Theory lesson about the fundamental steps of the technology of PASTA FILATA production
Chemical and physical aspects of the STRECHING PROCESS
Microbiological aspects of the STRETCHING PROCESS
Theory lesson about the main flaws of stringy pastes
Production of PASTA FILATA cow’s milk processing using selected fermenting agents
Processing of PASTA FILATA using cow’s milk with organic acids (citric)
Production Fior di Latte, Treccia, Burrata
The practical lessons take place in the educational dairy with 50 - 100 liters of milk per batch
Manual stretching exercises