Course details
Course Aims
This course has been developed to provide the dairy processing operative with a better knowledge of the principles and practices involved in process and substitute cheese products.
Course Content
Principles of manufacture and applications of processed cheese products, eg role of emulsifying salts, protein hydration and fat emulsfication. Basic principles of batch and continuous production processes. Role of ingredients in processed and spreadable cheese and substitute cheese. Quality assessment and measurement of product characteristics, eg flowability, stretchability, apparent viscosity and Instron testing.
Target Participants
New or trainee operators. Experienced operators who have had no previous formal training in this area
Updated on 08 November, 2015Course Location
About Clare Teagasc Training Centre - Ennis
Teagasc – the Agriculture and Food Development Authority – is the national body providing integrated research, advisory and training services to the agriculture and food industry and rural communities. It was established in September 1988 under the Agriculture (Research, Training and Advice) Act, 1988.
The organisation is funded by State Grant-in-Aid; the National Development Plan 2007 to 2013; fees for research, advisory and training services; income from national and EU competitive research programmes; and revenue from farming activities and commodity levies.
See all Clare Teagasc Training Centre - Ennis courses- Food Science and Technology- CPD Certified Academy for Health & FitnessEUR 210Duration: Upto 95 Hours
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