Introduction to the Manufacture and Science of Cheese

This introductory level course will provide participants with knowledge of the basics of dairy and cheese science, and the key steps involved in cheese manufacturing. The course will consist of a blend of classroom and practical elements.

This course is a two-day course.

The topics covered in this course include:

• Milk composition, introduction to dairy chemistry, dairy technology
• Milk standardisation, and pasteurisation
• Cheese Starters
• Coagulation, syneresis, cooking
• Salting/brining
• Sensory aspects of cheese

Course Co-ordinator: Rachel Delaney

Contact information: rachel.delaney@ucc.ie

Course Link: Introduction to the Manufacture and Science of Cheese | University College Cork