University College Cork, Ireland, is offerring a 3-day advanced course in cheese manufacture over the period 31st January to the 2nd February 2018.

UCC cheese course brochure

The topics covered in this course will include:

    •    Cheese as a product
    •    Diversity of cheese
    •    Dairy chemistry – casein, whey proteins, fat  
    •    Milk pre-treatment 
    •    Rennet gelation, syneresis         
    •    Starters and acidification
    •    Cutting, cooking, whey drainage
    •    Curd Treatment
    •    Ripening; overview and control, microbiology  
    •    Metabolism of lactose, lactate, citrate
    •    Lipolysis
    •    Proteolysis
    •    Amino acid catabolism
    •    Acceleration and control of ripening
    •    Yield efficiency
    •    Processed cheese
    •    Cheese as an Ingredient 

The lead trainers are Professors Paul McSweeney and Tim Guinea. Paul is a Professor of Food Chemistry in University College Cork, and Tim Guinea is Principal Research Officer at Moorepark Food Research Centre (MFRC),Teagasc, Fermoy, Co. Cork.

For further information contact:

Dr Angela Sheehan
Programme Manager
Telephone: +353 21 4901423
Web Site:

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our Privacy Policy.

I accept cookies from this site