FDS151 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.
No offerings have been identified for this subject in 2019.
Continuing students should consult the SAL for current offering details. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Subject Information
Grading System
SY/US
Duration
One session
School
School 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.
Contact
Current Students

For any enquiries about subject selection or course structure you will need to contact your Course Director. You can find the name and contact details for your Course Director in your offer letter or contact your School office.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 334 733 (free call within Australia) or enquire online.

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

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