Formazione Specialistica

Agroalimentare – lattiero caseario

PRENOTA un colloquio

RICHIEDI informazioni

Practical and theoretical Course on the production of fresh and matured "Pasta Filata"

Cheesemakers Course - Corso Paste Filate in Inglese

Orario9:00 - 18:00 with one hour of break
Durata3 consecutive days - 8 hours per day
SedeMoretta
CalendarioCourse dates will be announced as soon as they are calendared (in accordance with the pandemic situation). Pre-enrolled participants will be contacted to confirm participation.

Costo€ 700,00 per person (minimum 7 participants)
DestinatariOperators in the field with a practical experience in cheesemaking (not necessarily in stringy paste making) eg: cheese maker or help cheese maker. Future operators in the field. People in charge of promotion and marketing fields.
Download
- Course registration regulations
InformazioniPlease send an email to Tallone Guido tallone@agenform.it to communicate your interest in the course. So you will be contacted to organize the course

A Theoretical and Practical Cheesemaking Course for the production of PASTA FILATA.

Based on requests received; we plan to hold a course in the months of March through July 2023.

Send (without obligation) your preliminary registration and get in touch with the tutor of the course. In addition to requesting any clarifications, you will also be informed about the schedule for the course as soon as it is available (please check that communications do not end up in the wrong box SPAM). If the course meets your needs you will be invited to complete your registration in time for the start of the lessons.

To pre-enroll

- click on the red button at the top "ENROL NOW".

- fill in the fields

- you will receive an email confirmation of pre-enrollment

Later, at the time of the course schedule, you will be contacted and, upon confirmation of willingness to participate, you can complete your registration directly online.

Programma del corso

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