Cheese-making technology applied to soft cheeses (Technologie fromagère appliquée aux pates molles)

Our course 

This cheese technology course focuses on milk preparation, standardisation and the parameters influencing product quality. It explores the various soft cheese technologies (lactic, mixed, rennet) and their impact on coagulation, draining and ripening. Practical work and analyses provide a deeper understanding of the processes involved. A study of cheese yields completes the learning process. The programme ends with a summary and an assessment.

Learning outcomes 

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

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