The CEC Cheese Workshop A Training Tailored for Artisan Cheesemakers
The Cheese Expertise Center (CEC) Artisan Cheesemaker's Workshop - Tuesday, June 2
- Milk Microbial Ecosystem:
- Milk micro-organisms : allies and enemies of the cheesemaker;
- Natural and commercial starters duality;
- Mastering technological levers to fulfill aroma and acidification functions.
Key words of the training:
| Milk Quality | Raw milk | Post-pasteurian | Microbiopolitics | Value added | Microbial Ecosystem | Natural Starter | | Commercial starter |