COURSES

Thursday, October 21

• Milk quality (pH). Importance of the different stages in the elaboration of Cheeses
  Acidity. Relationship of milk quality with cheese making
  Classification of cheeses. Requirements required by INVIMA
  Stages of cheese making: hygienization, standardization, pasteurization processing, molding, pressing.
  Preparation and purification of brines
  Ricotta Cheese Making
  Preparation of Tallegio Cheese
  Elaboration of Feta Cheese
  Elaboration of Arequipe de Leche
• Elaboration of Siete Cueros Cheese

Friday, October 22 

Ferments: Lactic crops
Direct Inoculation DVS Crops
Thermal treatments. Natural and selected ferments
Temperatures and incubation times. Use in each type of cheese
Matured cheese making technology (theoretical-practical).
Elaboration of Mozzarella Cheese
Made with milk from Bufala and Vaca
Elaboration of Mozzarella Cheese
Elaboration of Scamorza Cheese 
Elaboration of Pera Cheese        Elaboration of Reinoso Cheese Preparation of Greek Yogurt. High Viscosity (Part 1) – Drinkable Yogurt
Design of Facilities and Mini-Plants
Defects in cheeses. Presentation of some cases

Saturday, October 23

• Elaboration of Quesillo Cheese
• Preparation of Greek Yogurt – High Viscosity (part 2) – Drinkable
• Elaboration Quesadillo Cheese

Discussion of the results of the elaborations carried out

Salted cheese. Methodologies Temperatures, concentration, acidity and pH.

Implementation of Good Manufacturing Practices. Cleaning and disinfection of processing plants of Dairy Products

Returns and cost evaluation

Defects in cheeses. Presentation of some cases

Conclusions

Closing

Tasting of Cheeses-Delivery of Certificates.