Description du stage
- Pasta Filata cheeses: presentation
- World production
- Traditional textured cheese (pizza cheeses/LMMC, Mozzarella) and their analogues + modern way processing
- Functional properties : viscoelasticity, melting, stretchability, browning …
Publics :
Engineers and technicians, cheesemakers
Dates:
Session 1: W28 – 06/07/2026 (1:30pm) to 10/07/2026 (12:00pm)
Session 2: W40 – 2/09/2026 (1:30pm) to 02/10/2026 (12:00pm)
Avis
Il n’y a pas encore d’avis.