Mozzarella Functionality
Short Course
The Mozzarella Functionality course has been one of the most popular courses as it examines the functionality of Mozzarella cheese in the Pizza Cook Test. Parameters such as cheese melt, stretch, free oil and blistering & browning are evaluated with background theory and practical activities. Participants will gain in a depth knowledge on the manufacturing parameters that impact Mozzarella functionality. We also make and hand stretch some Mozzarella during the course.
Learning Outcomes
Understand the Science and Technology of Mozzarella manufacture.
Recognise the Mozzarella Cook Testing parameters.
Investigate the functional performance of Mozzarella on Pizzas.
Identify the Manufacturing factors that affect Mozzarella functionality
Course Outline
Cheese Sensory science
Cheese types
Cheese sensory attributes – appearance / texture / flavour.
Cheese typical attributes.
Grade scoring – Defect and Attribute grading systems.
Cheesemaking & maturation.
The grading environment.
Manufacturing parameters that impact defects and grade score.
Cheese grading exercises
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.