Postgraduate in basic processes of elaboration, maturation and packaging of cheeses

In the field of food industry, it is necessary to know the different fields of the cheese shop, within the professional area of dairy. Thus, this course is intended to provide the necessary knowledge for the elaboration, maturation and packaging of cheese.

- Describe the procedures for preparing the different types of cheeses relating the necessary operations, the input and output products and the means used to identify the requirements and carry out the first level cleaning, preparation and maintenance operations of the cheese elaboration equipment. - Perform the preparation, multiplication and maintenance operations of the crops, their inoculation and fermentation control, achieving the required quality and hygiene. - Perform the dosing and mixing preparation operations of ingredients according to the formula used. - Carry out the milk curd process by achieving the consistency and hygiene required to carry out the process of falling, molded and pressed from the curd getting the precise conditions according to the type of cheese to be elaborated. - Perform the cheese salty process. - Describe the different maturation processes and methods according to the type of cheese to be elaborated. - Perform the necessary operations to obtain the maturation of the cheeses by controlling the appropriate parameters for each type of cheese. - Perform packaging operations of the different types of cheese getting the quality and ideal characteristics. - Perform the labeling and packaging operations necessary for their expedition and transport.

- Describe the procedures for preparing the different types of cheeses relating the necessary operations, the input and output products and the means used to identify the requirements and carry out the first level cleaning, preparation and maintenance operations of the cheese elaboration equipment. - Perform the preparation, multiplication and maintenance operations of the crops, their inoculation and fermentation control, achieving the required quality and hygiene. - Perform the dosing and mixing preparation operations of ingredients according to the formula used. - Carry out the milk curd process by achieving the consistency and hygiene required to carry out the process of falling, molded and pressed from the curd getting the precise conditions according to the type of cheese to be elaborated. - Perform the cheese salty process. - Describe the different maturation processes and methods according to the type of cheese to be elaborated. - Perform the necessary operations to obtain the maturation of the cheeses by controlling the appropriate parameters for each type of cheese. - Perform packaging operations of the different types of cheese getting the quality and ideal characteristics. - Perform the labeling and packaging operations necessary for their expedition and transport.

This postgraduate degree in basic processes of elaboration, maturation and packaging of cheeses, gives students the knowledge necessary for the elaboration of cheeses, in all its phases of elaboration, maturation and packaging.

This course is aimed at the professionals of the world of food industries, specifically in cheese, within the professional area of dairy, and to all those interested in acquiring knowledge related to the elaboration, maturation and packaging of cheeses.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.