3-3 FB Cheese School.doc

 Idaho’s industrial cheese processors—including plant operators, cheese makers, and quality assurance and operations personnel—are invited to a University of Idaho Extension and TechHelp workshop, “Principles of Industrial Cheese Making,” on March 9-10 in Twin Falls.

Taught by Carl Brothersen, associate director of the Western Dairy Center, and Donald McMahon, professor of dairy foods at Utah State University, the workshop will cover milk composition, coagulants and standardization as well as cheese technology, starter cultures and ingredients, pasteurization, cheese evaluation, yields, mechanization and more.

 Jeff  Kronenberg, food processing specialist for University of Idaho Extension and TechHelp, tells us why this is so important: “In terms of the impact on Idaho’s economy, the dairy industry is one of the largest contributors to jobs and the economy in Idaho so cheese making is a critical component to that.”

 Jeff says he also wants to encourage dairy producers to show up. “Principles of Industrial Cheese Making” is slated for 8 a.m.-5 p.m., March 9-10, at the Canyon Crest Dining and Event Center. Cost is $450 per person or $385 if group discounts apply. Fees include course manual, continental breakfast, refreshments, lunch and a certificate of completion. Continuing education credits are available upon advance request.