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Course Description

Cheese yield efficiency is important for business sustainability of cheese makers. Participants in this course will acquire a working knowledge of the factors that determine yield efficiency, including farm level, determinates of milk composition and quality, cheese milk formulation, and processing parameters. Process and quality control requirements for cheese yield are discussed and analyzed using case studies, including calculation of various measures of yield efficiency and yield prediction.

What You'll Learn

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

  • Relate on-farm and processing factors to cheese composition and yield control through class discussions.
  • Calculate the density of milk by different methods.
  • Associate the value of milk components and other ingredients to cheese yield and composition.
  • Associate different processing parameters to cheese yield and composition.
  • Understand and apply the basics of mass balance analysis from raw milk to finished product including compositional analysis, critical compositional parameters, and cheese yield expression and prediction.
  • Understand tools and resources available for better yield control.

Additional Requirements

Prerequisites: None. However, previous knowledge of milk and cheese composition are desired. Simple math equations will be used, when possible, excel sheets alternates will be given afterwards to make calculations easier. Introduction To Cheese Technology is a recommended course to precede this course.

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
Cheese Composition and Yield Control
Type
Online Asynchronous
Dates
February 08, 2027 to March 02, 2027
Type
Online Synchronous
Days
Wednesday
Time
11:30AM to 1:00PM
Dates
February 10, 2027
Type
Online Synchronous
Days
Tuesday
Time
11:30AM to 1:00PM
Dates
February 16, 2027
Type
Online Synchronous
Days
Thursday, Friday
Time
11:30AM to 1:00PM
Dates
February 18, 2027
Type
Online Synchronous
Days
Tuesday
Time
11:30AM to 1:00PM
Dates
February 23, 2027
Type
Online Synchronous
Days
Thursday
Time
11:30AM to 1:00PM
Dates
February 25, 2027
Schedule and Location
Contact Hours
25.0
Location
  • Virtual
Delivery Options
Online Synchronous  
Course Fee(s)
Tuition Fee $1,090.00 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 January 28, 2027.

No refunds available after January 28, 2027.

 

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