Processed cheeses: Advanced training course

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EUROPEAN DAIRY TECHNOLOGIST 2013

TRAINING SESSION Processed cheeses : advanced training course

25 to 29 November 2013

National Dairy School (ENIL) of Besanรงon-Mamirolle Grande Rue - 25 620 MAMIROLLE - FRANCE enil.mamirolle@educagri.fr www.enil.fr


WHO WE ARE ? Our partners Situated in the heart of Franche-Comté, first french region for the manufacturing of unpasteurized milk cheeses and the manufacturing of cheese spreads, the National Dairy School (ENIL) of Besançon-Mamirolle trains the technicians and the experts of the dairy companies since 1888. For more than 20 years our technological expertise in cheese spreads and in textured products is internationally recognized. Member of the National Dairy Schools Network and the European Association of the Dairy technologists, our institute trains students and employees of the whole world.

YOUR STAY WITH US Meals and accommodation

Renseignements and registrations

Hotels in the town of Besançon (120 000 habitants) ANFOPEIL – Réseau des ENILs Place du Champ de foire - 39800 POLIGNY - FRANCE Phone : +33 (0) 384- 37 27 24 / E-mail : afdil.aedil@wanadoo.fr Or National Dairy School (ENIL) of Besançon-Mamirolle Grande Rue - 25 620 MAMIROLLE - FRANCE Martine LANTHOINNETTE Phone + 33 (0) 381 559 200 / Email enil.mamirolle@educagri.fr By plane:

How to come to BesanconMamirolle?

Bale Mulhouse Airport + car (1h30) Lyon Saint-exupery Airport + car (2h00) Paris Charles de Gaulle Airport + Train (3h00) By car Highway A36 from Strasbourg / Mulhouse Highway A6/A36 from Paris Highway A40/ A39 from Lyon

Paris

BESANCON

Lyon

Bâle / Mulhouse


PROCESSED CHEESES : ADVANCED TRAINING COURSE

ORGANISATION DATE

25 to 29 november 2013 (week 48)

COST

1800 € (with meals and accomodation) - 1300 € (without meals and accommodation)

LENGTH

28 hours

PLACE

National Dairy School (ENIL) of Besançon-Mamirolle - 25 620 MAMIROLLE - FRANCE

LANGUAGE

All courses are distributed in English AFDIL : Phone : +33 (0) 384- 372 724 / E-mail : afdil.aedil@wanadoo.fr Or

REGISTRATION

Martine LANTHOINNETTE – Phone + 33 (0) 381 559 200 / Email: enil.mamirolle@educagri.fr The course is meant for professionals with:

PARTICIPANTS

-

good knowledge of cheese technology

-

practice in cheesemaking or processed (spread) cheese technology

-

good knowledge in English language

Participants ideally should have the following knowledge basis in microbiological and biochemical aspects of cheesemaking. OBJECTIVES AND PROGRESS OF THE TRAINING

Identification of the popular culinary functional properties Mastery of factors of production and influences raw materials Several and Practical example of textured cheese Sensory evaluation and functional properties Cutter STEPHAN - 24 kg Double strew -like KARLSCHNELL - 30 kg

SUPPORTS

Stretching and moulding equipment for Pizza cheese / Wet stretching – ALMAC Stretching and moulding equipment for Pizza cheese / Dry stretching – MILKYLAB Texture and functional properties laboratory

TRAINERS / LECTURERS

Olivier LARCHE – olivier.larche@educagri.fr Patrice DIEUDONNE – patrice.dieudonne@educagri.fr


PROCESSED CHEESES : ADVANCED TRAINING COURSE

PROGRAM Welcome and presentation of participants Processed cheeses technologies (13 hours) 1 - Presentation of European Textured Processed cheese production (types and Characteristics, points of legislation 2 - Quality of raw materials 3 - Influencing factors of behaviour during production in processed cheeses processing 4 - Biochemistry and molecular interactions(Stabilization - Fat emulsion - power of exchange of ions) 5 - Protein or cheese in the recipe – Protein properties as a raw material 6 - Importance of creaming 7 - Hydrocolloïds / starches in the recipe : objectives, types and application Practical sessions in pilot plant (15 hours) 8 - Spreadable Processed cheeses / Triangular Portion: Importance of creaming, use of Hydrocolloïds Cream cheeses 9 - Slices for hamburger 10 - Cheese as an ingredient : Blocks for melting properties / Block imitation cheese Importance of Rennet casein properties Importance of vegetable fat 11 - Cheese characterization Taste and functional properties of cheeses made during the session Conclusion of the training courses

Monday 2013 November, 25

Tuesday 2013 November, 26

Wednesday 2013 November,27

Thursday 2013 November,28

Friday 2013 November,29

8h00 – 12h00

8h00 – 12h00

8h00 – 12h00

8h00 – 11h00

PRACTICAL SESSION IN

PRACTICAL SESSION IN

PRACTICAL SESSION IN

PRACTICAL SESSION IN

PILOT PLANT

PILOT PLANT

PILOT PLANT

LABOTORY

Cheese as an ingredient :

Cheese characterization

Blocks for melting properties

11h00 – 12h00

Spreadable Processed cheeses : Triangular Portion

13h30 – 17h30

13h30 – 17h30

Spreadable Processed cheeses : Cream cheese Slices for hamburger 13h30 – 17h30

Block imitation cheese

WORK UP ON TRAINING COURSES

13h30 – 17h30

CULTURALS AND

WELCOME AND PRESENTATION

TECHNICALS VISITS

ADVANCED COURSES –

ADVANCED COURSES –

ADVANCED COURSES –

PROCESSED CHEESES TECHNOLOGIES

PROCESSED CHEESES TECHNOLOGIES

PROCESSED CHEESES TECHNOLOGIES

Programme will come later.

End cheeses courses (After meal)


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