Cheese-making technology applied to pressed cooked and uncooked cheeses (Technologie fromagère appliqué aux pates pressées cuites et non cuites)

Our course:

This cheese technology course offers a complete apprenticeship combining chemistry, microbiology and manufacturing practices. It covers milk preparation, vat work, salting, ripening and optimising yields. Practical work explores different technologies (lactic, mixed, rennet) and analyses the behaviour of milk and cheese. A sensory tasting session completes the experience. The programme is tailored to the needs of the participants and concludes with an evaluation and assessment.

Learning outcomes:

1.Better understand and master the technology of uncooked pressed pasta
2.Understand the importance of technological factors affecting the final quality of products
3.Identify the main defects and alterations in uncooked pressed pasta

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