Penn State Media Sales » Food Safety /Processing
This seven-part series examines processing methods used to bring food to market, from raw material to finished product. Programs include two versions, one hosted by food scientist and professor Lowell Satterlee and another with voice-over narration. In the first program, milk is processed into cheese. Reviews pasteurization (high temperature, short-time), standardization of milk with full-fat milk blended with skim milk, the starter culture, setting with the enzyme rennet, curd formation, cutting and draining of the whey, packaging and knitting, cheddaring, adding salt and pressing, and aging the cheese before it is available for sale.
$65.00
Media Type: DVD
Length: 42 min
Stock Number: 25013DVD
In stock items ship in 48 hours.
PAYMENTS PROCESSED BY THE PENNSYLVANIA STATE UNIVERSITY
USA: $7.50
International: $50.00*
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6% sales tax will be charged to all orders shipped to PA