Fermented dairy products, particularly cheese, have been used for thousands of years to preserve milk, to make it more transportable, readily available, and more digestible because of lactose breakdown during the fermentation process.
There are various fermentations that play an important role in cheese making and cheese ripening. As they say…” Age is not important unless you’re a cheese”.
In this webinar the focus are on:
- The most important fermentations.
- The effect it has on different types of cheese.
ABOUT YOUR PRESENTER
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Hans Keller achieved his M.Sc (Agric) degree in Microbiology.
He worked for the biggest part of his career at ARC-Irene in the Dairy section as a researcher and was also involved in product development & improvement.
After his ARC days, he acted as a consultant, mainly for Dynamiko (Dairy Cheret), where his focus areas were trouble shooting and training.
Hans was also involved in the establishment of the Grootplaas Cheese Academy.
He is currently retired but not nearly retired from his passion for cheese making and is still an active reader of Science and Technology.
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