We developed this Natural Hazards book to fill the void we found and contribute a Canadian version to the public. We both feel that Open Education Resources (OER) are an excellent way to share the body of knowledge and work of those in the Physical Geography discipline. Each chapter in this book started with a chapter drawn from another OER and then edited to our own material we have used while teaching our classes in Natural Hazards for over 15 years. We will use the feedback from our students in 2021 and 2022 classes to finalize this book too.
This book is a supplement to the online lectures and learning exercises in Introduction to Cheese Technology, a short course by the Department of Food Science, University of Guelph. However, please note that, in addition to the manual, you will need to refer to other materials throughout the course. The manual is also freely available to anyone online. You may use the content for personal reference and educational purposes provided you include a citation with the appropriate URL as follows: [Hill and Ferrer, Cheese Making Technology e-Book, accessed 27 Oct 2020].We would also like to extend an invitation to any readers who may be interested in learning more about cheese technology. Please check out the online Cheese Making Certificate and associated courses at this link. If you do not wish to complete the entire certificate, you can still enroll in any of the courses.
This is a textbook for learning about dairy science and technology.