|Cafe CIC 2011|
March 24, 2011
Café CIC: Cheeses of the World, Une soirée à la fromagerie
Enjoy an evening of cheese and chemistry with speaker Dr. Paul Jelen, professor of Food Science & Dairy Technology, U of A (Campus Saint Jean, Grand Salon, Pavillon Lacerte 8406 91 Street)
Cocktails at 6:00pm. The event from 6:30pm to 9:00pm includes:
A chance to find out how and why so many cheese varietires can be made from one single raw material - milk, nature's most perfect food. The principles of conversion of milk to curd will be briefly illustrated, and the most important aspects of the manufacturing and especially ripening phases will be discussed.
Emphasis of cheese tasting will be on illustrating the contrasting tastes and textures of various cheese varieties, with as much emphasis on Canadian cheeses as possible. The sequence will be from the mildest (young cheddar) through more and more "culture - ripened" cheeses (Gouda, Havarti), to "adjunct-ripening" (Emmentaler), to "stretching and lipase effect" (Cacciocavallo, Mozzarella), to bacterial surface ripening (Oka or Limburger), to mold ripening (Camembert type, Stilton type, combination) and finishing with very old (3 to 4 year) cheddar.
Cheese tastings throughout the evening, accompanied by wine and the musical entertainment of Jazz trio Marc DeMontigny, Bob Husband and Mike Malone
Students $10, CIC members $15, public $20
Dr. Pavel (Paul) Jelen has been a Professor of Food Science and Dairy Technology at the Dept. of Agricultural, Food, and Nutritional Science, University of Alberta, Canada, since 1973.
His degrees and postdoctoral experience are from Czech Technical University, Prague; from University of Minnesota (St. Paul), and from University of Illinois (Urbana).
He has served as a visiting professor, researcher or industry consultant at a number of universities, colleges and major research institutes in Switzerland, Germany, New Zealand, Australia, Nepal and at other locations.
Dr. Jelen has been a long standing Canadian representative to the International Dairy Federation and chaired the Standing Committee on Dairy Technology for 4 years. He is the founding Editor (now Editor-in-Chief) of the International Dairy Journal.
In his present position as external research collaborator at the Institute of Chemical Technology VSCHT in Prague, he is involved with various research programs and continues to assist with international student exchanges between the University of Alberta and the VSCHT. His professional interests include all aspects of utilization of cheese whey, in particular focusing on lactose crystallization and hydrolysis, membrane processes, and technological issues concerning whey proteins, whey drinks and whey cheeses.
Dr. Jelen is an avid public speaker on cheese at school, professional and social settings. Cheese sampling forms an important part of his public engagements.
Photos from previous editions of Cafe CIC
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