Process Cheese Course- On Demand
This course is being offered “On-Demand.” Participants will be able to view the course starting on February 23.
The Wisconsin Process Cheese Short Course covers the basics of formulation and manufacture of pasteurized process and cold-pack cheese products. This course will begin with the basic theories and chemistry of process cheese manufacture and will include the practical aspects of process cheese making.
Participants must register by February 11th in order to start the class on February 23, 2021. The course will be available to take until June 15, 2021.
The Process Cheese course will cover:
- Basic Theories of Process Cheese Manufacture
- Properties of Emulsifying Salts
- Formulation of Processed Cheese
- Practical Aspects of Manufacture
- Assessing Rheological Properties of Processed Cheese
- Importance of Dairy and Cheese-based Flavors and EMC’s in Processed Cheese
- Basics of Process Cheese Packaging
- Basics of Dairy-based Ingredients Used in Process Cheese
- Starch Options and their Impact on Processed Cheese
- Stabilizing Options and their Impact on Processed Cheese
- Behind the Process of Manufacturing Spray-Dried Cheese
- Use of Colorants and their Issues in Processed Cheese
- Manufacture of Cheese Sauces
- Food Safety for Process Cheese
- Manufacture of Cold Pack Cheese
- Use of Preservatives in Processed Cheese
- Flavorings Used in Processed and Cold Pack Cheeses