Graduate Certificate in Technical Aspects of Cheese Preservation
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⢠Cheese Preservation Fundamentals: Introduction to cheese preservation techniques, factors affecting cheese quality, and basic principles of cheese preservation.
⢠Microbiology of Cheese Preservation: Study of microorganisms involved in cheese production and preservation, including bacteria, molds, and yeasts.
⢠Cheese Ripening and Maturation: Understanding the ripening and maturation processes of cheese, including the role of enzymes and aging conditions.
⢠Cheese Packaging and Storage: Techniques for packaging and storing cheese to maintain quality and freshness, including vacuum-packaging, modified atmosphere packaging, and temperature control.
⢠Cheese Safety and Hygiene: Compliance with food safety regulations, sanitation practices, and hazard analysis and critical control points (HACCP) principles for cheese production and preservation.
⢠Quality Assurance in Cheese Preservation: Implementation of quality assurance programs to ensure consistent product quality and safety, including sensory evaluation, microbiological testing, and process control.
⢠Advanced Cheese Preservation Techniques: Exploration of innovative cheese preservation methods, such as the use of natural antimicrobials, high-pressure processing, and irradiation.
⢠Cheese Preservation Case Studies: Analysis of real-world examples of cheese preservation challenges and solutions, including the impact of equipment design, process optimization, and supply chain management.
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