Health aspects of cheese, 6th - 8th of October 2009
How low does the fat content of cheese really needs to be in order to be healthy? This question will be discussed during the 5 sessions of this symposium:
Session A: Probiotic microorganisms in cheese
Session B: Bioactive compounds in cheese
Session C: Reduced component cheese (Low fat and low salt)
Session D: Too low fat cheese for health?
Session E: Maturation of cheese varieties of the Nordic Countries
The symposium will be located on the island Oscarsborg outside of the small city Drøbak 30 km south of Oslo in Norway. The Symposum will be held at Oscarsborg Hotel & Spa which is a former fortress. For more information on the programme, click here.
Courses in Cheese Science
Graduate-level courses (6-24 h) on cheese science with an emphasis on the biochemistry of cheese ripening are available are available to companies, universities and research institutes worldwide.
- Cheese Problems Solved (McSweeney, ed., 2007)
- Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Consitiuents (McSweeney, Fox, eds., 2009)
- Advanced Dairy Chemistry-2. Lipids (Fox, McSweeney, eds., 2006)
- Advanced Dairy Chemistry-1. Proteins (Fox, McSweeney, eds., 2003)
- Cheese: Chemistry, Physics and Microbiology. Vol. 2. Major Cheese Groups (Fox, McSweeney, Cogan, Guinee, eds., 2004)
- Cheese: Chemistry, Physics and Microbiology. Vol. 1. General Aspects (Fox, McSweeney, Cogan, Guinee, eds., 2004)
- Fundamentals of Cheese Science (Fox, Guinee, Cogan, McSweeney, 2000)
- Dairy Chemistry and Biochemistry (Fox and McSweeney, eds., 1998)