Undergraduate Certificate in Dairy Farm Cheese Development

• Dairy Farm Management: This unit will cover the fundamentals of dairy farm management, including animal nutrition, breeding, and milk production. Students will learn how to optimize milk quality and yield, and how to manage the overall herd health.
• Cheese Production: This unit will introduce students to the process of cheese production, from milk sourcing and handling to the final product. It will cover the science behind cheese making, including coagulation, draining, salting, and ripening.
• Cheese Varieties: This unit will explore the different types of cheeses, including fresh, bloomy, washed rind, blue, and hard cheeses. Students will learn about the characteristics of each type, as well as the production methods and regional variations.
• Cheese Microbiology: This unit will delve into the microbiology of cheese, including the role of bacteria, molds, and yeasts in cheese production. Students will learn about the different types of microorganisms used in cheese making, as well as how to control and monitor their growth.
• Cheese Quality Assurance: This unit will focus on the importance of quality assurance in cheese production. Students will learn about the regulatory requirements for cheese making, as well as best practices for ensuring product safety and consistency.
• Cheese Marketing and Sales: This unit will cover the business aspects of cheese production, including marketing, sales, and distribution. Students will learn how to develop a cheese brand, how to price and promote their products, and how to navigate the complex regulatory environment for cheese sales.
• Dairy Farm Sustainability: This unit will discuss the sustainability challenges and opportunities in dairy farming and cheese production. Students will learn about the environmental impact of dairy farming, as well as strategies for reducing waste, conserving resources, and promoting biodiversity.