hall
411 Tower Rd
Ithaca, NY 14853
Host
Harvest New YorkHarvest NY and Cornell Dairy Foods ExtensionAnika Zuber
585-813-3539
email Anika Zuber
Pre-Registration Deadline: October 9, 2018
EVENT HAS PASSED
EVENT HAS PASSED
The Science of Cheese Making (Basic Level) and Vat Pasteurization Workshop
October 23 - October 24, 2018
This workshop is designed for cheese manufacturers or others interested in the basic concepts of cheese making and is a required part of the Dairy Extension Basic Cheese Making Certificate Program. The course may also be taken as a stand-alone Basic Cheese Making training. The course begins with an online lecture component covering the key areas related to vat pasteurization and basic cheese making techniques, cheese culture basics, milk defects, cheese defects and cheese marketing. The course will also include 2 days of hands-on pasteurization and cheese making activities.
Learning Outcomes:
- Foodborne pathogens resulting from unpasteurized milk
- Components of vat pasteurization
- Thermometer requirements
- Chart recorders and chart requirements
- Milk quality which impacts cheese making
- Cheese culture and chemistry and microbiology
- Cheese-making unit operations and techniques and hands-on cheese making
- Cheese marketing for small scale producers & key performance indicators for large scale producers
Registrants can sign up for Vat Pasteurization (online lectures and 1/2 day on campus), The Science of Cheese Making (online lectures and 1 1/2 days on campus), or the combination class Vat Pasteurization AND The Science of Cheese Making (online lectures and 2 days on campus - required for The Science of Cheese Making Certificate). Costs vary depending on selection.
The course is limited to the first 20 registrants.
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