WE OFFER COURSES OF TARGETED TRAINING
ON THE FOLLOWING TOPICS
importance of raw material quality;
production technologies (cheese, butter, fermented milk, sour cream), microbiology, prevention and control of bacteriophages, enzymology, theory in cheese maturation processes;
application and characteristics of lactic acid bacteria’s;
application and characteristics of different rennet, coagulants and other enzymes;
criteria and strategies for the selection of ingredient suppliers.
Courses can be oriented
to specific production departments
and customized on individual realities.
Enzymology is a branch of biological sciences based on the study of enzymes and their derivative products. The study of enzymology is focused on enzymatic catalysis and related properties, as well as what could be the applications in industry using enzymes.
