Join Prof. Moshe Rosenberg of UC Davis for a deep-dive into cheese aging, exploring the technology, the science, and the practice.

Course Description:
The quality, commercial value and acceptability of cheese is determined by the proper evolution and manifestation of a desired set of cheese quality attributes. These attributes include flavor, aroma, texture, functionality and appearance. The development of cheese quality attributes occurs during the transformation of curd into cheese, during the aging (or ripening) stage of cheese making. Proper development of cheese quality and properties is governed by the combined influence of a multitude of biochemical, physical, microbiological and chemical events. Proper and desired evolution of cheese quality attributes reflects the manifestation of the potential that has been introduced during cheese making and the introduction of specific environmental conditions and treatments during cheese aging. Each of the cheese making elements, from milk through cheese aging, has a critical influence on the development of cheese quality attributes. Designing, introducing and controlling the evolution of cheese quality attributes require cheese makers to develop an in-depth understanding about the multitude of technological, scientific and practical aspects of cheese aging. Success in controlling and routing the evolution of desired cheese quality attributes is also dependent on cheese makers’ ability to introduce, adjust and control the environmental conditions to which cheese is subjected during aging (temperature and relative humidity) and on application of cheese type- specific treatments during aging.
The two-day course is designed to introduce and discuss the broad array of physical, biochemical and microbiological aspects that are associated with- and govern cheese aging. The discussion will address common as well as cheese-type specific aspects. The course will also introduce and discuss cheese aging practices and facilities.

Topics covered include:
1. Curd and salt – brining and salting of cheese and curd – technological, practical and scientific aspects
2. The biochemical transformation of curd to cheese
a. Proteolytic, lipolytic and glycolytic events during cheese aging and their impact on the development of cheese quality attributes (Cheddar, Dutch type cheeses, Swiss type cheeses, surface mold ripened cheese, blue vein cheeses, washed rind cheese varieties)
b. Proteolytic, lipolytic and glycolytic agents in cheese aging
3. Microbiological aspects of cheese aging (Cheddar, Dutch type cheeses, Swiss type cheeses, surface mold ripened cheese, blue-vein cheeses, washed rind cheese varieties)
4. The development of cheese texture and structure
5. Design and operation of the cheese aging facility
6. Cheese treatments during cheese aging
7. Cheese packaging and coating
8. Assessing the evolution of cheese quality attributes

Details:
Ticket price includes two days of instruction, class materials, as well as coffee/light breakfast and lunch each day.
Class is from 8:30am-4:30pm on February 26 and February 27.
Instructor: Dr. Moshe Rosenberg, Professor and Dairy Specialist
Department of Food Science and Technology University of California, Davis Davis, CA 95616

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