Basics of fresh dairy product technology (Bases de technologie des produits laitiers frais)

Our course:

The course covers the composition of milk and the manufacture of butter, yoghurt and fresh cheese, with particular attention to legislation, defects and production stages. Practical workshops are used to apply these technologies, followed by product tasting and a technical review. Content can be adapted to suit the professional needs of trainees.

Learning outcomes:

1.Name the main characteristics of milk and fresh dairy products
2.Name the main stages in the manufacture of fresh dairy products and understand their role
3.Differentiate between the basic dairy technologies
4.Identify the technological factors and control methods used to ensure the quality of finished products.

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