Analogues and Processed cheeses technologies

This course takes place every year, ask about the next dates.

Educationnal goals

• 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

advanced level

• 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 Additives
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”

Teaching methods

  • 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 :


National Dairy School (ENIL) of Besançon-Mamirolle
Grande Rue - 25620 MAMIROLLE - FRANCE

Nathalie Caro
Phone + 33 (0)381 559 200 / Email : 

How to come to Besancon-Mamirolle ?

By plane

map airplane


Bale Mulhouse Airport (EAP) + car (1h30)
Lyon Saint-Exupery Airport (LYS) + car (2h00)
Geneva airport (GVA) + car (2h00)
Paris Charles de Gaulle Airport (CDG) + Train (3h00)
Paris Orly Airport (ORY) + Train (3h00)

By car

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.


Event Properties

Event Date 26-09-2022 8:30
Event End Date 30-09-2022 12:00
Individual Price 1 880 €
Location National Dairy School (ENIL) of Besançon (France)
Categories Dairy Technologies training course
Attachment Analogues and Processed cheeses technolo...