ABOUT THIS BOOK
This book is a supplement to the online lectures and learning exercises in Introduction to Cheese Technology, a short course by the Department of Food Science, University of Guelph. However, please note that, in addition to the manual, you will need to refer to other materials throughout the course.
The manual is also freely available to anyone online. You may use the content for personal reference and educational purposes provided you include a citation with the appropriate URL as follows: [Hill and Ferrer, Cheese Making Technology e-Book, accessed 27 Oct 2020].
We would also like to extend an invitation to any readers who may be interested in learning more about cheese technology. Please check out the online Cheese Making Certificate and associated courses at this link. If you do not wish to complete the entire certificate, you can still enroll in any of the courses.
Like any discipline, cheese science and technology has its own language including many acronyms, some of which are defined on the following page. Others that are used only in particular sections are defined where they first occur in the text.
We’ll try to be clear about units throughout the manual and the course materials. Percentages mean percent by weight unless otherwise noted.
Some of the recipes in Part X, Chapters 36 – 40 are edited versions of cheese-make-procedures passed down from my mentor, Professor Don Irvine, who edited make-procedures he worked with during his training at the University of Wisconsin in the 1950s. We have selected recipes that represent the major technological families of cheese as we see them. See Chapter 2.