The Science of Yogurt and Cultured Dairy Products: Basic Level

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

Milk Quality & Impact on Finished Dairy Products

• Identify milk components and their influence on finished cultured dairy products
• Describe characteristics of quality raw milk and how it will influence culture microbiology
• Determine how quality can be influenced at the production level
• Explain necessary cleaning protocols in cultured dairy plants

Product Evaluation & Defects:

• Identify defects in raw milk that may influence finished product quality
• Describe the different sensory attributes when formulating and tasting cultured dairy products
• Evaluate the different textural, flavor, and body defects that exists in cultured dairy products

Product Processing & Formulation

• Describe different starter cultured bacteria involved in cultured product formulation and identify finished product differences
• Identify bacteriophage and its influence on cultured product production
• Illustrate the influences of temperatures, air, inoculum, nutrients on culture in product production
• Describe different standards of identity and requirements to make specific cultured dairy products
• Compare the differences between cultured product bacteria and probiotics
• List the different processes required to make particular cultured dairy products

Attendees that would like a Certificate of Achievement for successful completion of this course, which is required for the Science of Yogurt and Fermented Dairy Products Certificate (Basic Level), will need to pass a test (≥ 70%) that 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. 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.