Processed cheese tecnology

Our course:

The training covers the production of processed and analogue cheeses, including types, characteristics, and European regulations. It explores key factors like additives, biochemistry, protein properties, and hydrocolloids. Practical sessions involve making spreadable cheeses, slices, and melting blocks. Trainees will also learn about cheese taste, functionality, and visit a local dairy, with options for tailored sessions at their company.

Learning outcomes:

1. The discovery of the wide range of “white cheese” technology on the characteristics of composition, protein structure, texture and functional or organoleptic properties expected on the marketed products.
2. The identification of the parameters to be controlled during the process.
3. Understanding the management of technological levers to achieve these characteristics (friable vs. elastic textures, suitability or not for stringing, spreading, etc.)
4. The discovery of new technological options (manufacturing without draining, fermentative acidification vs. direct acidification, “rennet” coagulation vs. thermo-coagulation, etc.)

Email: accueil@anfopeil-enil.fr
Website: http://www.anfopeil-enil.fr