Online Training
60 hours
Spanish
In the world of food industries, it is necessary to know the production of consumer milk and dairy products. Thus, this course aims to provide the necessary knowledge to understand yogurts, fermented milks and spreads.
Instituciones educativas
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Multilingual support
Digital certificate included
Assistant Phia
- Describe the physical-chemical and microbiological characteristics of yogurts, fermented milks and spreads. - Analyze the production procedures for yogurts, fermented milks and spreads, relating the necessary operations, the input and output products and the means used. - Carry out operations of preparation, multiplication and maintenance of crops, their inoculation and control of fermentation, achieving the required quality and hygiene. - Identify the requirements and carry out first-level preparation and maintenance operations of the equipment for the production of fermented milk, yogurts and spreads. - Analyze and systematize sampling techniques and physical-chemical and organoleptic analysis to verify the quality and parameters established in fermented milks, yogurts and spreads.
It carries out its activity in the dairy industry, both in small, medium and large industries, with very diverse levels of both its technology and its organization.
This training conforms to the training itinerary of the Training Unit UF1284 Yogurts, Fermented Milks and Spreads, certifying having passed the different Competence Units included in it, and is aimed at the accreditation of the professional Competencies acquired through work experience and non-formal training, through which you will be eligible to obtain the corresponding Certificate of Professionalism, through the respective calls published by the different Communities. Autonomous, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the organization of the Vocational Training System and establishes a permanent procedure for the accreditation of professional skills acquired through work experience or non-formal training).
