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- fst-219 - biochemistry-microbiology-and-technology-of-cheeses-of-the-world
University of California-Davis Course Info
Davis, California•
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Course Info
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FST 219
Biochemistry, Microbiology and Technology of Cheeses of the World
Compositional and physico-chemical aspects of milk and their implications on cheesemaking; enzymatic, microbiological and physical aspects of cheesemaking; cheese as a biological composite; designing cheese quality attributes; cheese aging. Cheese from all over the world will be tasted and discussed.
Units: 4.0
Hours: Lecture—4 hour(s).
Prerequisites:
CHE 128B - Organic Chemistry
and
CHE 107B - Physical Chemistry for the Life Sciences
and
BIS 103 - Bioenergetics and Metabolism
and
FST 123 - Introduction to Enzymology
and
FST 100A - Food Chemistry
or
BIS 103 - Bioenergetics and Metabolism
and
FST 119 - Chemistry and Technology of Milk and Dairy Products