No offerings have been identified for this subject in 2016

INT004 Cheese Evaluation (4)


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 Location

Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: INT004
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionSY/USSchool of Agricultural and Wine Sciences

Enrolment restrictions

Available to students enrolled in the Study Abroad and International Exchange Programs only.

Learning Outcomes

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.


The subject will cover the following topics:
* The cheese making process; * Cheese styles; * Objective methods of cheese evaluation; * Subjective (sensory) methods of cheese evaluation.


The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.