Boost Your Dairy Skills with Penn State's Class

An exceptional learning opportunity is here for all dairy makers and processors hoping to expand their product range.

Penn State Extension is offering their hands-on "Cultured Dairy Products Short Class" taking place from September 26-28, located at the Erickson Food Science Building on the University Park campus.

This informative class will span three days, aiming to enhance participants' knowledge of various dairy components, cultures, stabilizers, and other elements utilized in the crafting of cultured dairy products.

The class will delve into manufacturing processes, quality indicators, and useful problem-solving tips, with a focus on yogurt, sour cream, buttermilk, cream cheese, and cottage cheese.

Lessons will be led by respected academic and industry experts, emphasizing group discussions, practical demonstrations, and lab sessions. Attendees will get the chance to try small-scale yogurt making and participate in taste tests of commercial products.

The class is designed to deepen the understanding of how dairy products are made and provide valuable insights on improving the quality and variety of product lines.

With attractive discounts for early sign-ups and group bookings from the same company, this class is a beneficial and enriching learning experience for anyone in the dairy industry. Penn State Extension's dedication to the practical application of knowledge is praiseworthy, and this class exemplifies it.

It offers a comprehensive opportunity for those in the dairy industry to not only enhance their practical skills but also gain significant insights into the captivating world of cultured dairy products.

Sign up now to delve into the world of cultured dairy products and boost your business.

Photo Credit: gettyimages-digitalvision