Dairy and cheese technologies training

 

 

 

 

     

A training course dedicated to dairy processors and cheese makers to enhance their skills and to improve their knowledge.

   

   
 

A trainer for many companies worldwide, Patrick Anglade

offers you many workshops including:

   

 

> HOW TO SET-UP A DAIRY PROCESSING WORKSHOP WITH FACTORY

FACILITIES IN ACCORDANCE WITH YOUR NEEDS BY FOLLOWING THE LEGAL

SANITARY CONDITIONS.

> YOGHURTS AND FERMENTED MILK TECHNOLOGIES

> LACTIC CHEESE TECHNOLOGY

> SOFT CHEESE TECHNOLOGY

> HARD CHEESE TECHNOLOGY

> HYGIENICS MANAGEMENT AND CONTROL

> MILK COMPOSITION AND MILK TRANSFORMATION

> RIPENING: OBJECTIVES, PARAMETERS, ACHIEVEMENT AND FACILITIES

> HAZARDS AND RISKS IN CHEESE TECHNOLOGY

> ASSISTANCE FOR SETTING UP THE “FRENCH HYGIENICS GUIDE”

> FIGURES ANALYSIS

 

 

   

> Depending on each workshop, the sessions can last from half a day up to several days.
These courses can be given at a cheese makers premises or in a conference room.