May 17, 2002
Contact: Laurie Jacobson
Dairy Products Technology Center
(805) 756-6097
FOR IMMEDIATE RELEASE
Cal Poly, UC Davis To Offer Cheese Short Course May 21-24
Cheese makers and their supervisors, quality-control personnel, and others
involved in the cheese industry and allied fields will be at Cal Poly May 21-24
to learn about the factors influencing
the development of quality cheese.
The 6th Annual Cal Poly-UC Davis Cheese Short Course II will be held at
the Cal Poly Dairy Products Technology Center.
During the three-and-a-half-day course, instructors from both
universities will give lectures and laboratory demonstrations and hold
cheese-tasting sessions. In addition to learning what makes quality
cheese, participants will also learn the latest techniques in cheese
manufacturing.
Cal Poly Dairy Science Professor Phil Tong, who is co-organizing the
program, said past registrants have included representatives from such
companies as Kraft, Land O'Lakes, Schwan's, Beatrice, Taco Bell, Pizza
Hut and Stouffers.
"The course is also ideal for entrepreneurs wanting to start a small
cheese operation," Tong said.
The short course is one of a series of continuing education courses
offered by Cal Poly's Dairy Products Technology Center. For more
information, visit the Web at www.calpoly.edu/~dptc/outreach.
The course is sponsored by the California Dairy Research Foundation and
the California Cheese Research and Education Fund.
For more information, contact Laurie Jacobson at the Dairy Products
Technology Center at 756-6097 or ljacobso@calpoly.edu.
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