The Science of Yogurt and Cultured Dairy Products: Advanced Level

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 Fermented 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