Cornell University

The Science of Cheese Making and Vat Pasteurization

Tuesday, October 22, 2019 at 8:00am to 5:00pm

More dates through October 23, 2019

Stocking Hall, Conference Center, Room 148

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 15th will result in the cancellation of your registration and the forfeiture of your registration fees.

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Event Type

Class/ Workshop


Food Science


foodsci, foodsciext, dairy


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Contact Name

Louise Felker

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