In September, the PSU College of Ag Science is putting together a short course on Cultured Dairy Products. The course will be put led by Dr. Kerry Kaylegian over 3 days and will cover a broad range of topics.

“Gain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture 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 discussions with Penn State and industry speakers, and other participants.”

For more information, please visit the summary page here.