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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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Website: http://agsci.psu.edu/cultured...
Conference/Event Dates: 10/01/2013 - 10/03/2013
Conference/Event Hours: 7:00 am - 5:00 pm EST
Classification: B2B
Primary Industry: Agriculture
Other Industries: Agriculture, Agriculture - Horticulture, Education, Education Events
Estimated Attendance: 50
Audience: Dairy Producers
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
  Water: n/a
  Generator: n/a
  Marketing Vehicles Allowed: n/a
Other Booth Sizes Available: n/a

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Cultured Dairy Products

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