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)