NFSC498C

Selected Topics; Cheese and Fermented Dairy Products

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Prerequisites: AGST130; CHEM271/272; or by permission. Students will learn the basic knowledge on the general composition of milk, the characteristics of its various components, microbiology of different cheeses and other major fermented dairy products and the process of fermentation and the unit operations used in their productionare covered. Selection and evaluation of raw materials and fermentation starter cultures and agents are covered. The fermentation process of various cheese types, cultured milk, sour cream, yogurt and kefir are also studied.

Sister Courses: NFSC498A, NFSC498F, NFSC498G, NFSC498J, NFSC498K, NFSC498L, NFSC498P, NFSC498T, NFSC498V

Spring 2026

Behrouz Meyssami

0 reviews
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Spring 2025

Behrouz Meyssami

0 reviews
Average rating: N/A

Past Semesters

Behrouz Meyssami

0 reviews
Average rating: N/A

Behrouz Meyssami

0 reviews
Average rating: N/A

During the Spring 2020 and Spring 2021 semesters, students could choose to take some of their courses pass-fail mid-semester which skews grade data aggregated across multiple semesters.

Average GPA of 2.82 between 9 students*

NFSC498C Grade Distribution+-051015202530354045505560% of studentsABCDFWother
A-: 22.22%
A: 11.11%
A+: 22.22%
B-: 11.11%
B+: 11.11%
W: 22.22%
* "W"s are considered to be 0.0 quality points. "Other" grades are not factored into GPA calculation. Grade data not guaranteed to be correct.