May 26, 2020 @ 2:00 pm – 5:30 pm
Dairy Chemistry & Microbiology

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)

05/21/2020 (2:00-5:30 pm)

05/26/2020 (2:00-5:30 pm)

05/28/2020 (2:00-5:30 pm)


Early Bird Guild Member – $100 through 4/29
Early Bird Non-Member – $150 through 4/29
*Please note that all registration price will increase by $50 beginning on 4/30.*


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