
Course Programme
Milk Quality
• Somatic cell count and quality
Principles of Cheese manufacture
• Rennet gelation and curd formation
• Control of cheese composition
• Cheese Ripening
Cheese making Efficiency
• Definition, measurement and prediction
• Influence of key factors
• Milk standardisation/composition
• Milk Processing treatments
• Manufacturing parameters
Cheese composition and Quality consistency
• Prominent Quality Defects
• Bitterness, flavour defects
• Mottling, colour defects
• Cracks/Slits/Openings
• Crystalline deposits
Quality Assurance in Cheese Manufacture
Whey processing
•
Milk fat and fines recoveries from whey streams
• Manufacture of whey-based products