Colleges

Course Description: Theoretical Course Content: Starter cultures – fermented dairy products and their manufacturing methods – cheese making and its importance – cheese classification – additives in cheese making – milk used in cheese making – milk ripening – milk coagulation – curd and its treatment – final whey drainage – pressing operations – plastic curd – salting – cheese ripening – cheese quality assessment – yield – manufacturing of some cheese varieties – cheese making using ultrafiltration and reverse osmosis – processed cheese and related products – cheese packaging, storage, and preservation – nutritional value of cheese. Practical Course Content: Preparation of different types of starter cultures, their activation methods, and quality detection – manufacturing of different types of local and international fermented dairy products – manufacturing of some local and international soft, semi-dry, and dry cheeses, and their ripening and storage methods – milk concentration by ultrafiltration and manufacturing of some cheeses from concentrates, and studying the differences between them and traditional methods – manufacturing of processed cheese types, identifying their properties, and their packaging and preservation methods. .