Introduction to Fermented Milks (yogurt)
Dairy Technology > Introduction to Fermented Milks (yogurt)
Introduction to Fermented Milks (yogurt)
This course has been designed to introduce the role of the ingredients, key processing parameters and how they affect fermented milk quality as well as the factors which impact upon the yield of the product.
Areas of study include
- The role of the key ingredients in fermented milk manufacture.
- The main systems involved in the manufacture of hard cheese
- The key processing operations, influencing product quality and yield
Booking Terms and Conditions
CAFRE Booking terms and conditions are available by clicking here.
Loughry Campus
Loughry Campus aims to develop learners’ skills and competitiveness through education, training, business and technology programmes to meet the needs of the food industry.
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