Oregon State University

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The Science of Yogurt and Fermented Dairy Products


Tuesday, May 15, 2018 - Wednesday, May 16, 2018 (All Day Event)

The course begins with an on-line lecture component and is followed by hands-on sessions on the OSU campus. The workshop will provide attendees with information in key areas related to milk quality and its impact on finished dairy products, product evaluation and defects, ingredients in cultured dairy products, and product processing and formulation. New this year, we are including demonstrations on impact of starter cultures, stabilizers, milk fat content, end pH, stirred vs set, incubation temperature, and more. Registration:https://dairyextension.foodscience.cornell.edu/content/0515-162018-science-yogurt-basic-level-oregon-state-university  

Lisbeth Goddik
lisbeth.goddik at oregonstate.edu
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