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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.
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|Conference/Event Dates:||10/01/2013 - 10/03/2013|
|Conference/Event Hours:||7:00 am - 5:00 pm EST|
|Other Industries:||Agriculture, Agriculture - Horticulture, Education, Education Events|
|Venue:||Penn State University|
|Venue Phone:||(877) 778-2937|
|Venue Type:||Indoor - Other|
|Booth Size||Booth Cost||Available Amenities|
|No exhibiting at this event.||Electricity:||n/a|
|Marketing Vehicles Allowed:||n/a|
|Other Booth Sizes Available: n/a|
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