Permanent
Technology of yogurts and fermented milks
Modality:
Blended learning
Autonomous community:
Castilla y León
Province:
Zamora
Location:
Mañanas > Seminario de San Atilano. Pza. del Seminario, 2. Zamora. Tardes > Obrador en el Instituto Alfonso IX. Edificio Ciclos. Ctra. De la Aldehuela, s/n. Zamora
All the details:
https://eilza.es/curso/tecnologia-de-los...
Description
Addressed to...
- Professionals in the dairy industry, and all those interested in acquiring knowledge related to the technology and production of yogurts and fermented milks.
Goals
- To understand the physicochemical and microbiological characteristics of yogurts and fermented milks and to analyze the manufacturing procedures, relating the necessary operations, the input and output products, and the means used.
- Perform operations of preparation, multiplication and maintenance of the cultures, their inoculation and the control of fermentation, achieving the required quality and hygiene.
- Analyze and systematize the techniques of sampling and physicochemical and organoleptic analysis for the verification of the quality and established parameters in fermented milks and yogurts.
- To provide up-to-date information on applicable legislation, labeling, and market trends for the proper marketing and sale of these products.
