Description du stage
At the end of the training, trainees should be able to:
- Characterize the following cheeses: Quark, Cottage cheese, Soft Mozzarella / Ricotta, Feta -Like,
Halloumi / Anari, Paneer.
- Evaluate the quality of raw materials and inputs to be implemented.
- Present the technological processes and the impact of each step on the physicochemical, microbiological and organoleptic characteristics of the different cheeses studied.
- Reproduce on an experimental scale, each of the technologies studied.
Publics :
Manufacturing and R&D Managers (technical supervision): Engineers, Technologists, Cheesemakers
Date: W41 – 05/10/2026 (8:30am) to 09/10/2026 (4:00pm)
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