Cheese-making technology applied to uncooked pressed cheeses (Technologie fromagère appliquée aux pates pressées non cuites)

Our course:

This course covers the theoretical and applied bases of cheese technology, with a focus on the physico-chemistry and microbiology of raw milk. It covers milk preparation, vat processing, salting, maturing and optimising yields. Practical work allows students to try out different production methods and analyse the results. A tasting session completes the sensory training. The course ends with a summary and an assessment.

Learning outcomes:

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

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