The Center for Dairy Research (CDR) invites dairy professionals to participate in its hands-on, three-day Process Cheesemaking course, designed to deepen knowledge of both the theoretical and practical aspects of creating process cheese products. The course will run from February 18-20, 2025, with registration closing on February 4, 2025.
Guided by CDR scientists, researchers, and industry partners, participants will explore every step of process cheese formulation and production, from the chemistry behind emulsifying salts to equipment, packaging, and food safety considerations.
This immersive program covers the development of Pasteurized Process Cheese, Process Cheese Food, Process Cheese Spread, Process Cheese Sauces, and Cold Pack Cheese. Attendees will gain firsthand experience in formulation, equipment requirements, and lab-based manufacturing, alongside sensory evaluation workshops.
Learning Objectives Include:
- Understanding the theories and chemistry of process cheese production.
- Mastering formulation and the selection of emulsifying salts.
- Exploring options for colorants, starches, stabilizers, and dairy-based flavors.
- Gaining insights into equipment, food safety, and preservative use.
- Identifying and preventing common process cheese defects.
Course Fee: $1250.
Seize this unique chance to expand your expertise in process cheesemaking! Register now at CDR’s website.
