ull-time education with the use of DLT
252 academic. hours
150,000 rubles

Cheese making

professional retraining
Purpose of the program
Study of the theoretical and practical foundations of cheese production, the formation of skills and abilities necessary for production and technological activities in cheese making. Study of technological schemes and methods of production of cheeses of various types
Who will be interested in the program
Heads and specialists of enterprises of specialized industries
with secondary education
Small and medium enterprises employees
specializing in food biotechnology and food technology of plant and animal origin, with a non-core higher or secondary vocational education
Interested parties
those who wish to improve their qualifications and master the retraining program "Cheese making"
Scientific and pedagogical workers
related specialties
Program modules
1
Requirements for raw milk for cheese making. Methods for assessing the cheese-suitable properties of milk. (40 hours)
2
Bacterial starter cultures and concentrates, milk-clotting enzyme preparations for cheese making. (40 hours)
3
Features of the production and technology of cheeses of various types: with high, intermediate and low temperatures of the second heating, soft, pickled and cheddaring cheeses (52 hours)
4
Modern techniques and technology of cheese ripening. (40 hours)
5
Formation of organoleptic characteristics of cheeses, quality assessment, causes of occurrence and measures to prevent defects (40 hours)

6
Cheese production control. Accounting and reporting at a cheese-making enterprise. (40 hours)
What will you learn
Use modern advances in science and technology in cheese making
Organize production control based on HACCP principles at the enterprise




Use modern quality control methods in cheese production
Use modern technologies in the production of various types of cheese
Classes are conducted by
Volokitina Zinaida Vladimirovna
Candidate of Technical Sciences, Associate Professor of the Department of Technology and Biotechnology of Food Products of Animal Origin
Guchok Zhanna Leonidovna
Candidate of Technical Sciences, Associate Professor of the Department of Technology and Biotechnology of Food Products of Animal Origin
Ganina Vera Ivanovna
Doctor of Technical Sciences, Professor of the Department of Technology and Biotechnology of Food Products of Animal Origin
Ionova Inna Isaakovna
Candidate of Technical Sciences, Associate Professor of the Department of Technology and Biotechnology of Food Products of Animal Origin
Morozova Victoria Vsevolodovna
Candidate of Technical Sciences, Associate Professor of the Department of Technology and Biotechnology of Food Products of Animal Origin
Sidorova Elena Sergeevna
Deputy Director of the Innovative Training and Production Laboratory of FSBEI of Higher Education of the MGSUFP "Syrovarnya"
Issued document
State diploma of professional retraining
Registration for the program
of professional retraining
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