Introduction to Dairy Fermentations
Description
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. This 3-week, fully online course is an overview of 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. Participants will join a series of online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments. A special guest instructor for this course is Dr. Martin Wilkinson, Professor, Science and Engineering, University of Limerick.
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: 2000151
- 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.