COURSES

Thursday, June 20

• 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, June 21

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, June 22

• 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.