Speaker: Dr. Tonya C. Schoenfuss (University of Minnesota)
Cheese can provide amazing sensory attributes to foods. Challenges can occur however due to natural cheese variability, or when changing cheese types, or trying to improve health (such as fat or sodium reduction). This session will highlight how changes starting with milk source and continuing through the time you receive it to use, affect your experience when using cheese in food products.
Price:
2019 Conference Attendees $0
Members $30
Non-Members $50
