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.

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, September 19
- 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, September 20
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 Oaxaca Cheese
Elaboration of Pera Cheese Elaboration of cream Cheese Elaboration of Gouda 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, September 21
- 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 September 6.
Until September 13 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
- 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 September 4.
Reports and inscriptions
OFICINA: 571- 6481039