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This is a two-day overview course especially designed for plant operators, cheese makers, quality assurance personnel, operations personnel.The course will be led by Carl Brothersen, the associate director of the Western Dairy Center and Donald McMahon, a professor of dairy foods at Utah State University.
Agenda
Day 1
8:00 Introduction to cheese making terms
Carl Brothersen
Objective: Familiarize students with terminology used in cheese making
What is milk?
What is cheese?
Cheese making terminology
8:30 Importance and Explanation of pH and acidity in cheese making
Carl Brothersen
Objectives: Students understand the function of acids, and can interpret
the pH scale, and understand the limitations of using a pH meter.
What is an acid?
What is pH?
What is a buffer?
Maintenance of pH electrodes
Calibration of pH meters
9:00 Measuring and understanding acidity of milk and whey
Fritz Buss, Nelson Jameson
Objectives: Students understand how acidity is measured in milk and whey and can apply them in cheese making.
Measuring titratable acidity
Sources of acid in milk
How does pH relate to TA?
9:15 Break/Practical Activity – Proper use of a pH meter and acid titrator
Carl Brothersen, Fritz Buss, Donald McMahon
9:45 Understanding the composition and chemistry of milk
Donald McMahon
Objectives: Students learn the basic composition of milk.
Legal definition of milk
Factors influencing milk composition
Milk fat and variations in composition
Properties of lactose
Casein and whey proteins
Vitamin and mineral content of milk
Calcium and phosphate
10:45 Break
11:00 Introduction to microbiology of milk
Carl Brothersen
Objectives: Students learn about bacteria and their growth.
What are bacteria?
How do bacteria grow?
Bacterial growth curves
Bacteria that grow in cold milk.
Bacteria that produce spores.
What are lactic acid bacteria?
Impact of bacterial growth on cheese quality.
12:00 Lunch
1:00 Fundamentals of dairy cultures
Rex Infanger, Danisco
Objectives: Students learn about the different types of cultures used for making cheese.
Starter culture history
Functions of starter cultures
Mesophiles and thermophilic cultures
Types and forms of starter cultures
Use of adjunct cultures
Antibacterial agents
What are bacteriophage?
Molds used in cheese making
2:00 Break/Practical Activity – Sensory evaluation of effect of different cultures on cheese flavor
Rex Infanger, Carl Brothersen, Donald McMahon
2:30 The milk coagulation process
Donald McMahon
Objectives: Students learn about the process by which milk is converted from a fluid into a solid.
Structure of casein micelles
Rennet coagulation of milk
Acid coagulation of milk
Heat coagulation of milk and whey
3:00 Ingredients Used in Cheesemaking
Rex Infanger
Objectives: Students learn about the different types of ingredients used for making cheese.
Colors
Coagulants
Lipases
Bleaching agents
3:30 Break/Practical Activity – Sensory evaluation of cheeses made using different coagulation methods and ingredients
Rex Infanger, Carl Brothersen, Donald McMahon
4:00 Fundamentals of milk heat treatment and pasteurization
Donald McMahon
Objectives: Students learn the function of heat treatments that occur prior to cheese making.
Heat transfer.
Function of a pasteurizer
Continuous pasteurizing
Batch pasteurizing
Role of pasteurization on bacteria and enzymes
Making cheese from non-pasteurized milk
5:00 End of Day 1
Day 2
8:00 The cheese making process
Donald McMahon
Objective: Students learn basic manufacturing steps of cheese making.
Types of cheeses
Manufacture of Cheddar cheese
Manufacture of Mozzarella cheese
Manufacture of Swiss cheese
8:45 Cheesemaking equipment, mechanization, plant lay-out, standardization, controls
George Schwinghammer or Kody Rathe, TetraPak
Objective: Familiarize students with equipment in modern cheese plants.
Standard plant components
Milk reception
Milk pre-treatment
Standardization
Cheesemaking
Whey Processing
9:45 Break/Practical Activity – Sensory evaluation of cheeses made using different processing techniques
Carl Brothersen, Donald McMahon
10:15 Milk standardization and cheese yield
Carl Brothersen
Objectives: Students learn how to achieve desired fat levels in cheese and how to calculate expected cheese yield
Milk Standardization
Cream separation versus adding skim concentrates
Membrane concentration of milk
Relationship between casein and fat
Relationship between casein and total protein
Cheese yield formula
11:00 Chemistry in cheese making
Donald McMahon
Objective: Students learn about role of milk components in cheese making
Curd particle structure
Curd shrinkage and whey expulsion
Lactose and lactic acid
Effect of heating on curd syneresis
Acid production during cooking and stirring
What happens during wet-acid development
What happens to calcium phosphate
12:00 Lunch
1:00 Fundamentals of cleaning and sanitizing cheese plant equipment and the environment
Jeff McClary, Ecolab; or Don Jones, Aquaphoenix
Objectives: Students learn how to effectively clean and sanitize.
Sanitation process
Types of soil
Role of water
Chemistry of cleaning
Surfactants, Enzymes, Detergents
Soil Removal
Methods of cleaning
Dry cleaning
Control of sanitation
Validation of sanitation
2:00 Analysis of cheese
Carl Brothersen
Objective: Students learn basic methods of cheese analysis
Moisture, pH, Salt, Fat (short demo also by Nelson-Jameson included)
2:30 Break/Practical Activity – Sensory evaluation of cheeses with different composition
Carl Brothersen, Donald McMahon
3:00 Curd handling and the cheese making process
Donald McMahon
Objectives: Students learn the various curd handling techniques in which curd is converted into cheese.
Draining the whey
Effect of curd washing
Dry-acid development
Different ways of adding salt
What happens during wet-acid development
Acid production after salting
Forming a cheese block
4:00 Cheese Aging
Carl Brothersen
Objective: Students learn about differences in the cheese aging process that influence cheese texture, flavor and performance.
Microbial activity during storage
Lactose in cheddar, mozzarella and Swiss cheese
Cheese flavor development
Accelerating flavor development
Comparison of different cheeses
5:00 End of Day 2
Instructors
Carl Brothersen is the associate director of the Western Dairy Center. Mr. Brothersen has degrees in chemistry and food science from Utah State University. He began his career developing pH control starter systems for Biolac, a dairy culture start-up company. Following Biolac he worked for Miles Laboratories developing dairy cultures and culture systems. He has been at Utah State University since 1993. Email: carl.brothersen@usu.edu or Phone: 435-797-3466
Donald McMahon is a professor of dairy foods at Utah State University.
Mr. McMahon has taught courses in dairy technology and processing, food and dairy chemistry, and cheese science. He is an expert in casein proteins and functional properties of cheese and directs the cheese research program at the Western Dairy Center.
 Fritz Buss is Technical Director with Nelson-Jameson Inc. which manufactures the Sam Gray Gold Electrode used in the classical Quinhydrone Method for pH analysis He has over 25 years’ experience helping dairy laboratory personnel identify appropriate products for a variety of test applications and troubleshooting causes of inaccurate results. Nelson-Jameson has also identified many specific products and methods suited to testing pH and titratable acidity of the many matrices found in the dairy industry. Prior to joining Nelson-Jameson, Fritz was a laboratory manager with Kraft Foods and Asst. Plant Manager for the dairy plant at Babcock Hall, University of Wisconsin Madison. He has a Master’s Degree in Food Science from the UW-Madison.
Jeff McClary, Ecolab
Don Jones, Aquaphoenix
George Schwinghammer, TetraPak
Kody Rathe, TetraPak
Rex Infanger, Danisco
Registration
- $450/person. Fee includes manual, refreshments, lunch and a certificate of completion
- $385/person for two or more from the same organization (type in "group" during registration checkout)
- Contact Paula Peterman (208) 364-6188 or paulap@uidaho.edu
- Register online at www.techhelp.org
- For technical assistance, contact Jeff Kronenberg at (208) 364-4937 or jkron@uidaho.edu
- Scholarships - Available upon request and granted based on need
- CEU’s - Available upon advance request
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TechHelp provides technical and professional assistance to Idaho manufacturers, processors and inventors to strengthen their global competitiveness through continuous product and process innovation. TechHelp is a partnership of Idaho's three state universities and an affiliate of the National Institute of Standards and Technology Manufacturing Extension Partnership. It is also Idaho's Economic Development Administration University Center, targeting economically distressed areas of Idaho.
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