Analogues and Processed cheeses technologies
This course takes place every year, ask about the next dates.
• Identification of the popular culinary functional properties
• Management of factors of production and influences of raw materials
• Several and practical examples of textured cheeses
• Sensory evaluation and functional properties
Technicians, cheesemakers, R&D managers, engineers
The course is meant for professionals with:
- knowledge of cheese technology
- practice in cheesemaking or processed (spread) cheese technology
- good knowledge in English language
Participants ideally should have the following knowledge basis in microbiological and biochemical aspects of cheesemaking.
E-learning formation (Webalim™) is available for reaching pre-requisites. Please contact us for more informations.
Processed cheeses : advanced training course program
• Welcome and presentation of the participants
• Analogues and Processed cheeses technologies
o Presentation of European textured processed cheese production: types, characteristics and descriptors, overview of European legislation
o Influencing factors of behavior during production in processed cheeses processing
o Biochemistry and molecular interactions (Stabilization, fat emulsion, solubilization, power of ions exchanges)
o Dry protein or cheese in the recipe – protein properties as a raw material
o Importance of kreaming
o Hydrocolloids / starches in the recipe: objectives, types and application
• Practical sessions in pilot plant
o Spreadable processed cheeses / triangular portions / sauces / analogues
o Slices for hamburgers
o Cheese as an ingredient: blocks for melting properties / block imitation cheese – importance of Rennet casein properties – importance of vegetable fat and other ingredients.
o Cheese characterization – taste and functional properties of cheeses made during the session
• Visit of “a local dairy”
- Theoretical courses
- Practical sessions / cases studies
- Cutter STEPHAN
- Stretching and moulding equipment
- Texture and functional properties laboratory
LENGTH : 4.5 days 31.5 hours
PLACE : ENIL (french national dairy industry school) of Mamirolle - Grande rue - F-25620 MAMIROLLE
We are located in the heart of Franche-Comté, the first french region for the manufacturing of raw milk cheeses and spreadable cheeses. Dairy industry school of Mamirolle is training technicians and experts in dairy companies since 1888.
LANGUAGE : All courses are distributed in English
Trainer / Lecturer
Stéphane MARTIN, Julien ROUILLAUD and Jamal KEBCHAOUI, experimented trainers in processed cheeses and analogues technologies
Who we are ?
As a member of the National Dairy Schools Network and the European Association of Dairy technologists, our school trains students and dairy professionnals from all over the world.
Your stay with us
Meals and accommodation Hotels in the town of Besançon (120 000 inhabitants)
Informations - Registration
ANFOPEIL – Réseau des ENILs
Place du Champ de foire - 39800 POLIGNY - FRANCE
Phone : +33 (0) 384- 37 27 24 / E-mail : firstname.lastname@example.org
National Dairy School (ENIL) of Besançon-Mamirolle
Grande Rue - 25620 MAMIROLLE - FRANCE
Phone + 33 (0)381 559 200 / Email : email@example.com
How to come to Besancon-Mamirolle ?
Lyon Saint-Exupery Airport (LYS) + car (2h00)
Highway A36 from Strasbourg / Mulhouse
Highway A6/A36 from Paris
Highway A40/ A39 from Lyon
This training is then available for specific training session in your cheese factory.