EUROPEAN DAIRY TECHNOLOGIST 2013
TRAINING SESSION Pasta filata cheeses : advanced training course
December 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
PASTA FILATA CHEESES: ADVANCED TRAINING COURSE
ORGANISATION DATE
02 to 06 december 2013 (week 49)
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
Jamal KEBCHAOUI – jamal.kebchaoui@educagri.fr Olivier LARCHE – olivier.larche@educagri.fr
PASTA FILATA : ADVANCED TRAINING COURSE
PROGRAM Welcome and presentation of participants Presentation of Pasta Filata cheeses technologies (9 hours) 1 - Presentation of Pasta Filata cheeses, World production 2 - Types and Characteristics points on processing: • • •
From raw material to finish product Stretching: Key Steps in Pasta filata processing Keys processing and Functional properties of Pasta filata.
Practical session in pilot plant (12 hours) 3 - Milk to curd : Traditional Textured Cheese : Pizza cheese/LMMC 4 - Wet stretching : Traditional Textured Cheese : Pizza cheese/LMMC 5 - Dry stretching : • •
Mozzarella Cheeses: - Fresh Mozzarella made by direct acidification Modern way processing for Pizza cheese - Pizza cheese analogue made by processed cheese processing
Additionnal Theorical courses : Rheological methods (7 hours) 6 - Fundamental Rheological Methods • • • • •
Viscoelasticity of Cheese Uniaxial Testing of Cheese Measuring Cheese Melt and Flow Properties Measuring Cheese Stretchability Measuring Cheese Browning
7-Texture, sensory evaluation and functional properties of pasta filata and Pizza cheese analogues. Conclusion of the training courses
PREVISIONNAL TIME TABLE Monday 2013 December, 02
Tuesday 2013 December, 03
Wednesday 2013 December,04
Thursday 2013 December,05
Friday 2013 December,06
8h00 – 12h00
8h00 – 12h00
8h00 – 12h00
8h00 – 11h00
PRACTICAL SESSION IN
PRACTICAL SESSION IN
PRACTICAL SESSION IN
PILOT PLANT
PILOT PLANT
LABOTORY
MILK TO CURD
DRY STRETCHING
Pizza cheese/LMMC
Mozzarella Cheeses:
APPROACH ON RICOTTA
Modern way processing for Pizza cheese
PROCESSING
ADVANCED COURSE : RHEOLOGICALS METHODS
RHEOLOGICALS TESTS 11h00 – 12h00 WORK UP ON TRAINING COURSES
13h30 – 17h30
13h30 – 17h30
WELCOME AND PRESENTATION
PRACTICAL SESSION IN
CULTURALS AND
PILOT PLANT
TECHNICALS VISITS
WET STRETCHING
Programme will come later.
ADVANCED COURSE : PASTA FILATA TECHNOLOGIES
Pizza cheese/LMMC
13h30 – 17h30
13h30 – 17h30 ADVANCED COURSE : PASTA FILATA TECHNOLOGIES
End cheeses courses (After meal)