Cheese Science & Technology
This intensive course will provide participants with knowledge of the principles of the science of cheese manufacture and ripening in addition to covering yield efficiency, processed cheese, cheese as an ingredient, and the acceleration and control of ripening. This course will span the range from introductory to advanced topics.
The topics covered in this course will include the following:
- Cheese as a product
- Dairy chemistry – casein, whey proteins, fat
- Milk pre-treatment
- Rennet gelation, syneresis
- Starters and acidification
- Cutting, cooking, whey drainage
- Curd Treatment
- Ripening; overview and control, microbiology
- Metabolism of lactose, lactate, citrate
- Lipolysis
- Proteolysis
- Amino acid catabolism
- Acceleration and control of ripening
- Yield efficiency
- Processed cheese
- Cheese as an Ingredient
Course Co-ordinator: Úna Martin
Contact information: umartin@ucc.ie
Course link: Short Course – Cheese Science & Technology | University College Cork