Cornell University

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The Science of Cheese Making and Vat Pasteurization

Wednesday, October 25, 2017 at 8:00am to 5:00pm

Stocking Hall, 148 Cornell University

The Science of Cheese Making and Vat Pasteurization, October 24-25, 2017

This workshop is designed for cheese manufacturers or others interested in the basic concepts of cheese making and is a required part of the Dairy Extension Basic Cheese Making Certificate Program.  The course may also be taken as a stand-alone Basic Cheese Making training.

The course begins with an on-line lecture component covering the key areas related to vat pasteurization and  basic cheese making techniques, cheese culture basics, milk defects, cheese defects and cheese marketing.  The course will also include 1.5 days of hands-on pasteurization and cheese making activities. 
Online Course Requirement: Failure to complete the online portion of the workshop by October 17th will result in the cancellation of your registration and the forfeiture of your registration fees.







Event Type



Food Science


foodsci, foodsciext, dairy, ifs




Contact E-Mail

Contact Name

Louise Felker

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