Dairy Foods Webinar Sponsored by Bruker

Dairy“How to Avoid The 10 Most Common Defects in Cheese”

In this webinar, Dr. John A. Lucey of the Center for Dairy Research and professor of Food Science at the University of Wisconsin, Madison, discusses:

• Avoiding common defects affecting flavor, structure, moisture and acidity.
• Quality control measures to ensure a better product
• Best practices in cheesemaking

Click here to register for the recording of this webinar