THE SPECIALIST CHEESEMAKERS TECHNICAL COMMITTEE

The SCA Technical Committee was set up in 2008. It meets at least three times each year. The Committee comprises a minimum of 3 people who have suitable technical backgrounds and practical experience of the dairy industry. Meeting dates, agendas and a list of Committee members are available at the links below.

The objectives of the Committee are to capture, organise and share with others, the knowledge and expertise of the SCA and Technical Committee members, to the benefit of the SCA. It will identify and pursue projects that will help resolve problems, for the benefit of specialist cheesemaking, and seek opportunities that may capitalise on the knowledge and expertise of SCA members, to the benefit of the SCA and/or its membership. Current projects include developing layman’s guides on shelf life for cheese and establishing the safety of cheese with respect to Listeria monocytogenes. The terms of reference of the Committee are available at the link below.
Comments or feedback to the Committee or suggestions for work items are welcomed via the comments page at the link below.

• Terms of Reference
• Meeting Dates and Agendas
• Committee Membership
• Technical Documents
• Publications
• Comments and Suggestions