Blue cheese technology

Our course:

The training covers milk’s physicochemical and microbiological aspects, standardization methods, and key parameters influencing cheese quality. Topics include cheese-making steps, Penicillium Roqueforti development, and blue cheese categorization. Practical sessions focus on analyzing different types of blue cheeses, identifying defects, and concluding with a recap and review.

Learning outcomes:

1.Characterize blue cheeses
2.Explain how main parameters (pH, temperature, starters, renet, coagulating times…) influence the production of blue cheese
3.Identify the main defects of blue cheese

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