Offered by

Luis Fernando Sánchez Pabón

Food Engineer

24 years of experience in milk derivatives, with specialization for three years in israel. Train milkbusiness consultant nationally and internationally, chief dairy plant derived University la Gran Colombia, new products development La Vaca que Rie, course agrolechero center, process wizard Maple Leaf – Canada, as an expert judge first and second national contest CNLM cheese 2007- 2008-2009-2011 -2012 assistant professor National University of Colombia,courses Icontec cheese-consultant.

Content

Obtaining hygienic milk, classification of cheeses and the processes in the production of cheeses Ferments, causes of defects in cheeses and sensory evaluation Quality of milk. Good Manufacturing Practices – HACCP.

Thursday, July 25

  • 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 Parmesan Cheese
    Elaboration of Cheese Tallegio
    Elaboration of Arequipe de Leche.

Friday, July 26

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 Feta Cheese
Elaboration of Gouda Cheese (Holland) Made with Bufala milk
Preparation of Greek Yogurt. High Viscosity (Part 1) – Drinkable Yogurt
Design of Facilities and Mini-Plants
Defects in cheeses. Presentation of some cases

Saturday, July 27

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

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.

More Information

Here you will find more information about our courses offer

Important dates and notes

  • Reserve the quota by depositing $ 300,000 COP or $ 150 USD until July 4.
    Until July 11 is the total cancellation of the course.
    Bring plastic boots for water

Place

Process mini-plant Queseria de Mi sin Ti – Cota (Cundinamarca)
Meeting time: 8:00 a.m a 8:30 am.

What does the course include?

  • Process Manual
  • Attendance certificate
  • 2 daily refreshments
  • The dairy products made during the courses.

About the investment

Consign in the savings account of BANCOLOMBIA No. 743-790811-46  in the name of Nhora Cristina Porras Valero.
Send the scanner of consignment to the email info@fesalimentos.com,with the following information:

  • ID Number
  • Teleohone contacts
  • Email
  • Country and city
  • Company

The cost is  $1.280.000 COP/$620 USD (Foreigners: Includes 3 nights of lodging and lunch) and we have limited space. A 5% discount is offered if you book the entire course before July 11th.

Reports and inscriptions

MOVIL: 57-313 8305118 – 313 8730851
OFICINA: 571- 6481039
info@fesalimentos.com