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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 UserName: Password: Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by Jen[/i] [br]5th Annual NC State University Hands-on Farmstead Cheesemaking Short Course December 3-5, 2008 Raleigh, NC Agenda: Basic Cleaning and Sanitation Overview of Milk Processing and Regulations Milk and Milk Components Basic Microbiology Fermented Foods-Microbiology and Phage Control Overview of Cheesemaking: Basic Steps and Chemistry Specialty Cheese Hands-on Production of Milled Cheddar, Farmers Cheese and either Feta or Fresh Mozzarella Hands-on Quality Testing Animal Feed and Nutrition Farmstead Business Economics Packaging and Labeling Issues Speakers: Dr. MaryAnne Drake, NCSU Dr. Dave Barbano, Cornell University Mr. Dave Potter, Dairy Connection, Inc. Dr. John Rushing, NCSU Dr. Steve Washburn, NCSU Dr. Geoff Benson, NCSU Mr. Gary Cartwright, NCSU Mr. Ron Fish, NCDA & CS Mr. Tommy Harrell, NCDA & CS And others. Short Course Content This Course is designed to convey the basic concepts of Farmstead cheese production including basic sanitation and milk processing, basic and cheese microbiology, quality control, hands-on cheesemaking and packaging / labeling issues. For more information on the course contact Gary Cartwright at gcart@unity.ncsu.edu<mailto:gcart@unity.ncsu.edu> or 919-513-2488. Who Should Attend The content of this course is directed at individuals that are investigating the requirements of Farmstead cheese making, prepared to begin or already making Farmstead cheese. Date, Location, & Accommodations The course will begin on Wednesday, December 3, 2008 at 8:30 a.m. and end on Friday, December 5 at 4:00 p.m. It will be held on the NC State University campus. Class location and hotel suggestions and rates will be provided at a later date. Fee Fee for the short course is $550 for registrations postmarked by September 26, 2008 and $650 after September 28. Fee includes short course materials, lunches and breaks. Hotel and other meals are not included. APPLICATION FORM To apply for the Short Course, please: Complete the application form below and return with payment postmarked by September 26, 2008. Class is filled on a "First Come" basis. Make check payable to: NCSU Creamery. Fee for the short course is $550. The fee increases to $650 after September 26th. Fee includes short course materials, lunches and breaks. Payment may be sent separately from application, but must be received by date above. Mail, fax or email the application form to: NCSU Food, Bioprocessing and Nutrition Sciences Farmstead Cheese & Dairy Program Campus Box 7624 Raleigh, NC 27695 Fax: 919-515-3643 Email: gary_cartwright@ncsu.edu<mailto:gary_cartwright@ncsu.edu> NAME: ___________________________ ADDRESS: ________________________ __________________________________ CITY:_____________________________ STATE: _______________ZIP:________ DAY PHONE: _____________________ EVENING PHONE: ________________ CELL PHONE: _____________________ DAYTIME PHONE: ________________ E-MAIL: __________________________ BUSINESS / FARM NAME:___________ __________________________________ BUSINESS SURVEY What NC County do you reside: _________ What is your current stage of cheesemaking: (Circle all that apply) Investigating options Milking only Buying equipment NCDA approved Building cheese room Stovetop cheese Selling cheese What types of cheese are you interested in producing? _____________________________________ What types of cheese are you currently producing?__________________________________ If currently not producing marketable cheese, when do you plan to be? __________________________________ What type of cheese milk will you be utilizing on your farm? (Circle all that apply) Goat Cow Sheep Water Buffalo Other: ____________________________ I approve North Carolina State University to share my name and contact information with participants of this short course. Approve: ___________________________ (Signature or type in name for email registration) Gary D. Cartwright, Pilot Plant Coordinator North Carolina State University Department of Food, Bioprocessing, and Nutrition Sciences Campus Box 7624, 41 Schaub Hall Raleigh, NC 27695 Direct: 919.513.2488 Dairy: 919.515.2760 Mobile: 919.795.9110 Fax: 919.515.3643 Email: gary_cartwright@ncsu.edu<mailto:gary_cartwright@ncsu.edu> Web: http://icecream.ncsu.edu Jen [green]Farmgirl Sisterhood Member #9[/green] The View From My Boots: www.bovesboots.blogspot.com [/quote]   Check here to include your profile signature. Check here to subscribe to this topic.