Cheese Science and Technology

Program Overview

This micro-credential in cheese science provides an in-depth understanding of the principles, processes, and biochemistry involved in cheese manufacture and ripening. Participants will learn about milk pre-treatment, rennet gelation, starter cultures, ripening, and yield efficiency, with guest lectures from industry experts. The program is designed for industry personnel in dairy processing or those seeking to enter the field.

Program Outline

Outline:

• Module Goal: 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:
• 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.

Assessment:

• Continuous Assessment - 100 marks
• Online multiple choice questionnaire - 30 marks
• Online open book - long question exam - 30 marks
• Submission of essay online - 40 marks

Other:

• This micro-credential was developed in conjunction with Teagasc – Ireland’s Agriculture and Food Development Authority to ensure industry ready skills, with guest lectures from Professor Tim Guinea – Moorepark Food Research Centre.
• On successful completion of this module, students should be able to:
• Describe the influence of processing steps and ingredient selection on the characteristics of processed cheese
• Summarise the rennet coagulation of milk and the syneresis of rennet-induced milk gels
• Assess the effects of the preparation of milk for cheesemaking on the finished product
• Explain the functions of NaCl in cheese and the factors which affect salt uptake
• Relate the principal microbiological and biochemical events which occur in cheese during ripening of the properties of finished product
• Appraise the value of various strategies for increasing cheese yield
• Industry personnel working in dairy processing and related dairy activities or who wish to enter this industry.