Preparing cheese milk (Préparation des laits de fromagerie)

Our course:

The course covers milk composition, microbial and chemical standardisation, as well as milk preparation schemes in theory. In practice, it includes the preparation and analysis of milk in the cheese dairy, with techniques for pasteurisation, bacterofugation, seeding and maturation, as well as chemical processes such as skimming and standardisation of pH and calcium. The course concludes with a summary and assessment.

Learning outcomes:

1.Understand the basics of milk preparation
2.Identify the critical points and control methods for milk preparation

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