Cheese Grading Workshop

The Dairy Science Department and the North Central Cheese Industries Association (NCCIA) hosted a cheese grading workshop for industry personnel on 13th May in the Dairy Micro Building on the SDSU campus. The workshop was designed to teach participants techniques for grading cheese and determining how defects are related to manufacturing practices. Knowledge of cheese grading is essential for maximizing quality of cheese. The workshop drew 13 personnel from several cheese manufacturing organizations from the upper Midwest. Presenters included Dr. Bob Baer, Professor in Dairy Science and coach of the SDSU judging team since 1988, Dr. Sanjeev Anand, Assistant Professor in Dairy Science and Dr. Lloyd Metzger, Associate Professor and Alfred Chair in Dairy Education. Dr. Metzger is also Executive Secretary and advisor of the NCCIA . The workshop began with a presentation by Dr. Baer on the basics of judging cheese. This was followed by a hands-on grading lab by Drs. Baer and Metzger. Dr. Anand discussed the microbiology of cheese and its impact on cheese quality. Drs. Baer and Metzger then conducted a hands-on grading session for participants. The workshop concluded with presentation of certificates to participants.

13 May 2008

South Dakota State University / Dairy Science Department
Dairy Microbiology Rm 109 / Phone: 605-688-4116
College of Agricultural and Biological Sciences