Selection and evaluation of raw materials and lactic cultures are covered. Processing, packaging and distribution of cheddar and cottage cheese, cultured milk, cream and yogurt are studied. Offered in 2005-2006 and alternate years thereafter [3 credits]
Selection and evaluation of raw materials and lactic cultures are covered. Processing, packaging and distribution of cheddar and cottage cheese, cultured milk, cream and yogurt are studied. Offered in 2005-2006 and alternate years thereafter [3 credits]
