fabrication fromage eleve formateur

Stage -Soft cheese n°24

 

NIVEAU : Perfectionnement

Organisation

DUREE : 4,6 jours - 31.5 heures
ANIMATEUR : Melinda Lefevre
LIEUENILBIO 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

logo anfopeil

PREREQUISITES

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 23-03-2020 8:30
Event End Date 27-03-2020 12:00
Individual Price 1 750 €
Location National Dairy School (ENILBIO) of Poligny (France)
Categories Dairy Technologies training course
Attachment Stage -Soft cheese n°24...

CONTACT US

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OUR PARTNERS

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