The objective of the lesson is the integrated presentation of cheese science and technology.
At the end of studies, the student:
- will have understood the complex mechanisms involved in cheese curd and ripening and whey treatment.
- will have obtained practical experience in the production of the major groups of cheese.
- will have the ability to combine different types of processing and evaluate their results on cheese manufacture and properties.
- will be able to plan and organize the production of typical and specialty cheese products.
- will be able to organize and implement a whey exploitation scheme.
