24th Annual Cheesemaking Shortcourse
March
2 - 5, 2009
Pullman, WA
Registration Fee: $739
(Subject to Change)
Since 1986, the WSU Creamery has been presenting the Cheesemaking Shortcourse. This course is designed for experienced cheesemakers, supervisory, management, quality control and marketing personnel from commercial/industrial plants. Instruction is provided from leaders in the dairy production community. This is an advanced class so it is recommended that you have some experience in cheesemaking or have attended a basic cheesemaking class as prerequisite.
The program generally includes:
- Filtration technology
- Cheese yield
- The latest flavor discoveries
- Sanitation
- Regulatory issues
- Milk composition
- Foodborne Pathogens
- Cheese cultures
- Quality issues
- How cheesemaking process steps affect flavor, body & texture
- Protecting your product
- Cheddar, Italian, Continental and Cottage cheeses
- One full day of hands-on cheesemaking at the WSU Creamery
Click here to see the tentative program
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