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Course Description

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.

Explore 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 in this three-week, fully online course.

Join us for a series of online presentations, videos, practical exercises, online discussions, quizzes and thoughtful assignments.

What You'll Learn

Upon successful completion of this course, you will be able to:

  • Recognize the name, functions and use of common lactic acid bacteria and secondary cultures
  • Select and mix and match cultures to achieve particular goals such as rate of acid production and flavour development in dairy fermentations
  • Plan the use of batch cultures in cheese making
  • Describe the functions of cultures needed for making yogurt and other dairy products
  • Interpret analytical data related to fermentations, culture activity and bacteriophages
  • Identify and manage or account for factors such as heat treatment or salting that may affect growth and by products produced by cultures
  • Describe the definition, functions and usage of prebiotics and probiotics in dairy products

Additional Requirements

Prerequisites: None. However, previous knowledge of basic microbiology principles and dairy chemistry are desired. Introduction To Cheese Technology is a recommended course to precede this course.

Note:

Resource: Cheese Education e-Book

Applies Towards the Following Certificates

Technical Requirements

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*Course details are subject to change.

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Enrol Now - Select a section to enrol in

Section Title
Introduction to Dairy Fermentations
Type
Online
Dates
January 12, 2026 to January 30, 2026
Type
Online Synchronous
Days
Wednesday
Time
11:00AM to 1:00PM
Dates
January 14, 2026
Type
Online Synchronous
Days
Monday
Time
11:00AM to 1:00PM
Dates
January 19, 2026
Type
Online Synchronous
Days
Tuesday
Time
11:00AM to 1:00PM
Dates
January 27, 2026
Schedule and Location
Contact Hours
25.0
Location
  • Virtual
Delivery Options
Remote Instruction  
Course Fee(s)
Tuition Fee $1,000.00 Click here to get more information

Section Notes

Instructor: Mary Ann Ferrer

For any questions about the course, please contact fsevents@uoguelph.ca

For questions about the registration process, please contact register@uoguelph.ca

Course Cancellations and Postponements

Food Science reserves the right to change or cancel a course at any time. When it is necessary to cancel or postpone a course, Food Science will make every effort to notify all students. It is important that you provide your full contact information including an email address when registering. In such cases, the paid course fee(s) will be refunded.

Food Science’s liability is limited to the reimbursement of paid course fee(s). Food Science will not be responsible for travel or other related expenses incurred by the registrant.

Please note:

A full refund less a $75 Administration Fee will be issued provided a drop request is received prior to December 12th, 2025.

No refunds available after December 12th, 2025.

Registration closes January 12th, 2026 at 11:59 p.m.

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