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.
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
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« back to all events