Course: October 2011

Course Programme

Milk Quality

Seasonal variations in milk composition
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
Crystalline deposits
Quality Assurance in Cheese Manufacture
Whey processing

Milk fat and fines recoveries from whey streams
Manufacture of whey-based products