FDSC 6490 Art and Science of Cheesemaking 3.0 Credits
This course explores the art and science of cheesemaking, combining the principles of dairy science with traditional and modern cheese production techniques. Students will examine the chemistry and microbiology of milk, the role of enzymes and starter cultures, and the processes involved in transforming milk into a wide variety of cheeses. It also covers milk selection, coagulation, curd formation, cutting, cooking, draining, salting and aging. Students will learn about different styles of cheeses through lectures, demonstrations, practical activities and tastings.
Repeat Status: Not repeatable for credit