Cheese Grading Workshop

The Dairy Science Department and the North Central Cheese Industries Association (NCCIA) hosted a cheese grading workshop for industry personnel on 12th 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 15 individuals 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. The workshop began with a presentation by Dr. Baer on the basics of judging cheese. This was followed by lunch and a tour of the SDSU dairy plant, and a discussion on microbiology of cheese and its impact on cheese quality. The workshop concluded with and a hands-on grading session by Drs. Baer and Metzger. The workshop concluded with presentation of certificates to participants.

12 May 2009

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