COURSE LEVEL

THREE & FOUR

SELF-STUDY

ONLINE

ENGLISH

Cheesemaking 1: Additives & Enzymes

Gain a detailed knowledge of the role of additives and enzymes in the cheese making process along with the different cheese defects and possible solutions.

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About this course

Time to level up your cheesemaking knowledge.

How it works

Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.

Who is it for?

This course aimed at cheese enthusiasts and individuals in the following professions: senior staff in cheese retail, food service or wholesale; cheesemakers; judges for cheese competitions; technologists; or associated professions. 

Prerequisites

There are no prerequisites to taking this course. While some prior cheese experience covered in our level one and level two courses would be helpful, it is also not required.

Get certified

Passing the 30 question, multiple choice and short written answer, assessment in this core module counts towards your Level Three and Master of Cheese certification.

What you’ll learn

As well as the four main ingredients used in cheesemaking (covered in Level One and Level Two courses) further non-milk ingredients can be used in the cheesemaking process. In this core module the function of additives and enzymes will be explored further, along with common defects associated with different cheese types.

Additives and Enzymes

The first part of this course focusses on additives, as defined by the EU, and certain enzymes; and their roles in the cheesemaking process. This includes a detailed look at annatto – its history, uses in different cheeses, and how it is processed for use in cheesemaking – with a comparison exercise to explore the potential impacts on flavour and texture in a finished cheese. 

This part also covers how additives are legislated in the EU and USA and incorporates a case study into how additives formed part of a legal fight to protect a PDO cheese. 

Common cheese defects

The second part of the course addresses common defects that can arise from cheesemaking processes and how they can be identified, avoided and/or rectified. The learning materials work through common defects, describing the most likely causes and how to identify them.