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The Science of Yogurt and Cultured Dairy Products: Advanced Level

The workshop will provide attendees with information in key areas related to advanced microbiology, chemistry in fermented milk and dairy product production, along with advanced sensory product evaluation, safety, and quality assurance.


This course is required as part of The Science of Yogurt and Cultured Dairy Products Certificate Program but can also be used as a stand-alone Advanced Cultured Dairy Products training program.

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

Advanced Applications in Cultured Milk Product Production

  • Identify the influence of milk quality and components on finished cultured dairy products
  • Identify the chemistry changes of milk during the fermentation process
  • Describe the different processes that exist in making cultured dairy products
  • Know how process defects influence finished product quality
  • Identify options in handling cultured dairy product waste

Cultured Dairy Product Development:

  • Describe trends in cultured dairy product production and consumption
  • Identify possibilities in creating different textures and flavors in cultured dairy product development
  • Understand opportunities that exist in creating niche cultured dairy products
  • Describe labeling claim trends that appeal to target consumers
  • Know about other cultured dairy products that exist around the globe

Product Evaluation & Quality Assurance

  • Describe different ways to improve the quality of finished cultured dairy products
  • Identify sensory attributes when evaluating cultured dairy products
  • Know defects that exist among cultured dairy products in terms of flavor, texture and body and describe how these defects arose.

Attendees that would like a certificate for successful completion of this course, which is required for the Advanced Cultured Products Certificate, will need to pass a test (≥ 70%) that is administered at the end of the course.This 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

Sample Agenda

Day 1:

  • Chemistry of Cultured Dairy Products
  • Culture Microbiology
  • Yeasts and Molds in Cultured Dairy Products
  • Protective Cultures
  • Advanced Flavors and Sweeteners
  • Sensory Evaluation of Cultured Dairy Products: Cottage Cheese, Sour Cream

Day 2:

  • Phage Control
  • Membrane vs. Centrifugation in Greek Yogurt
  • Functional Ingredients
  • Innovative Packaging
  • Sensory Evaluation: Yogurt
  • Acid Whey Utilization


  • $880-$960 for in-state registrants
  • $960-$1,150 for out-of-state registrants


Lead Instructor

Sam Alcaine
Asst. Professor of Dairy Fermentations
sda23 [at] (sda23[at]cornell[dot]edu)

Additional instructors and contributors to this course include guest instructors from industry.


Course Dates

  • May 15-16, 2024
  • Enrollment is limited to the first 30 participants
  • Delivered once every two years on the odd years

Course Contact

Louise Felker
Program Coordinator
lmf226 [at] (lmf226[at]cornell[dot]edu)