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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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