NFSC498C

Prerequisites: AGST130; CHEM271/272; or by permission. Students will learn the basic knowledge on the general composition of milk, the characteristics of its various components, microbiology of different cheeses and other major fermented dairy products and the process of fermentation and the unit operations used in their productionare covered. Selection and evaluation of raw materials and fermentation starter cultures and agents are covered. The fermentation process of various cheese types, cultured milk, sour cream, yogurt and kefir are also studied.