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During the program, you will learn the theoretical and practical foundations of cheese production, develop the skills and abilities necessary for production and technological activities in cheese making.
Learn more about the technological schemes and methods for the production of various types of cheese. Acquire new competencies necessary for production, technological, design and research activities in the field of cheese making.
Learn more about the technological schemes and methods for the production of various types of cheese. Acquire new competencies necessary for production, technological, design and research activities in the field of cheese making.
The program will interest
Beginners
From scratch, master cheesemaking and do what you love, get an accurate action plan and understand at the start how to save on equipment
Lovers
With minimal costs, open your own production, master new types of cheese and start earning on your favorite business
Professionals
Scale production, reach a new level and even get individual advice to improve the production system
Study for 25% cheaper
when paying for the course before december 30, 2022.
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Program modules
Sections:
- Acceptance and evaluation of the quality of raw materials
- Methods for assessing the cheese properties of milk
- Requirements for milk as a raw material for cheese production
- Indicators of cheese suitability of milk
- Heat treatment of milk. Justification of regimes
- Additional milk preparation operations: vacuum treatment, UV treatment, peroxide catalase treatment. Name, essence, modes
- General technological scheme of cheese production
Sections:
- Starter cultures used in cheese making, functions of the starter culture
- Biological methods of dealing with foreign microflora
- Bacteriophage in cheese making
- Schemes and methods for preparing industrial starter from bacterial starter and bacterial concentrate
Sections:
- Cheese classification. Factors that determine the specific features of cheeses
- Semi-hard pressed cheeses with a high temperature of the second heating: Soviet, Swiss, Moscow, etc. Features of the technological process and ways to improve it
- Semi-hard cheeses with a low second heating temperature
- Features of the technology of cheese ripening in films
- Semi-hard rennet cheeses ripened with cheese slime: latvian, spicy
Sections:
- Modes and conditions of ripening
- Influence of external conditions on the development of biochemical processes during maturation
- Care of cheeses during maturation
- Coatings used in cheese making: paraffin-wax, aqueous copolymers - latexes, films, combined coatings. paraffiners
- Vacuum Equipment for Cheese Packing
- Sanitization of maturation chambers. Anti-mold surface treatment of cheeses
Sections:
- Cheese maturation and care. Factors and conditions of maturation. Changes in the components of the cheese mass during maturation: milk sugar, protein, fat
- Formation of the organoleptic properties of cheese: taste, texture, pattern. Predicting the quality of the finished product. Cheese quality assessment systems: varietal and non-varietal, their essence. Cheese defects and their causes
Sections:
- Technochemical and sanitary-hygienic control of cheese production. Input control of the main dairy raw materials, functionally necessary ingredients and food components, their storage. Intra-production control of the parameters of technological processes of cheese production, storage of finished products at the enterprise. Output control of sold cheeses
- The procedure for calculating consumption rates and loss rates of raw materials in cheese making. Monitoring compliance with the norms of consumption of the mixture. Cheese output. Loss at maturity. Factors influencing the cheese wasting process
Document
After completing the training and successfully passing the final certification, a Diploma of professional retraining.
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