This course will provide attendees with information in four key areas that are listed below, along with key learning outcomes in each area:
Complex Chemistry of Cheese Making
- Discuss the role and importance of proteins at the molecular level in cheese production
- Identify the role and importance of milkfat at the molecular level in cheese production
- Describe the role and importance of rennet and in cheese production
Cheese Styles and Standards of Identity
- Identify the six different types of cheese styles and how they are made
- Discuss how to make variations of the six different cheese styles
- Find the standard of identity and for each type of cheese and discuss what each requirement means
- Understand the scientific terms used in defining standards of identity
Advanced Culture Microbiology
- Select bacterial cultures based on culture characteristic that will
- Understand how bacterial cultures are categorized
- Discuss how cheese varieties are defined
- Select cultures for specific cheese characteristics for different cheese varieties
- Discuss how temperature, acidity and salt can influence culture growth
- Identify when a culture is not functioning properly using scientific methods and identify potential reasons why
Advanced Cheese Problems and Defects
- Discuss cheese composition chemistry and key characteristics of quality cheese
- Identify and discuss typical and atypical cheese body, texture, and flavor defects and their causes
- Classify the problems that can arise during affinage
