In module 19, we will look at the manufacturing of Grade A cultured dairy products.
Cultured dairy products discussed in this module are different from others like most cheese in that they must be made in a Grade A facility and while fermented like cheese may employ different starter cultures.
We will begin with a look at started cultures used in making cultured products, followed by manufacturing methods for yogurt, cottage cheese and other fermented milk products.
After successful completion of this module, you will be able to:
Referred modules:
Further certificates using a themed track. If you completed the Basic Cert 1st you would only have to add from 1-4 modules for various add on Certificates. Conversely, if you completed and track-based certificate first you would get credit for 2-5 modules of the basic 12 already completed.
Module 19 is part of the following themed track:
Fermented Dairy Products Certificate (consists of 1, 2, 3, 4, 5, 6, 17, 18, 19)
This series/track includes course introduction, Dairy Chemistry, Dairy Microbiology, Pasteurization technologies, Sanitation, Fundamentals of Cheese Making, Specialty Cheeses, and Cultured Dairy Products. The intended audience for this track includes all levels of plant personnel involved in the production of fermented dairy products.
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