Dairy Chemistry and Microbiology

Instructed by: Moshe Rosenberg, D.Sc., Professor and Specialist, Department of Food Science and Technology, UC Davis

Course description:
Transforming milk into a high-quality cheese that manifests a desired profile of quality attributes is a challenging yet rewarding task. Success in meeting this challenge requires cheesemaker to acquire and implement knowledge and understanding that draws on dairy chemistry and microbiology. The compositional constituents of milk, proteins, lipids, carbohydrates and minerals, are the building blocks of curd and cheese. The construction of cheese curd and controlling the properties of this structure requires developing understanding about the chemical, physico-chemical, structural and biochemical aspects of milk and its constituents. The dynamic and highly diverse microbiological populations and enzymes of milk and cheese are of critical importance to the formation of curd and to the evolution of cheese quality attributes.

This 5-session, online course has been designed to introduce and discuss the chemical, biochemical and microbiological aspects of milk and cheese. The course will introduce and discuss the array of chemical, biochemical and microbiological phenomena and interactions that, collectively govern the properties of milk and the transformation of milk to curd. The course will also introduce the major biochemical events that are associated with the developments of cheese quality attributes.
Course topics:

• Milk composition and its inherent variability
• Milk proteins (caseins and whey proteins) and their properties
• Milk minerals
• The colloidal and structural aspects of milk
• The indigenous enzymes of milk and their role in cheesemaking
• The concepts of pH and titratable acidity
• The microbiological populations of raw milk
• Cold storage of milk and its implications on milk properties, processability and on the ultimate properties of cheese and dairy products
• Somatic cell counts and their implications on cheesemaking
• Enzymatic and acid coagulation of milk
• Chemical and physical properties of cheese curd
• Microbiological populations that are involved in cheesemaking
• Water and water activity
• Introduction to proteolysis, lipolysis and glycolysis
• The casein micelle and its properties
• Composition and properties of milk lipids
• The milkfat globule
• Milk carbohydrates
• Implications of the inherent variability of milk composition on cheesemaking

The Format:
The course will be delivered in five, 3.5 hour, online sessions via the Zoom platform, over two weeks in May. All registrants will receive the Zoom link for the class before class starts. Access to a computer with internet access is necessary to participate in this course.

Course Dates:
05/14/2020 (2:00-5:30 pm)
05/19/2020 (2:00-5:30 pm)
05/14/2020 (2:00-5:30 pm)
05/19/2020 (2:00-5:30 pm)
05/21/2020 (2:00-5:30 pm)
05/26/2020 (2:00-5:30 pm)
05/28/2020 (2:00-5:30 pm)

Price:

Early Bird (though April 29)
CACG Member Registration – $100
Non-Member Registration – $150
Regular Registration (April 30 – May 12)
CACG Member Registration – $150
Non-Member Registration – $200

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