— Biochemistry, Microbiology & Technology of Cheeses of the World

Prerequisites & course information

Course Description: Compositional and physico-chemical aspects of milk and their implications on cheesemaking; enzymatic, microbiological and physical aspects of cheesemaking; cheese as a biological composite; designing cheese quality attributes; cheese aging. Cheese from all over the world tasted and discussed. Learning Activities: Lecture 4 hour(s). Enrollment Restriction(s): Restricted to graduate level students or senior undergraduate students with appropriate background in biochemistry and microbiology. Grade Mode: Letter. Learning Activities: Lecture 4 hour(s). Enrollment Restriction(s): Restricted to graduate level students or senior undergraduate students with appropriate background in biochemistry and microbiology. Grade Mode: Letter.