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EUROPEAN DAIRY TECHNOLOGIST 2013

TRAINING SESSION Pasta filata cheeses : advanced training course

December 2013

National Dairy School (ENIL) of Besanรงon-Mamirolle Grande Rue - 25 620 MAMIROLLE - FRANCE enil.mamirolle@educagri.fr www.enil.fr


WHO WE ARE ? Our partners Situated in the heart of Franche-Comté, first french region for the manufacturing of unpasteurized milk cheeses and the manufacturing of cheese spreads, the National Dairy School (ENIL) of Besançon-Mamirolle trains the technicians and the experts of the dairy companies since 1888. For more than 20 years our technological expertise in cheese spreads and in textured products is internationally recognized. Member of the National Dairy Schools Network and the European Association of the Dairy technologists, our institute trains students and employees of the whole world.

YOUR STAY WITH US Meals and accommodation

Renseignements and registrations

Hotels in the town of Besançon (120 000 habitants) ANFOPEIL – Réseau des ENILs Place du Champ de foire - 39800 POLIGNY - FRANCE Phone : +33 (0) 384- 37 27 24 / E-mail : afdil.aedil@wanadoo.fr Or National Dairy School (ENIL) of Besançon-Mamirolle Grande Rue - 25 620 MAMIROLLE - FRANCE Martine LANTHOINNETTE Phone + 33 (0) 381 559 200 / Email enil.mamirolle@educagri.fr By plane:

How to come to BesanconMamirolle?

Bale Mulhouse Airport + car (1h30) Lyon Saint-exupery Airport + car (2h00) Paris Charles de Gaulle Airport + Train (3h00) By car Highway A36 from Strasbourg / Mulhouse Highway A6/A36 from Paris Highway A40/ A39 from Lyon

Paris

BESANCON

Lyon

Bâle / Mulhouse


PASTA FILATA CHEESES: ADVANCED TRAINING COURSE

ORGANISATION DATE

02 to 06 december 2013 (week 49)

COST

1800 € (with meals and accomodation) - 1300 € ( without meals and accommodation)

LENGTH

28 hours

PLACE

National Dairy School (ENIL) of Besançon-Mamirolle - 25 620 MAMIROLLE - FRANCE

LANGUAGE

All courses are distributed in English AFDIL : Phone : +33 (0) 384- 372 724 / E-mail : afdil.aedil@wanadoo.fr Or

REGISTRATION

Martine LANTHOINNETTE – Phone + 33 (0) 381 559 200 / Email: enil.mamirolle@educagri.fr The course is meant for professionals with:

PARTICIPANTS

-

good knowledge of cheese technology

-

practice in cheesemaking or processed (spread) cheese technology

-

good knowledge in English language

Participants ideally should have the following knowledge basis in microbiological and biochemical aspects of cheesemaking. OBJECTIVES AND PROGRESS OF THE TRAINING

Identification of the popular culinary functional properties Mastery of factors of production and influences raw materials Several and Practical example of textured cheese Sensory evaluation and functional properties Cutter STEPHAN - 24 kg Double strew -like KARLSCHNELL - 30 kg

SUPPORTS

Stretching and moulding equipment for Pizza cheese / Wet stretching – ALMAC Stretching and moulding equipment for Pizza cheese / Dry stretching – MILKYLAB Texture and functional properties laboratory

TRAINERS / LECTURERS

Jamal KEBCHAOUI – jamal.kebchaoui@educagri.fr Olivier LARCHE – olivier.larche@educagri.fr


PASTA FILATA : ADVANCED TRAINING COURSE

PROGRAM Welcome and presentation of participants Presentation of Pasta Filata cheeses technologies (9 hours) 1 - Presentation of Pasta Filata cheeses, World production 2 - Types and Characteristics points on processing: • • •

From raw material to finish product Stretching: Key Steps in Pasta filata processing Keys processing and Functional properties of Pasta filata.

Practical session in pilot plant (12 hours) 3 - Milk to curd : Traditional Textured Cheese : Pizza cheese/LMMC 4 - Wet stretching : Traditional Textured Cheese : Pizza cheese/LMMC 5 - Dry stretching : • •

Mozzarella Cheeses: - Fresh Mozzarella made by direct acidification Modern way processing for Pizza cheese - Pizza cheese analogue made by processed cheese processing

Additionnal Theorical courses : Rheological methods (7 hours) 6 - Fundamental Rheological Methods • • • • •

Viscoelasticity of Cheese Uniaxial Testing of Cheese Measuring Cheese Melt and Flow Properties Measuring Cheese Stretchability Measuring Cheese Browning

7-Texture, sensory evaluation and functional properties of pasta filata and Pizza cheese analogues. Conclusion of the training courses

PREVISIONNAL TIME TABLE Monday 2013 December, 02

Tuesday 2013 December, 03

Wednesday 2013 December,04

Thursday 2013 December,05

Friday 2013 December,06

8h00 – 12h00

8h00 – 12h00

8h00 – 12h00

8h00 – 11h00

PRACTICAL SESSION IN

PRACTICAL SESSION IN

PRACTICAL SESSION IN

PILOT PLANT

PILOT PLANT

LABOTORY

MILK TO CURD

DRY STRETCHING

Pizza cheese/LMMC

Mozzarella Cheeses:

APPROACH ON RICOTTA

Modern way processing for Pizza cheese

PROCESSING

ADVANCED COURSE : RHEOLOGICALS METHODS

RHEOLOGICALS TESTS 11h00 – 12h00 WORK UP ON TRAINING COURSES

13h30 – 17h30

13h30 – 17h30

WELCOME AND PRESENTATION

PRACTICAL SESSION IN

CULTURALS AND

PILOT PLANT

TECHNICALS VISITS

WET STRETCHING

Programme will come later.

ADVANCED COURSE : PASTA FILATA TECHNOLOGIES

Pizza cheese/LMMC

13h30 – 17h30

13h30 – 17h30 ADVANCED COURSE : PASTA FILATA TECHNOLOGIES

End cheeses courses (After meal)

Training session: Pasta filata cheeses  
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