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Dairy Science and
Technology Basics for the Farmstead Cheesemaker
TENTATIVE COURSE SCHEDULE
(subject to change)
Day 1
8:00 a.m. Introductions, program objectives
8:30 a.m. Overview of cheese
9:45 a.m. BREAK
10:30 a.m. Scientific Principles for Cheese Makers
11:00 a.m. Microbiological quality of dairy foods
12:15 p.m. LUNCH
Ingredients For Cheese Making
1:00 p.m. Milk Composition, Properties, and Role in Cheese Manufacture
1:45 p.m. Starters – function, types, use, performance factors for selection
2:30 p.m. Coagulants & other enzymes - function, types, use, performance factors for selection
3:15 p.m. BREAK
3:30 p.m. Salt, Color, and Other Ingredients
Milk and Finished Product Analysis
4:00 p.m. Buffers, pH and TA Basics
4:30 p.m. Acidity and Cheese Making
5:00 p.m. Cheese Tasting Basics
5:30 p.m. CHEESE TASTING AND RECEPTION
7:30 p.m. ADJOURN
Day 2
Unit Operations in Cheese Manufacturing – Milk to Finished Cheese
8:00 a.m. From Dairy Farm to Cheese Vat Filling
From Cheese Vat Filling to End of Cook
10:00 a.m. BREAK
10:30 a.m. Washing, Curd/Whey Separation, Post-Drainage Curd Handling Through Pressing,
12:00 p.m. LUNCH
1:00 p.m. GMP, SSOP, Plant Sanitation, HACCP
2:45 p.m. Instructions in Cheese Making
3:00 p.m. Tour Farmstead Cheese Operation– Rinconada Dairy
6:00 p.m. Adjourn (Free evening, dinner on you own)
Day 3
8:00 a.m. Hands-on Cheesemaking
12:00 p.m. LUNCH
1:00 p.m. Hands-On Cheese Making
4:00 p.m. Review of cheese making
5:30 p.m. Adjourn
Day 4
8:00 a.m. Regulatory- standards, labeling, licensing, other approvals (CDFA representative)
10:00 a.m. BREAK
10:15 a.m. Specialty Cheeses
11:15 a.m. 20 Years of Experience in Farmstead/Artisanal Dairy Product Manufacture and
Marketing (Sadie Kendall)
12:05 p.m. LUNCH
1:00 p.m. Equipment and Facilities
1:45 p.m. Information Management
2:15 p.m. Cheese Class Samples, Certificates, Closing Remarks
3:00 p.m. Adjourn
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