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Gain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of buttermilk, cottage cheese, cream cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.
There may be many networking opportunities at the Cultured Dairy Products Short Course. Find out more in the event details below.
|Conference/Event Dates:||09/20/2016 - 09/22/2016|
|Conference/Event Hours:||8:00 am-5:00 pm|
|First Move-In Date:||03/21/2016|
|Other Industries:||Agriculture, Agriculture - Horticulture|
|Venue:||Erickson Food Science Building|
|Venue Phone:||(814) 865-8301|
|Venue Type:||Indoor - Other|
|Booth Size||Booth Cost||Available Amenities|
|Marketing Vehicles Allowed:||Call|
|Other Booth Sizes Available: n/a|
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