ABOUT BOOK

This book is a supplement to the online lectures and learning exercises in Introduction to Cheese Technology, a short course by the Department of Food Science, University of Guelph. However, please note that, in addition to the manual, you will need to refer to other materials throughout the course. The manual is also freely available to anyone online. You may use the content for personal reference and educational purposes provided you include a citation with the appropriate URL as follows: [Hill and Ferrer, Cheese Making Technology e-Book, accessed 27 Oct 2020].We would also like to extend an invitation to any readers who may be interested in learning more about cheese technology. Please check out the online Cheese Making Certificate and associated courses at this link. If you do not wish to complete the entire certificate, you can still enroll in any of the courses.