fabrication fromage eleve formateur

Processed cheeses advanced training course - DCT 26

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

Objectives and progress of the training

  • Identification of the popular culinary functional properties
  • Mastery of factors of production and influences raw materials
  • Several and Practical example of textured cheese
  • Sensory evaluation and functional properties

process-cheese

Pre-requisites

Technicians, cheesemakers, R&D managers, engineers

The course is meant for professionals with:

  • Knowledge of cheese processes
  • Practice in cheesemaking or cheese processes
  • Good knowledge of the English language.

Participants should ideally have basic knowledge of the microbiological and biochemical aspects of cheesemaking. 

Teaching methods

  • Theoretical courses
  • Practical sessions / cases studies
    • Cutter STEPHAN
    • Stretching and moulding equipment / wet stretching
    • Stretching and moulding equipment / dry stretching
    • Texture and functional properties laboratory

Trainers

Stéphane Martin, stephane.martin99@educagri.fr experimented trainer

Processed cheeses : advanced training course program

Welcome and presentation of participants

Processed cheeses technologies

  • Presentation of European textured processed cheese production : types, characteristics and descriptors, overview of European legislation
  • Influencing factors of behavior during production in processed cheeses processing
  • Additives
  • Biochemistry and molecular interactions (Stabilization, fat emulsion, solubilization, power of ions exchanges)
  • Dry protein or cheese in the recipe – protein properties as a raw material
  • Importance of kreaming
  • Hydrocolloids / starches in the recipe : objectives, types and application

Practical sessions in pilot plant 

  • Spreadable Processed cheeses / Triangular Portion: Importance of creaming, use of Hydrocolloïds Cream cheeses
  • Slices for hamburger
  • Cheese as an ingredient : Blocks for melting properties / Block imitation cheese
    • Importance of Rennet casein properties
    • Importance of vegetable fat
  • Cheese characterization
    • Taste and functional properties of cheeses made during the session

Visit of "Hameau du fromage"

This training is then available for specific training session in your cheese factory.

Organisation

DATE : from 23 to 27 september 2019 (week 39)
COST  : 1560€ ( without meals and accommodation)
LENGTH : 4 days, 28 hours
PLACE :ENIL (French National Dairy School of Besançon-Mamirolle) - 25 620 MAMIROLLE - FRANCE
LANGUAGE : All courses are distributed in English

Who we are ?

We are located in the heart of Franche-Comté, first french region for the manufacturing of unpasteurized milk cheeses and the manufacturing of cheese spreads, the National Dairy School (ENIL) of Besançon-Mamirolle trains the technicians and the experts of the dairy companies since 1888.

For more than 20 years our technological expertise in cheese spreads and in textured products is internationally recognized.

Member of the National Dairy Schools Network and the European Association of the Dairy technologists, our institute trains students and employees of the whole world.

Your stay with us

Meals and accommodation Hotels in the town of Besançon (120 000 habitants)

Informations - Registration

ANFOPEIL – Réseau des ENILs
Place du Champ de foire - 39800 POLIGNY - FRANCE
Phone : +33 (0) 384- 37 27 24 / E-mail : accueil@anfopeil-enil.fr

Or

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

Nathalie Caro
Phone + 33 (0)381 559 200 / Email : nathalie.caro@educagri.fr

Pedagogical information

Enil Mamirolle : +33 3 81 55 92 00

Adeline Cointe : adeline.cointe@educagri.fr

How to come to Besancon-Mamirolle ?

By plane

map airplane

Airports

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.

 

Download and print

Propriétés du stage

Commence le 23-09-2019
Finit le 27-09-2019
Lieu ENIL de Besançon - Mamirolle
Catégories Stages en anglais sur les technologies fromagères
Pièces jointes DCT26 - processed cheeses technology 2019.pdf

NOUS CONTACTER

ENILBIO Poligny  :  03 84 73 76 76

ENIL Mamirolle  :  03 81 55 92 00

Nous contacter

NOS PARTENAIRES

LOGO-UE franche comte doubs jura logo-ministere-agriculture logo aventure du vivant