Stage -Soft cheese n°24
NIVEAU : Perfectionnement
Organisation
DUREE : 4,6 jours - 31.5 heures
ANIMATEUR : Melinda Lefevre
LIEU : ENILBIO de Poligny
Renseignements et inscriptions
ENIL : Poligny
Tél. : 03.84.73.76.76
Contact : Isabelle FRIMOUT – isabelle.frimout@educagri.fr
ANFOPEIL
Tel 03 84 37 27 24
Fax 03 84 37 08 61
Email : accueil@anfopeil-enil.fr
Professionals should ideally have basic knowledge in microbiological and chemical aspects of cheese making.
WAYS AND MEANS- Theorical lectures on basic knowledge of cheesemaking technology
- Practical sessions in pilot plant to apply skills to real work
- Discussion about practical session results, study-cases, problems solving…
- Tasting of various French soft cheeses …
- Visit of a soft cheese plant
MAIN OBJECTIVES
After this training, participants will be able to
- Explain milk composition and its impact on milk quality for soft cheese making
- Characterise soft cheeses
- Explain how main parameters (pH, temperature, type and rate of starters, coagulating agents, coagulation times …) act in soft cheese manufacture
- Act on a process to change soft cheese characteristics
TRAINING CONTENTS
• Soft cheese making technology courses :
Milk quality for soft cheese production and problematics
Problem of fermentation in soft cheese : lactic bacteria, yeasts and moulds
From milk to curd : milk standardisation, coagulation and drainage
From curd to cheese : salting and ripening
Soft cheese packaging
• Soft cheese practical sessions :
Manufacture of 3 types (solubilised & stabilized soft cheese, traditional Camembert and mixed soft cheese) to compare :
Soft cheese making technology: milk preparation and maturing, renneting, coagulation and drainage
Cheeses characteristics : dry matter, fat, moisture on fat free basis, pH, mineralization, texture …
Event Properties
Event Date | 27-03-2023 8:30 |
Event End Date | 31-03-2023 12:00 |
Individual Price | 1 700 € |
Location | National Dairy School (ENILBIO) of Poligny (France) |
Categories | Dairy Technologies training course, |
Attachment | Stage -Soft cheese n°24... |