Principles of Industrial Cheese Making Workshop

Twin Falls, Idaho
Tuesday, November 19, 2013

November 19-20, 2013
Hilton Garden Inn, Twin Falls, ID
Principles of Industrial Cheese Making Workshop
Tuesday, November 19, 2013 7:30 AM -
Wednesday, November 20, 2013 5:00 PM (Mountain Time)

Twin Falls Hilton Garden Inn
1741 Harrison Street
Twin Falls, Idaho 83330
United States

Map and Directions

Workshop Features All Pro Lineup

TechHelp and the University of Idaho School of Food Science has lined up an all star cast to teach this introductory 2-day course in commercial cheese manufacturing. 

The course will cover:

  • Overview of cheese industry and basic steps in cheese manufacture
  • Types, function and performance of ingredients in cheese manufacture
  • Cheese composition control, yield, and functional properties
  • Composition, properties and manufacture of the major cheese varieties produced in US
  • Whey and whey processing into value added ingredients
  • Principles, importance, and practice of cheese plant sanitation and food safety

Expected Learning Outcomes:
  • Appreciation for size and scope of cheese industry
  • Greater understanding of the steps in cheese manufacture and their importance
  • Smarter user of the ingredients in cheese manufacture
  • Tools to improve cheese yield and cheese composition control
  • Appreciation for the importance of acid development and control in cheese manufacture
  • Appreciation for the major differences in several cheese varieties
  • Techniques used for cheese plant sanitation and cheese safety


Day One

  • 7:30 - 8:00 a.m. REGISTRATION
    Location: Dairy Products Technology Center Lobby

  • 8:00 - 8:30 a.m. ANNOUNCEMENTS, COURSE OVERVIEW, OBJECTIVES (J. Kronenberg and P. Tong)

  • 8:30 - 9:15 a.m. The World of Cheese – Production, Consumption Trends, and Manufacturing Overview (P. Tong)

  • 9:15 – 9:40 a.m. Ingredients in cheese: Milk Quality and Composition for Cheesemaking (P. Tong)

  • 9:40 - 10:00 a.m. BREAK  

  • 10:00 - 10:45 a.m. Ingredients in Cheese: Starter Cultures – Function, Types, Performance, Applications (Chr. Hansen)

  • 10:45 – 11:30 a.m. Ingredients in Cheese: Enzymes – Function, Types, Performance, Applications (Chr. Hansen)

  • 11:30 – 12:00 p.m. Ingredients in Cheese: Salt, Color, Calcium Chloride, and Flavors (P. Tong/Chr. Hansen)

  • 12:00 – 12:45 p.m. LUNCH

  • 12:45 pm – 1:45 p.m. Plant Performance: Cheese Yield (P. Tong)

  • 1:45 pm – 2:25 p.m. Plant Productivity: Cheese Composition Control and Functionality Economics of Cheese Production. (P. Tong)

  • 2:25 – 2:40 p.m. BREAK 

  • 2:40 p.m. - 3:40 p.m. pH , T.A., Buffering Capacity – Why is it so important to cheese makers? (P. Tong)

  • 3:40 p.m.-3:55 p.m. Demo: Measuring and understanding acidity of milk and whey (Fritz Buss, Nelson Jameson) Measuring titratable acidity, Sources of acid in milk, How does pH relate to TA? Proper use of pH meter and acid titrator

  • 3:55 - 4:45 p.m. What could be wrong? Trouble Shooting Cheese making. Cheddar Cheese Sensory Evaluation (sample tasting); PROBLEM IDENTIFICATION CASES (Group Discussion, all instructors)

  • 4:45 - 5:00 p.m. Q&A, Adjourn

Day Two

  • 8:00 - 9:00 a.m. How to get 1000 varieties of cheese? (P. Tong)
  • 9:00 – 10:00 a.m. American Style Cheeses – Cheddar, Monterey Jack, Colby (P. Tong) 

  • 10:00 – 10:30 a.m. Cheese sensory evaluation (sample tasting): Colby, Jack, Swiss (P. Tong)

  • 10:30-10:45 a.m. Break

  • 10:45–12:00 a.m. Pasta Filata Cheese – Mozzarella, Provolone, String, Mozzarella functionality-shredding, stretching, browning (demo)

  • 12:00 – 12:45 p.m. LUNCH

  • 12:45 – 1:15 p.m. What is whey? (P. Tong)

  • 1:15 – 2:30 p.m. Plant Cleaning and Sanitation (Jamison Vanden Einde, Hydrite)

  • 2:30 - 2:50 p.m. BREAK

  • 2:50 – 4:30 p.m. Sampling, Testing, and Data Analysis: yield study, moisture testing, volume assessment, salt analysis, etc.

  • 4:30 - 5:00 p.m. Wrap-up and program evaluation (P. Tong)

Payment Information

Fee is $400 for two or more registering from the same company at the same time or $475 per individual. Fee includes Certificate of Completion, full breakfast day 1, continental breakfast day 2, lunch, and refreshments.

Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee.

Who Should Attend
  • Cheese plant personnel directly involved in conversion of milk into cheese (e.g. pasteurizers, vat operators, curd handlers, packaging)
  • Cheese industry personnel supporting the production of cheese (e.g. maintenance, lab staff, warehousing, administration)
  • Cheese industry personnel supporting the sales and marketing of cheese
  • Other individuals involved with cheese industry (users and buyers of cheese)


Dr. Phil Tong is Director of the Cal Poly Dairy Products Technology Center and Professor of Dairy Science at California Polytechnic State University. He has over 25 years of experience in developing continuing education programs and research in dairy foods science and technology. He has organized the annual Cal Poly Cheese Short Course now in its 25th year and the Artisan/Farmstead Cheese Short Course (now in its 15th year).

Dr. Tong has an active research program on dairy ingredients focused on their functional properties and applications in food systems. He contributes a quarterly column in Dairy Foods Magazine.

Dr. Tong is Past President of the American Dairy Science Association, Member of International Dairy Federation Committee on Dairy Science and Technology, and Past Chair of the Dairy Foods Division of Institute of Food Technologists. He was the recipient of the International Dairy Foods Association Dairy Research Award of the American Dairy Science Association in 2006 and he received the American Dairy Products Institute Award of Merit in 2013.

Jamison Vanden Einde has 15 years manufacturing and sanitation experience within the food and beverage industry. His passion for trouble shooting, delivering customer satisfaction and hands on approach to understanding industry processing intricacies is what allows him to support the efforts of Hydrite Chemical as Technical Applications Manager. He is especially strong in CIP and membrane system cleaning as well as process aid application and optimization.

Jamison has a B.S. from South Dakota State University and now resides in Le Sueur, MN with his wife and two children.

Fritz Buss has almost 40 years experience in the food industry. He was supervisor of a sanitation crew and timed retorts at the Oconomowoc Canning Company while pursuing an undergraduate degree in food science at the University of Wisconsin, Madison. During graduate school, he was Assistant Plant Manager of the Babcock Hall Dairy. After obtaining an MS Degree in Food Science, he was employed by Kraft Foods as a production and laboratory supervisor.

Since 1984 Fritz has been employed by Nelson-Jameson Inc. as Laboratory Products Manager, responsible for developing a line of laboratory products, and, currently, as Technical Director. He based his selection of products to offer NJ customers on Standard Methods for the Examination of Dairy Products, which continues to be the key reference for methods supported by the company.

Julie Winans, M.S has spent the last six years as a Technical Account Manager for Chr. Hansen Inc. In this position she offers technical support and sales to customers in Idaho, Utah, Colorado, Montana and Wyoming.

Julie has a strong background in research and product development. Julie spent 14 years doing research and developing nutritional products and packages for dairy animals of all stages. She promoted these products through written marketing materials and training sessions.

 Julie is the current Chair for the annual Idaho Milk Processors Association Cheese and Dairy Product Contest. Julie obtained her Bachelor’s degree in Chemistry and her Master’s Degree in Ruminant Nutrition from the University of Nebraska-Lincoln.

Trish Dawson started her career in Cheese and Dairy Technology in Australia where she graduated from the University of New South Wales with a BS degree in Microbiology. Trish also has a Masters of Applied Science in Food Microbiology from the UNSW with a focus on Microbial Fermentation and Food Safety.

Trish has worked on research of marine biofilms, and yeast and bacterial fermentations. She has specifically worked with dairy starter cultures and their applications for more than 17 years in both Australia and North America. Trish has been responsible for Quality Assurance in culture production at DSM Food Specialties and yogurt production at Stonyfield Farm. She has provided scientific, technical and application support to the dairy industry in Australia and North America.

In 2012, Trish joined Chr. Hansen, Inc., a global biotechnology company providing cultures, enzymes and natural colors to the food and nutrition industry. She is a Senior Scientist, specializing in cultures and enzymes for cheese applications in North America.

Trish is a member of IFT and ADSA, and a member of the ADSA DF Division Milk Protein and Enzyme Committee. Trish is a regular guest speaker on starter cultures and enzymes in the dairy industry in both teaching institutions and diary production plants.

Trish and her husband, Graham reside in Waukesha, WI. They have two children, Kevin and Corinne.

Mr. John Lyne of Chr. Hansen graduated with a M.Sc. in Microbiology from University College Cork, Ireland in 1984.

He started his career in the UK with Mauri Foods in 1986, before joining Chr. Hansen, providing Technical Support and Project Management for Culture applications and innovation in cheese, fermented milks and probiotics, prior to moving to United States.

Since moving to United States in 1996, work experience has included various roles in Production, Quality and Technical Management for Ingredient Supply Companies, including Gist-brocades/DSM.

Having rejoined Chr. Hansen in 2004, current responsibilities include the introduction and support of new culture and enzyme concepts, acting as a bridge between Chr. Hansen Innovation in Denmark and the customer as well as having a role in Key Account Management.

He is married to Anna with two athletes Conor (downhill skiing) and Sean (football goalkeeper)

Jeff Kronenberg, M.S., is Extension Food Processing Specialist with the University of Idaho, School of Food Science and TechHelp. 

Over the past 30 years he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and University of Idaho. Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems. Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. This includes a leadership role in lean transformations at potato processing operations,cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a wide range of food and dairy processing operations, providing technical assistance in food safety, HACCP, food defense, and in building GFSI compliant food safety management systems. In 2011 & 2012, Jeff provided food safety & HACCP workshops and technical assistance to food & dairy processing personnel and government regulators in Belarus. 

Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University, and is a member of the Institute of Food Technologists, and the International Association for Food Protection. He holds HACCP certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer),the American Society for Quality (HACCP Auditor),International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant). Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers.



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Presented by

University of Idaho reaches Idahoans statewide through its land-grant mission of teaching, research, and extension. With a dozen research & extension centers plus offices in 42 Idaho counties and on 3 Indian reservations, University of Idaho Extension for a century has brought unbiased, locally relevant, research-based programs to help Idaho stay globally competitive while also addressing local needs. University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high quality research-based education in Idaho.

The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest.  

TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line growth. 

We are a global supplier of bioscience based ingredients to the food, health and animal feed industries, with leading positions in the markets in which we operate. We produce cultures and dairy enzymes, probiotics and natural colors. Our market positions are built on our product innovation and applications, production processes, long-term customer relationships and intellectual property.

Hydrite Chemical Co., established in 1929, is one of the largest and most respected providers of chemicals and related services in the United States. Hydrite is proud to partner with hundreds of companies to help them make the best products in the world at the lowest possible cost. Hydrite offers expertise in chemical distribution, food and dairy sanitation, food ingredients, organic processing, liquid sulfur salts, water treatment, foam control, and compliance management. In addition to industrial chemical distribution, Hydrite's specialty products are used in many of the products you use and consume daily. Hydrite makes and supplies the ingredients that make your food and beverages more flavorful, the fluoride to treat water and prevent tooth decay, the chemicals to improve water quality, and the cleaners and sanitizers used in the food industry to enhance the quality of our food supply.


Contact Information

  • Paula Peterman, Administrative Assistant
    TechHelp & University of Idaho
    College of Engineering, Boise Center
    322 E. Front St. Suite 242
    Boise ID 83702
    Phone: 208-364-6188
    Fax: 208-364-3160

Payment Instructions

  • Fee is $400 for two or more registering from the same company at the same time or $475 per individual. Fee includes course materials, Certificate of Completion, full breakfast day 1, continental breakfast day 2, lunch, and refreshments.

    Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee.


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