This workshop will feature extensive hands-on cheese making in the pilot plant, and introduce students to feta, fresh/farmers cheese, Italian and global cheese varieties.
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (aka PCQI training).
This 3-day class on pasteurization covers vat, basic HTST systems, and on the 3rd day HHST. Additional discussions on magnetic fl ow timed systems and systems with auxiliary equipment are […]
Attendees will learn about the major varietals of Hispanic cheeses, their manufacture, characteristics and applications. Hands-on cheese making in the creamery.
Explore hot industry trends and learn how to formulate basic mixes to achieve nutritional and product targets. Fundamentals of mixing and freezing.