Milk processing

BC Naklo

BC Naklo

Milk processing

5

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Everything about fermented milk including general information, the importance of lactic acid bacteria, types of fermented milk and lactic acid bacteria, how to make yogurts, sour milk and kefir. What are the errors in fermenting milk and how to overcome them. Everything about cheese including general information, different cheeses and their classification, typical cheese characteristics and defects, how to make cottage cheese spreads, semi-hard cheese and soft cheese, product mistakes and how to avoid them. Everything about cream products including general information, how to make sour cream, raw butter and spreads from butter, buttermilk, melted butter, mascarpone and ice cream. How to overcome mistakes that may occur.

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Certificate od attendance

15

The programme is suitable for anyone who wants to learn the basics of milk processing to make simpler products in smaller quantities (even in the home kitchen). The it is also suitable for anyone who wants to obtain the NPK Milk Processor in the traditional way, as it contains content from the catalogue of professional knowledge and skills for this NPK (National professional Qualification).