Dairy Foods Technology 101

The Key Room 1385 N. Hamilton Parkway, Novato, CA, United States

Introduction to dairy products and technology. Composition and properties of fluid milk and manufactured milk products. Quality of dairy products. Key unit operations in processing of raw milk to finished dairy products including overview of process highlights for the manufacture of fluid milk products, butter, cheeses and other fermented dairy products, ice cream, concentrated and dried dairy ingredients. Dairy foods safety, and quality.


Yogurts, Fermented Milks and Probiotic Dairy Products

Robert Mondavi Institute for Wine and Food Science 392 Old Davis Rd, Davis, CA, United States

A CDIC short course, organized in collaboration with UC Davis, the Dairy Council of California and the California Dairy Research Foundation, with support from the Pacific Coast Coalition


Advanced Cheese Making

California Polytechnic State University, San Luis Obispo. CA San Luis Obispo, United States

2 days. Lectures + hands-on in creamery. CalPoly San Luis Obispo, Dairy Products Technology Center

Hispanic, Italian and Mediterranean Cheeses Short Course

Cal Poly State University, Dairy Products Technology Center, San Luis Obispo, Ca Review milk characteristics and quality factors, learn basic unit operations in dairy and cheese plants Understand the major types of Hispanic and Mediterranean cheeses, their making procedures, functionality, sensory profiles, and applications Understanding basic microbiology and food safety aspects Practice and learn new […]

Tharp and Young on Ice Cream

Three days technical program. Lectures, demos and samplings. www.onicecream.com In collaboration with Chapman University and CIDC. Orange, California