Introduction to Dairy Fermentations
Fermentation via lactic acid bacteria is critical to the manufacture of many cheese varieties. It is also one of the more complex and evolving areas of cheese making technology. This 3-week, fully online course is an overview of lactic cultures as well as secondary cultures such as white and blue molds in the context of the manufacture of cheese and other fermented dairy products. Participants will join a series of online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments in their own time at their own pace.
Event Details
Date: Nov. 9 — 23, 2023
Time: 8:00 AM - 9:00 PM
Organizers:
- Department of Food Science, University of Guelph
519-824-4120 x 53875
Venue:
- University of Guelph, Canada
Venue Website
Cost: CA$1000
