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Practical and Theoretical on the Production of Fresh and Matured Pasta Filata Cheese

    Event Start: Jun 19, 2017 - 08:30 AM

    Event End: Jun 24, 2017 - 06:00 PM

    This Italian course, presented in English, is intended for operators in the field with a practical experience in cheesemaking (not necessarily in stringy paste making) eg: cheese maker or help cheese maker. Future operators in the field.
    People in charge of promotion and marketing fields.

    Theory
     Production process of stringy pastes with “chemical” acidification
     Production process of stringy pastes with “biological” acidification
     Chemical and physical aspects of the STRECHING PROCESS
     Microbiological aspects of the STRETCHING PROCESS
     Suitable plant design for dairy craft industries

    Practice
     Making of mozzarella cheese using cow’s milk with “chemical” acidification using citric acid
     Making of mozzarella cheese using cow’s milk with “biological” acidification using selected fermenting agents
     Making of fresh stringy pastes using cow’s milk: Mozzarella for Pizza, Fior di Latte, Treccia, Burrata, Scamorza, Provola
     Making of mozzarella cheese using buffalo’s milk with selected fermenting agents or with ”natural cultures”
     Manual stretching exercises

    For more information, please visit: http://www.agenform.it/cgi-bin/archivio/Practical-and-theoretical-Course-on-the-production-of-fresh-and-matured-PASTA-FILATA–June-2017–from-Monday-19-to-Saturday-24_MORETTA_137.asp?corso=1

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