Cheese Short Course I

Tentative Course Schedule

This is a preliminary program and may be altered if necessary

Day 1

7:30- 8:00 a.m. REGISTRATION
Location: Dairy Products Technology Center Lobby

8:00- 8:20 a.m. GENERAL ANNOUNCEMENTS, COURSE OVERVIEW, OBJECTIVES

8:20- 9:00 a.m. INTRODUCTION TO CHEESEMAKING

9:00- 9:45 a.m. MILK FOR CHEESEMAKING – COMPOSITION & QUALITY

9:45- 10:00 a.m. BREAK

10:00-10:30 a.m. MILK FOR CHEESEMAKING – STANDARDIZATION

10:30- 12:00 a.m. STARTER CULTURES AND PHAGE

12:00- 1:00 p.m. LUNCH

1:00- 2:20 p.m. COAGULANTS AND COAGULATION

2:20- 2:40 p.m. BREAK

2:40- 4:20 p.m. CHEESE MAKING: THE SCIENCE, THE TECHNOLOGY AND THE ART

4:20- 4:45 p.m. PROBLEM IDENTIFICATION, TEAM PROJECTS

5:00- 6:30 p.m. WINE AND CHEESE EVALUATION/RECEPTION

Day 2

8:00- 10:00 a.m. CHEESE MAKING: THE SCIENCE, THE TECHNOLOGY AND THE ART Cont.

10:00- 10:20 a.m. BREAK

10:20- 12:00 p.m. CHEESE MAKING: THE SCIENCE, THE TECHNOLOGY AND THE ART Cont.

12:00- 1:00 p.m. LUNCH

1:00- 1:45 p.m. FRESH CHEESE COMPOSITION AND MANUFACTURE

1:45- 2:30 p.m. LATIN AMERICAN CHEESE

2:30- 2:50 p.m. BREAK

2:50- 3:30 p.m. CHEESE YIELD & YIELD CALCULATIONS

3:30- 4:00 p.m. INSTRUCTIONS FOR CHEESEMAKING

4:00- 4:30 p.m. WHAT IS CHEDDAR CHEESE?

4:30- 5:00 p.m. FACILITIES TOUR (Optional)

Day 3

HANDS-ON CHEESE MANUFACTURE
Dairy Products Technology Center

8:00 a.m. - 3:00 p.m. (All Instructors)

During this section of the program, participants will be assigned to teams and will make cheese. Instructors will be available during this period to assist participants and answer questions. This session will highlight:

1. Manufacture of Full-fat Cheddar Cheese.

2. Manufacture of Monterey Jack

3. Manufacture of Ricotta and Cream Cheese

4. Manufacture of Feta

5. Manufacture of Mozzarella

6. Manufacture of Panela and Gouda

3:00- 3:15 p.m. BREAK

3:15- 4:00 p.m. REVIEW OF CHEESEMAKING- GROUP PRESENTATIONS-
GENERAL DISCUSSION

Day 4

8:00- 9:45 a.m. TEAM PROJECT PRESENTATIONS

9:45- 10:00 a.m. BREAK

10:00- 11:00 a.m. SOIL IDENTIFICATION, CLEANERS, SANITIZERS, AND CIP SYSTEMS

11:00- 12:00 p.m. EVALUATION OF CLASS CHEESE SAMPLES

12:00- 1:30 p.m. LUNCH, CERTIFICATES, COURSE EVALUATION