Description
- French dairy industry and soft cheeses
- Milk quality
- Technology of soft cheese and modeling
- Main steps of manufacturing
- Fermentations : from milk preparation to rippening
- Problem of packaging
- Visit of factory
Publics :
Professionals should ideally have the following
knowledge base in microbiological and chemical
aspects of cheesemaking
Date : 01/07 (13:30 pm) to 05/07 (12:00)
Avis
Il n’y a pas encore d’avis.