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Cheese Science and Technology Training Course

January 31 @ 9:00 am - February 2 @ 5:00 pm

Cheese Science and Technology Training Course
 
31st January, 1st and 2nd February 2018
University College Cork

Download REGISTRATION FORM 

 

Course Programme

The topics covered in this course will include the following:

•    Cheese as a product
•    Overview of Cheese making
•    Diversity of cheese
•    Dairy chemistry – casein, whey proteins, fat
•    Milk pre-treatment
•    Rennet gelation, syneresis
•    Starters and acidification
•    Cutting, cooking, whey drainage
•    Curd Treatment
•    Ripening; overview and control, microbiology
•    Metabolism of lactose, lactate, citrate
•    Lipolysis
•    Proteolysis
•    Amino acid catabolism
•    Acceleration and control of ripening
•    Yield efficiency
•    Processed cheese
•    Cheese as an Ingredient

 

Course fee: €795 (€660 for eligible applicants, funding from Taste4Success Skillnet)

 

Further information:
Dr Angela Sheehan,
Programme Manager
Telephone: 353 21 4901423
E-mail: a.sheehan@ucc.ie
Web Site: www.ucc.ie/fitu
F https://www.facebook.com/foodindustrytrainingunit.ucc/
t https://twitter.com/UCCFoodTraining

Details

Start:
January 31 @ 9:00 am
End:
February 2 @ 5:00 pm

Venue

UCC
College Rd, University College, Cock Ireland