Fermented milk technology (Technologie des laits fermentés)

Our course:

The course covers the diversity of fermented milks, their regulations, and applied microbiology, in particular lactic ferments and fermentation. It covers the ingredients used, their functionality and selection criteria, as well as the production stages, technological parameters and equipment required. Hygiene in production is also covered, with an example of HACCP for a yoghurt workshop. Practical applications are used to make fermented milks, followed by a summary and assessment of the course.

Learning outcomes:

1.Better understand and master the technology of fermented milks
2.Understand the weight of technological factors affecting the final quality of products
3.Identify the main defects and alterations in fermented milks

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