Cheese Composition and Yield Control
Description
During this online 3-week course, participants will learn how to control composition and processing parameters to optimize yield and composition through online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments.
The lead instructor will be Prof Art Hill, University of Guelph Food Science Department. Dr. Dean Roberts, Director of Market and Technology Development, Bruker Applied Spectroscopy, North America, will present a yield study on Cheddar curd from raw milk to finished product.
The lead instructor will be Prof Art Hill, University of Guelph Food Science Department. Dr. Dean Roberts, Director of Market and Technology Development, Bruker Applied Spectroscopy, North America, will present a yield study on Cheddar curd from raw milk to finished product.
Note: Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.
Related Programs
Overview
- Institution: University of Guelph
- Level: University
- Language: English
- Course Code: 2000152
- Delivery Method: Fully Online/Distance
Disclaimer:
Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.
Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.