Cheese Science and Technology Short Course
This course explores the science and technology of cheese, starting from the raw milk, ingredients (cultures, rennet, salt), processing and through to the maturation. An in depth look at the key factors that impact cheese quality is undertaken to equip participants with the knowledge to understand the ‘how’ and ‘why’ of what is happening in the cheesemaking process. The course includes a ‘hands on’ cheesemaking practical.
Learning Outcomes
Understand the science and technology of cheese ingredients, manufacture and maturation.
Demonstrate problem solving skills for cheese quality defects and improvements.
Course Outline
Milk Chemistry & Microbiology
Raw Milk Quality
Milk Standardisation & Pasteurisation
Cultures & Rennet
Cheese Make
Cheese Maturation
Cheese Defects
Cheese Making Exercise
Our Short Courses
Our short courses are designed to maximise your learnings through theory and practical activities while minimising your time away from your job. Most of the short course are one-day in duration and are run at a central location in Scoresby, Victoria. The courses can also be run at your site and can be tailored to suit the learning needs of your staff.
The cost of the one-day courses is $495-00 + GST pp with the two-day courses costing $795-00 + GST pp. The costs include all learning materials and catering, and all participants receive a Certificate of Participation.
Why choose FoodPlus for your training?
FoodPlus Technical Consultants is an established and progressive company that provides technical support to the food manufacturing industry. The company was founded in 2012 by Keith Glewis who has over 30 years’ experience in food science, food safety and training.
The company is built on the three tiers of: Training, Food Safety, Consultancy.
The company is based in Melbourne, Australia and has provided valuable technical support to the dairy and other food manufacturing industries both in Australia and overseas.
FoodPlus has a strong focus on building capability within business through training programs and mentoring of staff in problem solving activities, especially around food safety issues.