Date of Award

5-2013

Degree Type

Report

Degree Name

Master of Science (MS)

Department

Nutrition, Dietetics, and Food Sciences

First Advisor

Donald J. McMahon

Abstract

Current written resources for artisan cheese makers include topics concerning cheese history, cheese recipes, budget planning, culture selection, processing parameters, and only limited discussion of food safety associated with cheese manufacturing. Most often food safety discussions center on HACCP, which typically are not included in artisan cheese operation planning. Recent changes in the regulatory landscape, including the Food Safety Modernization Act, make this information timely and needed. This research is designed to identify and collect a majority of topical ideas that should be included in a Food Safety Handbook for Artisan Cheese Makers. Where possible, expansion of the ideas has been included. It is felt that this information, once collected could be put in a handbook for artisan cheese makers that would provide a day-to-day reference manual for making safe, high quality Artisan cheese.

Included in

Food Science Commons

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