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This course provides participants with an overview of basic dairy technology and the manufacture of cultured dairy products, including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese. Lectures and laboratory exercises address milk composition and coagulation, metabolic and technological aspects of starter cultures, and flavoring systems for cultured dairy products.
If the Cultured Dairy Products Short Course is important to your business, act now and make the appropriate connections. See the contact information below.
|Conference/Event Dates:||09/22/2015 - 09/24/2015|
|Conference/Event Hours:||7:00 am - 5:00 pm|
|Other Industries:||Agriculture, Agriculture - Horticulture|
|Cost to Attend:||http://agsci.psu.edu/cultured-dairy|
|Venue:||Penn State University|
|Venue Phone:||(877) 778-2937|
|Venue Type:||Indoor - Other|
|Booth Size||Booth Cost||Available Amenities|
|Call for information.||Electricity:||n/a|
|Marketing Vehicles Allowed:||Call|
|Other Booth Sizes Available: n/a|
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