Maestría International in Artisanal Cheese Making

The objectives to be achieved by the students of this Maestría in Artisanal Cheese Production are the following: - Carry out the tasks of reception, selection, conservation and internal distribution of milk and dairy raw materials. - Analyze and systematize sampling techniques and physical-chemical and organoleptic analysis to verify the quality and parameters established in milk and other raw materials. - Identify the requirements and carry out first-level preparation and maintenance operations of the equipment for unloading, receiving and storing milk and other raw materials. - Conduct the milk reception and storage process from central panels or control rooms in automated or computerized reception facilities. - Identify and apply the general rules for the prevention of occupational risks and occupational health applied to the reception and storage operations of milk and other raw materials. - Analyze the risks and consequences on the environment derived from the activities carried out during the reception and storage of milk and other raw materials. - Describe the different processes and ripening methods depending on the type of cheese to be made - Carry out the necessary operations to achieve the ripening of the cheeses, controlling the appropriate parameters for each type of cheese - Carry out the packaging operations of the different types of cheeses, achieving the ideal quality and characteristics - Carry out the labeling and packaging operations of the cheeses necessary for their dispatch and transportation.