The Science of Cheese: Basic Level

This course will provide attendees with information in the key areas that are listed below, along with key learning outcomes in each area:

Importance of Pasteurization

• Name key foodborne pathogens that can be transmitted through dairy foods and describe the most likely entry points of these pathogens in the dairy foods continuum
• Identify dairy processing practices that prevent or reduce the likelihood of biological, chemical and physical hazards in dairy foods.
• Define classes of dairy spoilage organisms and describe most likely entry points of these in the dairy foods continuum.
• Describe key characteristics of bacteria and viruses relevant to dairy production and food safety, including factors affecting microbial growth and survival (e.g., temperature, salt, pH).

Basic Cheese Making Techniques

• Identify key equipment needed to produce quality and wholesome cheese
• Understand the basic science behind each step of cheese production
• Apply good manufacturing practices during the cheese making process
• Demonstrate the ability to calibrate and use a pH meter and a thermometer
• Maintain an accurate and comprehensive record of the cheese making process

Cheese Culture Basics

• Identify desirable culture characteristics needed for high quality cheese production
• Express how bacterial cultures are categorized
• Discuss how cheese varieties are defined
• Understand how cultures are selected for different cheese varieties
• Summarize how temperature influences culture growth
• Identify when a culture is not functioning properly using scientific methods and identify potential reasons

Milk Defects

• Identify the basic tastes that humans can detect
• Identify several flavor defects by their description and their taste
• Explain how milk quality can affect product quality and shelf life
• Understand and identify the different causes of defective milk (absorbed, bacterial or chemical) causes
• Be able to differentiate between high quality milk and defective milk

Cheese Defects

• Identify prerequisites of milk that are needed to make high quality cheese
• Understand basic cheese composition and key characteristics of quality cheese
• Discuss typical cheese body, texture, and flavor defects and their causes

A test is administered at the end of the course; this test is an open-book test but is timed such that there is only limited time to search for information. A score greater than 70% is required to receive a certificate. The course also includes a pre-course test to determine the knowledge of all attendees before the start of the course. Test questions will include multiple choice, short answer, and true/false questions.