CONTACT CSU

No offerings have been identified for this subject in 2018

FDS151 Cheese Evaluation (4)

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 Location

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.

Subject information

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

Enrolment restrictions

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

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.

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.

Back

The information contained in the 2018 CSU Handbook was accurate at the date of publication: 24 November 2017. The University reserves the right to vary the information at any time without notice.