The Penn State Cheese Tracking System - Post-Make Day Processing Data Sheet

Project Type: Partnership
Funds awarded in 2015: $14,999.00
Projected End Date: 12/31/2017
Region: Northeast
State: Pennsylvania
Project Leader:
Dr. Kerry Kaylegian
Penn State University
The Penn State Cheese Tracking System is designed to help small-scale cheesemakers track the quality and consistency of their cheese. By defining and monitoring measurable parameters, cheesemakers can understand how variation in raw materials and processes can impact the sensory quality of their cheese and us this information ato djust their practices to consistently make better cheese and troubleshoot problems. The Penn State Extension Cheese Tracking System consists of 2 instruction guides and 17 Word and Excel documents that can be customized to record, track, and evaluate data for their milk composition, cheesemaking processes, post-make day processes, cheese chemical composition, and cheese sensory characteristics. The system is available as a free package of downloadable files from the Penn State Extension website ( This document is part of the Post-Make Day Processing component to track information related to processes after the initial make day that can take several days to months, such as brining, washing, aging and mold development. This document is an example of a generic data collection sheet for reference or customization.
Kerry Kaylegian, Penn State
Lisa Caprera, Penn State
Target audience:
Ordering info:
Kerry Kaylegian
Penn State
324 Erickson Food Science Building
University Park, PA 16802
Publication/product ID: Penn State Extension Cheese Tracking System
Cost: $0.00
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.