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Introduction to Hard Cheese

Dairy Technology > Introduction to Hard Cheese

Dairy

Introduction to Hard Cheese

This course has been designed to introduce the role of the ingredients, key processing parameters and how they affect hard cheese 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 hard cheese 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.

Register Interest
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.

      Emanuele Armaforte

      Key Contact

      Emanuele Armaforte
      Senior Technologist (Food)

      Emanuele.Armaforte@daera-ni.gov.uk