Faculty of Food and Technology Osijek (PTFOS)
Location
Osijek
Educational program name
Production of cheese and other dairy products on family farms
Language
Croatian
EQF level
/
I-VET / C-VET
C-VET
Modality
Informal
Short Summary
The aim of the education is to provide professional training for the participants in the production of cheese, drinking milk, cream, fermented milk products and butter, which would improve the quality of milk products produced on family farms.
Keywords/Topics
Production, milk, cheese
Cost
EUR 530.89
Certification
Certificate for the completion of the program
Start date
On request
Duration
40 hours
Key skill set
Production of milk and other dairy products, resourcefulness in the dairy industry
Category
Food production and processing
Entry conditions
Conditions are not predetermined.
Learning outcomes
Develop a technological process for the production of milk, cream, fermented milk products, cheeses and butter; Properly handle devices and maintain accessories; Distinguish milk from different animals; Choose raw materials and additives for the production of milk, cream, fermented milk products, cheeses and butter; Perform a basic analysis of raw materials and finished products; Independently calculate the mixing ratios in the standardization of milk and cream and the yield in the production of cheese and butter; Apply appropriate mechanical and heat treatments of milk and cream; Understand the principles of milk fermentation, curdling, cheese ripening and churning of cream; Use a suitable technological process in the production of milk, cream, fermented milk products, cheeses and butter.