Gain knowledge of the materials and processes used to make cultured 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 cream cheese, buttermilk, cottage cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.
This course emphasizes interactive learning through the integration of classroom discussions, demonstrations, and hands-on laboratories. Breaks, lunches, and a reception encourage further networking discussions with Penn State and industry speakers, and other participants.
WHEN
WHERE
WEBSITES
September 15, 2026 – September 17, 2026
Erickson Food Science Building
Curtin Rd. and Bigler Rd.
University Park, PA 16802