Practical cheesemaking
Work under careful supervision, preparing starters, standardising and pasteuring milk, making many cheese styles - clothbound rinded Cheddar, white mould cheese, washed rind, gourmet Fetta, Romano and Gouda. Learn the critical quality control points in th
Courses are available in food processing, and food science and technology.
Customised short courses are available in cheese making, milk powder production, pasteurisation, ice cream production, yoghurt production, sensory analysis, microbial and chemical laboratory analysis.
Mission statement
Provision of customer focused training and consultancy solutions to develop and improve individual and organisational performance, productivity and overall business success.
Delivery of education and training that is responsive and proactive to industry and student learning needs.
Updated on
26 March, 2010
by Webmaster SK
Authorised by: Marketing Manager