UMaine 4-H Science Saturdays

cheesesamplesThe Science of Cheesemaking

March 17, 2018
10:00 AM – 1:00 PM
UMaine Hitchner Hall Commercial Kitchen, Orono

Registration is closed.

Open to grades 6 – 8.
Maximum number of participants: 20
Minimum number of participants: 12

Have you ever wondered just how cheese is made?  Join us to find out!  Food Science Specialist, Dr. Robson Machado, will show us how to make two different kinds of cheese.  While we will not be able to taste-test the ones we create, we will be testing a few differt types of cheese and other dairy products as well as discussing the importance of sensory testing food products.  You dont’ want to miss this!

Registration deadline: March 14. Cost: $10.00 (includes lunch)

Required Forms: Fill out and mail the three forms listed below to Jessy Brainerd, 103 Libby Hall, Orono, ME 04469-5741.

  • 4-H Program Participation Permission, Agreements, and Photo Release Form: Word | PDF
  • Maine 4-H Health Form: Word | PDF
  • Release and Assumption Form

For more information, contact Jessy Brainerd at 800.287.0274 (toll free in Maine) or 207.581.3877 or e-mail

If you are a person with a disability and need an accommodation to participate in this program, please contact Jessica Brainerd at 800.287.0274 (toll free in Maine), 207.581.3877 or 800.287.8957 (TDD), or e-mail to discuss your needs. Receiving requests for accommodations at least 5 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.

With support from the Maine 4-H Foundation.

Maine 4-H Foundation logo