White cheese technology

Our course:

This training focuses on the production of fresh white cheeses such as Quark, Cottage, Feta-like, Halloumi, Mozzarella, Paneer, and Ricotta. Participants will learn to evaluate raw materials, understand processing steps, and reproduce each cheese. It also covers product characteristics, market relevance, process analysis, and common defects.The program blends theory with hands-on practice in a dedicated technology hall.

Learning outcomes: 

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

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