UNIVERSITY PARK, Pa. — Penn State Extension will offer “Cultured Dairy Products Short Course,” Sept. 20-22, at the Erickson Food Science Building on Penn State’s University Park campus. The workshop will occur from 7:30 a.m. to 7 p.m. Sept. 20, from 8 a.m. to 4:20 p.m. Sept 21, and from 8 a.m. to 5 p.m. Sept. 22.
This workshop is designed for processors of yogurt, cream cheese, cheese, buttermilk and sour cream. Participants in the three-day course can gain knowledge of the materials and processes used to make cultured dairy products.
The course will begin with an overview of cultured product processing, dairy ingredients and starter cultures. Instructors will discuss the manufacturing 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 with Penn State and industry speakers as well as other participants.
Attendees must register by Sept. 12. The registration fee is $1,400 per person. When registering as a group, the primary registrant pays the full registration fee, then each additional group member added to the registration receives a $125 discount.
The registration fee includes tuition, a course manual or USB drive with an electronic manual, a continental breakfast on Tuesday, three lunches and breaks, a welcome reception on Tuesday, and a welcome gift.
More information is available on the Penn State Extension website.
EDITORS: For more information, contact Kerry Kaylegian, associate research professor of food science in Penn State’s College of Agricultural Sciences, at 814-867-1379 or kek14@psu.edu.
–Penn State Extension