Description du stage
After this training, participants will be able to :
- Characterize blue cheeses
- Explain how main parameters (pH, temperature, starters, renet, coagulating times…) influence the production of blue cheese
- Identify the main defects of blue cheese
Publics :
Professionals should ideally have basic knowledge in microbiological and chemical aspects of cheese making.
Date : 23/06 (13:30pm) to 27/06 (12:00)
Avis
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