Course: WVA 103 Fermentation Methods

Reading

(2/2)
Chapter 7 Dairy in On Cooking Textbook

In this chapter, students will read and review processing techniques for commercial dairy production of milk, cream, and cultured dairy products, such as butter, margarine, and cheese.  Students are asked to focus on the information in the chapter regarding cooking with cheese and other dairy products in preparation for the cooking laboratory exercise.