textured cheeses - Mejeriuddannelse.dk

Spread Cheese
EUROPEAN DAIRY TECHNOLOGIST
TEXTURED CHEESES
PROCESSED CHEESES &
PASTA FILATA CHEESES
The cheese like Ingredient
Courses in National Dairy School of BESANCON
ENIL BESANCON MAMIROLLE (FRANCE)
ONE WEEK
MAMIROLLE
11th to a 15th APRIL
2011
Theoretical background and practical training
European Dairy Products Technology Module
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The dairy Training Courses Include :
-
one week s courses
Textured and Processed Cheese
technology
Functional properties and factors of
processes
Theoretical and practical courses in our
dairy factory and pilot plant
Exchange with Suppliers and
professionals of the cheese spread
National Dairy Schools in France
National Dairy Schools train dairy workers and
technical senior executives in France
There are 6 National Dairy Schools:
-
Aurillac
La Roche Sur Foron
St Lô-There
Surgères
Poligny
Mamirolle
Objectives and progress of the training:
-
Identification of the popular culinary functional properties
Mastery of the factors of production and the influences raw materials
Several and Practical example of textured, processed and spread cheese
Tools:
- Cutter STEPHAN - 24 kg
- Double strew -like Karl Schnell - 30 kg
- Stretching and moulding equipment for Pizza cheese
- Texture and functional properties laboratory
ALMAC srl (Italy)
2
Textured Cheese, Processed Cheeses and Pasta filata cheeses
Monday
2011 April 11
Tuesday
2011 April 12
8h00 12h00
Wednesday
2011 April 13
8h00 10h00
Thursday
2011 April 14
8h00 12h00
Theory of the melting
of cheeses
Practical session
in pilot plant
Practical session in
pilot plant
Biochemistry and
molecular interactions
(Stabilization - Fat
emulsion - power of
exchange of ions)
Processed
Cheeses
PASTA FILATA
Processing :From
Mozzarella to Pizza
cheese
-
-
13h30 14h00
Welcome and
Presentation of
participants
13h30 14h00
Presentation of
European Textured
Processed cheese
production
(types and
Characteristics,
points of legislation
15h00 17H30
Raw material and
Ripening
Quality of raw
materials Influences
factors of behaviour of
production in
processed cheeses
processing
14h00
18h00
Spreadable
triangular
cheese
Block cheese
Cheese with
culinary
capacity
14h00
17h00
PASTA FILATA
Processing :From
Mozzarella to Pizza
cheese
16h30
- Milk to curds
- Curds to stretch
- Stretching :A key
Step in Pasta filata
processing
PASTA FILATA
Processed Cheeses
Processing :From
Mozzarella to Pizza How to texture
(Creaming point
cheese
Macroscopic texture,
fibers)
Milk to curd
17h00
16h30
19H00
Buying French
Dairy Products
from supermarkets
Costs
The course is meant for professionals with:
- Good knowledge of cheese technology
- practice in cheesemaking or processed (spread)
cheese technology
- good knowledge of English language
1300
500
Participants should ideally have the following knowledge
basis in microbiological and biochemical aspects of
cheesemaking.
Trainers / Lecturers
-
14h00
11h00 12h00
Meeting and
exchanges between
participants
Practical session
in pilot plant
Participants
-
Stretching to
packaging
Friday
2011 April 15
8h00 11h00
Taste and functional
properties of cheeses
made during the
session
Conclusion of the
training courses
End of soft cheese
course
(After meal)
19H00
Cultural visits
BESANCON CITY
without meals and accommodation
meals and accommodation
Organization
ANFOPEIL Réseau des ENILs
Place du Champ de foire
BP 25
39800 POLIGNY
France
Phone : +33 (0) 384- 37 27 24
E-mail : [email protected]
Patrice DIEUDONNE ENIL MAMIROLLE
Jamal KEBCHAOUI ENIL MAMIROLLE
Sébastien ROUSTEL ENILBIO POLIGNY
Experts of the cheese industry
Language
All the courses are distributed in English
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Contact
Anfopeil - Réseau des ENIL
Place du Champ de Foire
BP 10025
39800 Poligny
France
Phone +33 (0) 3 84 37 27 24
Fax : +33 (0) 3 84 37 08 61
Email : [email protected]
ENIL of Mamirolle
ENILV of Aurillac
15 Grande Rue
25620 Mamirolle
Phone +33 (0) 3 81 55 92 00
Fax: +33 (0) 3 81 55 92 17
Rue Salers
15000 Aurillac
Phone +33 (0) 4 71 46 26 60
Fax : +33 (0) 4 71 46 26 41
ENILBIO of Poligny
ENIL St-Lô-There
BP 70049
39801 Poligny
Phone +33 (0) 3 84 73 76 76
Fax : +33 (0) 3 84 37 07 28
50620 St-Jean-De-Daye
Phone +33 (0) 2 33 77 80 80
Fax : +33 (0) 2 33 77 80 81
ENILV of La Roche sur
Foron
212 rue Anatole France
74800 La Roche sur Foron
Phone : +33 (0) 4 50 03 01 03
Fax : +33 (0) 4 50 97 61 23
ENILIA of Surgères
Avenue François Mitterrand
17700 Surgères
Phone :+33 (0) 5 46 27 69 00
Fax : +33 (0) 5 46 07 31 49
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