Forget the culture wars raging on the American political stage right now, what’s happening in your cheese vat?! What do you know about those microscopic agents of change? The CACG Cheesemaker Education Committee brings you an evening with John Lyne, Director of Dairy Technology for Chr. Hansen, for an overview of cultures, their history, and application in cheesemaking and bacteriophage on Friday, December 2 from 5-9pm at Tomales Bay Foods in Petaluma. This class will be part lecture with much back and forth discussion and opportunities for attendees to ask lots of questions. John Lyne will also cover additional sub-topics selected in advance by those attending the class. Tickets are $25/CACG member and $75/non-member and available here.
About the Instructor: John Lyne graduated with a M. Sc. in Microbiology from University College Cork, Ireland in 1984. Before joining Chr. Hansen, he started his career in the UK with Mauri Foods in 1986, before joining Chr. Hansen, providing technical support and project management for culture applications and innovation in cheese, fermented milks and probiotics. Since moving to the United States in 1996, John’s work experience has included various roles in production, quality and technical management for ingredient supply companies, including Gist-brocades/DSM. Having rejoined Chr. Hansen in 2004, his current responsibilities as Director of Dairy technology include the introduction and support of new culture and enzyme concepts, acting as a bridge between Chr. Hansen Innovation in Denmark and key culture customers.