Les formations en anglais

Télécharger la plaquette : Training in english_2018

 

DAIRY AND CHEESE TECHNOLOGIES 

 

PROCESSED CHEESES – ADVANCED TRAINING COURSES

Definition and technology. Raw materials : dry protein or cheese in the device. Additives. Functional properties. In lab practical sessions : cream cheeses, spreadable portion, slices, analogues

For Engineers and technicians

Week 47 ;from 19/11 (1:30pm) to 23/11 (12 noon)

  Mamirolle

€ 4 d (1545€ HT)

 

 

PASTA FILATA CHEESES – ADVANCED TRAINING COURSES 

Pasta Filata cheeses : presentation – World production – Traditional textured cheese (pizza cheeses/LMMC, Mozzarella) and modern processing – Functional properties : viscoelasticity, melting, stretchability, browning …

For Engineers and technicians, cheesemakers

Week 48 from 26/11 (1:30pm) to 30/11 (12 noon)

Mamirolle

4 d (1545€ HT) 

 

 

 

CHEESE TECHNOLOGY BASIC KNOWLEDGE

 

Study characteristics of cheeses – Manufacturing processes used in cheesemaking and comparing Cheesemaking technologies – Ingredients in cheesemaking – Controls during manufacturing – Sensory analysis and product profiling

Week 37 from 10/09 (1:30 pm) to 14/09 (12:00)

La Roche sur Foron

€ 4 d (1545€ HT)

Manufacturing operators, cheesemakers, and manufacturing technicians

 

DAIRY TECHNOLOGY BASIC KNOWLEDGE

 

Milk production and composition. Process overview of dairy products. Milk preparation : reception, pasteurisation, skimming, ultrafiltration and standardisation. Focus on yogurt, cream dessert, quark and soft/hard cheeses. Practical application

Week 42 from 15/10 (1:30 pm) to 19/10 (12:00)

St Lô

€ 4 d (1545€ HT)

Professionals wishing to have a hands-on training covering the basic principles of dairy technology and processes

 

 

HARD CHEESE TECHNOLOGIES 

Cheese caracteristics and descriptors, milk quality, technologies of hard cheeses: stages of manufacturing and technology parameters, ripening factors, practical applications and factory tours

Week 5 from 22/01 (1:30 pm) to 26/01 (12:00)

Mamirolle

€ 4 d (1545€ HT)

Engineers and technicians, cheesemakers

 

SOFT CHEESE

 

French dairy industry and soft cheeses – Milk quality – Technology of soft cheese and modeling of soft cheese technology – Main steps of manufacturing – Fermentations : from milk preparation to ripening – Problems of packaging – Factory tours

Week 14 from 26/03 (2:00 pm) to 30/03 (12:00)

Poligny

€ 4,5 d (1750 €HT)

Professionals should ideally have basic knowledge in microbiological and chemical aspects of cheesemaking

 

 

 Perfectionnement = to go further :

Objective :
Update and improve applied knowledge for a good understanding of professional situations
For :
Any person having professional experience and basic knowledge on the topic
Pre-requisite:
Having basic theoretical and practical knowledge on the topic

 

 Initiation = beginners :

Objective :
Develop applied knowledge for a better understanding of professional situations
For :
Any person
Pre-requisite :
Being able to use written and oral communication in English

 


DISTANCE LEARNING PLAN

 

WHAT IS WEBALIM ?

Webalim offers quality online courses designed by teachers from the ENILs. ENILs have been recognized for their know-how for more than a hundred years. Unlike correspondence courses, all our tranings are available on the Internet on a live basis.

E-learning is a distance learning technique allowing you to follow courses on the Internet. With Webalim, we furthermore offer individualised follow-up.

 

TRAININGS IN ENGLISH : OUR THEMATIC LESSONS ON E-LEARNING

FOOD BIOCHEMISTRY

BA01 INTRODUCTION TO DAIRY BIOCHEMISTRY

BA06 COMPOSITION OF MILKS

BA03 FATS

 

DAIRY PROCESSING

PF01 INTRODUCTION TO DAIRY PROCESSING TECHNOLOGY

PF03 PHYSICAL PREPARATION OF MILKS

PF04 BIOLOGICAL PREPARATION OF MILKS

PF05 CHEMICAL PREPARATION OF MILKS

PF06 : COAGULATION

PF07 DRAINING

PF08 UNMOLDING AND SALTING

PF09 RIPENING, DRYING

PF10 SKIMMING

PF11 SEPARATION AND FILTRATION TECHNIQUES

PF12 HOMOGENIZATION

PF13 TEXTURING PROCESSES

PF14 PACKAGING, STORAGE, SHIPPING OF PRODUCTS

 

HYGIENE

HY04 CLEANING AND DISINFECTION, CIP

HY03 PREVENTATIVE MEASURES – GOOD HYGIENIC PRACTICE

HY02 CONTAMINATION SOURCES: THE 5M METHOD

 

FOOD MICROBIOLOGY

MA01: INTRODUCTION TO FOOD MICROBIOLOGY

MA02: LACTIC BACTERIA – STARTERS

MA04: RAW MILKS’ MICROBIOLOGY

 

DAIRY TECHNOLOGY

PL02a SOFT CHEESE 1/2

PL02b SOFT CHEESES 2/2

PL03 PL03 SEMI HARD CHEESE

PL04 HARD CHEESE

PL06 PASTA FILATA

PL07 PROCESSED CHEESES