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Course Organizers

Course Description
Cheese Short Course I is a four-day intensive course designed to teach each participant the basic scientific information and practical skills needed to understand and manufacture cheese. This course is geared towards larger producers. Experts from academia and industry will serve as the course instructors. Both classroom lectures and actual cheese making experience in the dairy processing plant will be conducted. Social functions provide networking opportunities for participants.


Topics addressed will include:

• Basics of Dairy Chemistry & Microbiology
• Starter Cultures and Coagulants
• Basic Steps of Cheese Manufacture
• Cheese Yield and Yield Calculations
• Sensory Evaluation of Cheese
• Titratable Acidity and pH
• Plant Cleaning, Sanitation & Food Safety
• Full Day of Hands-on pilot scale Cheese making Instruction (Participants are encouraged to bring appropriate attire)
• Introduction to manufacture of various cheese varieties
• Worldwide cheese tasting

Course Schedule (click here)

Who Should Attend
The course should be valuable to production and quality control personnel. Others involved in the cheese industry and allied fields who seek a better understanding and appreciation for the applied aspects of cheese manufacture are encouraged to attend.

Register Early!
Enrollment will be limited to the first 35 registrants. Registration requests received after the first 35 will be placed on a waiting list. Because of the popularity of this course, we suggest you confirm your registration before making any travel arrangements. Registration fee includes a comprehensive course syllabus, refreshment breaks and lunches for all four days of the course, and a wine and cheese reception. In the event of insufficient enrollment, Cal Poly reserves the right to cancel the course and provide a full refund to registrants.

Cost:
$595.00 if postmarked by March 18, 2008
$645.00 if postmarked after March 18, 2008

Group Discounts Available:
We now offer a 15% discounts for 3 or more registrants from the same company! All payments must be submitted at the same time to gain the group discount registration rates. If as a result of a cancellation you fall below 3, the regular registration price will be applied.

Click Here to Register

Refund Policy
All registration cancellations will be subject to the following limitations:

Full Refund
Registrants who cancel by phone at least two weeks prior to the first day of the course (less a $25 service charge).

No Refund
Registrants who cancel less than two weeks prior to the first day of the course.

In the event of insufficient enrollment, DPTC reserves the right to cancel the course and provide a full refund to registrants.

Lodging Information

Course Sponsors
Dairy Products Technology Center
University of California, Davis
California Dairy Research Foundation
Cheese Research and Education Fund
Chr. Hansen