Cheese Technology

DURATION:
5 hrs a week (2 lecture, 3 lab)
ID:
ANSC 137
CREDIT:
3 units

Categories

Undergraduate

ANSC 137

Pre-requisite: ANSC 135 or COI

Co-requisite: None

Credit: 3 units

Offered: Sem 1 

Description: Principles and Techniques in the Manufacture of Natural and Processed Cheese

Course Outcomes:

  • Know basic principle of basic cheese processing
  • Have skills in standardizing and checking milk quality
  • Have skills in cheese making
  • Discuss different methods in cheese making