| Course Name |
Natural Cheese Making |
| Course Provider |
Moorepark Teagasc Food Research Centre |
| Course Code |
12340 (Assigned by Qualifax. Not an official code) |
| Course Type |
Teagasc |
| Apply To |
Centre |
| Attendance Options |
Part time, Daytime |
| Location (Districts) |
Fermoy |
| Course Content |
Expand+Course Aims
This course has been developed to provide the dairy processing operative with a better knowledge of the principles and practices involved in making natural cheeses.
Course Content
Main components of milk and their properties and i...
Hide-Course Aims
This course has been developed to provide the dairy processing operative with a better knowledge of the principles and practices involved in making natural cheeses.
Course Content
Main components of milk and their properties and importance for cheese making. Pre-treatment factors essential for good cheese production, eg milk storage, separation and pasteurisation. Basic principles of cheese making, eg starter preparation and addition, renneting and coagulation, curd cutting and handling. Technologies for different cheese varieties, eg Cheddar, Gouda and Mozzarella. Procedure for fault finding in cheese production.
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| Enrolment and Start Dates Comment |
This course is run by request
Contact Niamh O'Brien |
| Duration |
3 days |
| Comment |
Training Approach
The course will consist of a combination of lectures and practicals and a project based on in-company plant and process, which must be completed in a four week period after the course. |
| Entry Requirements |
Target Participants
New or trainee operators. Experienced operators who have had no previous formal training in this area. |
| Further Enquiries |
Niamh O’Brien,
Teagasc Food Research Centre,
Moorepark, Fermoy, Co Cork.
Phone: 025 42222
Fax: 025 42340
Email: niamh.obrien@teagasc.ie |
| Course Web Page |
Web Page - Click Here |
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