TechHelp and the University of Idaho School of Food Science has lined up an all star cast to teach this introductory 2-day course in commercial cheese manufacturing. The course will cover: •Overview of cheese industry and basic steps in cheese manufacture •Types, function and performance of ingredients in cheese manufacture •Cheese composition control, yield, and functional properties •Composition, properties and manufacture of the major cheese varieties produced in US •Principles, importance, and practice of cheese plant sanitation and food safety Expected Learning Outcomes: •Appreciation for size and scope of cheese industry •Greater understanding of the steps in cheese manufacture and their importance •Smarter user of the ingredients in cheese manufacture •Tools to improve cheese yield and cheese composition control •Appreciation for the importance of acid development and control in cheese manufacture •Appreciation for the major differences in several cheese varieties