Dairy Manufacturing Online Certificate: Module 17

In module 17, we will look at the definition of cheese, classification cheese, cheese production, utilization of cheese whey as well as the quality and safety aspects in cheese.

Module 17 Course Overview

In addition to processing steps discussed in other modules, cheese making requires several unique processing steps such as fermentation, coagulation, and flavor and texture development.

Learning Outcomes

After successful completion of this module, you will be able to:

Define the types of cheese and their names.
Describe the main process steps involved in cheese manufacturing and the ingredients used in cheese making as well as their functions.
Know the equipment used in cheese making.
Describe the main by-product, whey, in cheese making and the possible ways applied to valorize cheese whey.
Discuss quality and safety aspects of cheese making.

Referred modules:

Module 3
Module 4
Module 12

Micro Certificates

Further certificates using a themed track. If you completed the Basic Cert 1^st 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 17 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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1-2 hours

Online

$75
$50 Pacific states discount
(OR, WA, CA residents only)

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Additional Information:
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Dairy Manufacturing Online Certificate: Module 1 - Introduction to Dairy Production and Processing Industry

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Dairy Manufacturing Online Certificate: Module 2 - Dairy Chemistry and Physics

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Dairy Manufacturing Online Certificate: Module 3 - Dairy Microbiology

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Dairy Manufacturing Online Certificate: Module 4 - Fluid Milk I

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Dairy Manufacturing Online Certificate: Module 5 - Fluid Milk II

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Dairy Manufacturing Online Certificate: Module 6 - Common Dairy Equipment

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Dairy Manufacturing Online Certificate: Module 7 - Packaging

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Dairy Manufacturing Online Certificate: Module 8 - Current Good Manufacturing Practices

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Dairy Manufacturing Online Certificate: Module 9 - Cleaning and Sanitation

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Dairy Manufacturing Online Certificate: Module 10 - Food Safety Systems and Culture

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Dairy Manufacturing Online Certificate: Module 11 - Regulations and Standards for Dairy

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Dairy Manufacturing Online Certificate: Module 12 - Sustainable Dairy Processing

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Dairy Manufacturing Online Certificate: Module 13 - Membrane Filtration Process

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Dairy Manufacturing Online Certificate: Module 14 - Concentration, Evaporation, Drying

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Dairy Manufacturing Online Certificate: Module 15 - Supply Chain Management for Non-Dairy Ingredients

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Dairy Manufacturing Online Certificate: Module 16 - Quality Systems and Finished Product Quality

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