Introduction to Cheesemaking

$300.00

This course allows the participant to become familiar with the basics of dairy chemistry and with the microbiology necessary to understand the vocabulary that supports the cheese industry. Furthermore, at the end of this training, the participant will know the main principles of cheese making including notions of quality and will be introduced to the concept of technological levers required to make adjustments during production.

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This course allows the participant to become familiar with the basics of dairy chemistry and with the microbiology necessary to understand the vocabulary that supports the cheese industry. Furthermore, at the end of this training, the participant will know the main principles of cheese making including notions of quality and will be introduced to the concept of technological levers required to make adjustments during production.

Learning Objectives

After completing this course, you will understand:

  • Explain the basics of the cheese industry;
  • Describe its main working conditions;
  • List the different milk components;
  • Explain how milk components react to certain conditions;
  • Compare different types of milk bases on their components;
  • Understand the importance of traceability and of proper record keeping;
  • Describe the possible risks associated with poor hygiene;
  • Understand how to control a cheese production with technological adjustments through the use of collected data;
  • Understand basic microbiology vocabulary of the cheese industry;
  • Understand enzyme activities and their impacts on flavors, textures, colors;
  • Explain the synergy between ferments in different contexts;
  • List the main cheese making methods;
  • List the main cheese making processes;
  • The function of components: calcium, proteins, fat, carbohydrates, water;
  • Understand cheese ripening: principles, functions and rules;

Course Outline & Major Topics

  • Introduction to the cheese industry
    • An Industry Overview
      • Facts about dairy processing industry
      • Dairy processing stakeholders
      • Our history
      • Cheese making in Canada
      • Consumed cheeses
      • Artisan cheese manufacturing
      • Milk types processed in Canada
    • Working Conditions
      • Comparing the 2 types of manufacturing
      • Manufacturing similarities
  • Basic Knowledge and Vocabulary of Milk Components
    • 1 The components of milk
      • What does raw milk contain
      • Little vocabulary
        • Total solids description
      • Fat
      • Proteins
        • 1.4.1 Enzymes
      • Lactose
      • Minerals
    • Component reactions to different conditions and treatments
      • Minerals reaction
      • proteins reaction
        • protein behaviors by category
        • What is cheese?
      • Lactose reaction
      • Fat reaction
    • Comparing different types of milk over time, animals breeds and feeding methods
      • Causes of milk variations
      • Comparison of different types of milk
      • Effect of seasons milk composition
      • Effect of nutrition
  • Major Rules and Good Practices of Cheese Manufacturing
    • 1 Records and traceability
      • 1.1 Traceability
      • 1.2 Records and their usefulness
      • 1.3 Cheese manufacturing records
      • 1.4 Records pitfalls to avoid
    • 2 Hygiene and timing risks
      • 2.1 Milk vulnerability
      • 2.2 microbes in a nutshell
      • 2.3 proper hygiene
    • 3 Using technological levers as corrective adjustments based on recorded data and information
      • 3.1 How to react to varying trends during production
      • 3.2 Hypotheses
  • Basic Notions of Cheese Leaven and the Role of Enzymes
    • 1 Microbiology vocabulary
      • 1.1 microbes families
      • 1.2 bacterias
      • 1.3 added and natural bacteria in milk
      • 1.4 the needs of microorganisms
      • 1.5 preferences of microorganisms
        • 1.5.1 preferred temperatures
      • 2 Enzyme activity and their impacts on flavor, texture, color, …
        • 2.1 role of enzymes
        • 2.2 lactic acid bacteria
          • 2.2.1 mesophiles
          • 2.2.2 thermophiles
        • 3 Synergy between ferments
          • 3.1 synergy in cheese
        • General Cheese Making Process
          • 1 Main cheese making methods
            • 1.1 classification by method
          • 2 Main cheese making processes
            • 2.1 classification by phase
            • 2.2 regulatory classification
            • 2.3 MFFB calculation
          • 3 The function of components: calcium, proteins, fat, carbohydrates, water
            • 3.1 general manufacturing process
              • 3.1.1 coagulation
              • 3.1.2 draining
            • 4 Cheese ripening: principles, functions and rules
              • 4.1 what is ripening
            • 4.2 distinction among cheeses

*Receive a nationally recognized certificate for participation in this course

Who Should Take This Course?

  • Owners
  • Supervisors
  • Production Personnel
  • Business Leaders
  • Adults interested in working in the food industry in Canada

*Become a member to receive 20% off