Faculty of Food and Technology Osijek (PTFOS)

Osijek

Production of cheese and other dairy products on family farms

Croatian

/

C-VET

Informal

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.

Production, milk, cheese

EUR 530.89

Certificate for the completion of the program

On request

40 hours

Production of milk and other dairy products, resourcefulness in the dairy industry

Food production and processing

Conditions are not predetermined.

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.