Module Goal

This 5 credits, level 9 micro-credential was designed to provide participants with knowledge of the principles of the science of cheese manufacture and ripening in addition to covering yield efficiency, processed cheese, cheese as an ingredient and the acceleration and control of ripening.

 

Module Content

The micro-credential is delivered in person in UCC over 3 days by field experts.

 

Cheese as a product; dairy chemistry of relevance to cheese; milk pre-treatment; rennet gelation and syneresis; starters and acidification; cutting, cooking and whey drainage; curd treatment; ripening including its control and microbiology; metabolism of lactose, lactate and citrate; lipolysis; proteolysis; amino acid catabolism; acceleration and control of ripening; yield efficiency, processed cheese, cheese as an ingredient.