CDR: Process Cheese and Cold Pack Cheese

This engaging and comprehensive course covers the formulation and manufacture of Pasteurized Process Cheese, Process Cheese Food, Process Cheese Spread, Process Cheese Sauces, and Cold Pack Cheese products.

This three-day session combines the theoretical and practical aspects of Process Cheese making, including the chemistry of emulsifying salts and their impact on product functionality, the usage of flavors, colorants, preservatives, stabilizers and starches, Process Cheese formulation, food safety implications, and equipment and packaging considerations.

You’ll learn from CDR scientists and researchers along with a variety of industry partners. Join us for this unique opportunity to learn alongside your peers and participate in hands-on manufacturing labs and sensory evaluation workshops of Process Cheese and Cold Pack cheese.

For more details and to register, visit CDR's website.