September 26 – 28, 2023
This annual course provides participants with an overview of basic dairy technology and the manufacture of cultured dairy products, including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese.
This 3 or 4 day workshop is generally offered in the fall. Processors of yogurt, cream cheese, cheese, buttermilk and sour cream should attend this workshop.
Lectures and laboratory exercises address:
- milk composition and coagulation.
- metabolic and technological aspects of starter cultures.
- flavoring systems for cultured dairy products.
Contact Kerry E. Kaylegian, Ph.D., Associate Research Professor at kek14@psu.edu or 814-867-1379
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