CULA 265 — Dairy Foods and Culturing: 2 Credits (1 Lec, 1 Lab)

(Sp) This experiential course will familiarize students with traditional and modern techniques of cheese making, dairy culturing, basic fermentation and preserving. Sanitation and HACCP procedures will be applied to the production of foods such as crème fraîche, kefir, yogurt, cheeses, ginger beer, shrub, kombucha, kimchi, and sauerkraut.