FDS151 Cheese Evaluation (4)

CSU Discipline Area: Chemistry (CHEMI)

Duration: One session

Abstract:

Introduces students to the process of evaluating cheese including
flavour characteristics in a range of different cheeses and in
particular, cheeses produced at Charles Sturt University.

+ Subject Availability Modes and Locations

No offerings have been identified for this subject in 2013.Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: FDS151

Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Enrolment restrictions:

Only available to students enrolled in the Study Abroad and International Exchange Programs.

Objectives:

Upon successful completion of this subject, students should:

* Classify cheeses into various groups;

* Understand the basic processes of making cheese;

* Evaluate cheese for various quality attributes including flavour, texture and appearance;

* Understand the importance of both objective and sensory methods of cheese evaluation and the relationship between these methods.

Syllabus:

The subject will cover the following topics:

* The cheese making process; * Cheese styles; * Objective methods of cheese evaluation; * Subjective (sensory) methods of cheese evaluation.

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