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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.

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Website: http://agsci.psu.edu/cultured-dairy...
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
Classification: B2B
Primary Industry: Agriculture
Other Industries: Agriculture, Agriculture - Horticulture
Estimated Attendance: 35
Previous Attendance: 35
Audience: Dairy Producers
Venue: Erickson Food Science Building
Venue Phone: (814) 865-8301
Venue Type: Indoor - Other

Booth Size Booth Cost   Available Amenities
No exhibiting.   Electricity: n/a
  Water: n/a
  Generator: n/a
  Marketing Vehicles Allowed: Call
Other Booth Sizes Available: n/a

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