Artisanal Cheesemaking

This is a practical 2-day course with demonstrations, lectures, Q&A with cheese industry and academic experts, and hands-on cheesemaking in the pilot plant. The course is open to entry and mid-level personnel in the industry.

Key Topics Covered:
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+ Cheese composition and ingredient functionality
+ Curd formation, coagulation techniques, and aging processes
+ Quality standards, sensory evaluation, and regulatory considerations
+ Product innovations, artisanal techniques, and consumer-driven trends

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Check out the full program here.

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