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Cheese Science and Technology Training Course 31st January, 1st and 2nd February 2018REGISTRATION FORM Please reserve your place early to avoid disappointmentName: Company: Company Address: Email:
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To fill out cheese science and technology, follow these steps:
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Start by gathering all the necessary ingredients and tools, including milk, starter cultures, rennet, cheese molds, a thermometer, and a cheese press.
03
Heat the milk to the appropriate temperature, usually around 86°F (30°C).
04
Add the starter cultures to the milk and let them ferment for a specific period of time, according to the cheese recipe you are following.
05
Once the milk has fermented, add rennet to coagulate the milk and form curds.
06
Cut the curds into small pieces and let them rest while slowly heating the mixture.
07
Gently stir the curds while heating until they reach the desired firmness.
08
Drain the whey from the curds and transfer them to cheese molds.
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Press the curds to remove excess moisture and shape the cheese.
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Allow the cheese to age for the appropriate amount of time, depending on the type of cheese.
11
Finally, enjoy your homemade cheese!

Who needs cheese science and technology?

01
Cheese science and technology is needed by:
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- Cheese producers and manufacturers who want to create high-quality cheeses.
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- Chefs and food scientists who want to understand the intricacies of cheese-making and develop innovative cheese products.
04
- Researchers and academics who study the science and technology behind cheese production.
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- Enthusiastic home cheese-makers who want to improve their skills and knowledge.
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- Consumers who appreciate and want to learn more about the art and science of cheese-making.
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Cheese science and technology is the study of the chemical, physical, biological, and microbiological principles involved in the production of cheese.
Cheese producers and researchers involved in the field of cheese science and technology are required to file reports.
To fill out cheese science and technology reports, one must provide detailed information about the production process, ingredients used, quality control measures, and any research findings.
The purpose of cheese science and technology is to improve cheese production techniques, develop new varieties of cheese, and ensure product quality and safety.
Information such as production volume, types of cheese produced, production methods, ingredients used, quality control measures, and research findings must be reported.
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