N°29/ Process and functionnal properties of mozzarella, pizza cheese and their analogues/ 2026 (Mamirolle)

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)

Session 3 : W48 – 23/11/2026 (1:30pm) to 27/11/2026 (12:00pm)