Processing of animal products
Formation
À Auzeville-Tolosane
Description
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Typologie
Formation
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Lieu
Auzeville-tolosane
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Durée
10 Jours
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Dates de début
Dates au choix
Knowing the physico-chemical and biochemical determinants of the transformation processes of animal products (milk and meat-based products).Optimizing the choice of a given technology process, according to the quality of the raw material and the type of desired product.
Les sites et dates disponibles
Lieu
Date de début
Date de début
À propos de cette formation
Bac +2
Certificat
Les Avis
Les matières
- Processing of animal products
- Processing
- Animal products
- Milk and milk-based products technology
- Milk physico-chemical properties
- Milk
- Butter and cream technology
- Cold storage
- Heat treatments
- Specific microbiology
Le programme
Milk industry.
Milk physico-chemical properties.
Milk, butter and cream technology.
Cold storage, heat treatments, dehydration and acidification.
Technology cheese maker and main cheeses families.
Specific microbiology.
Meat-based products technology (30h)
Physico-chemical characteristics of the meat processing and/or its preservation in meat-based product.
Raw materials, refrigeration and freezing, dehydration, mincing and restructuring, curing, fermentation, elaboration of meat sausages, industial use of animal-derived proteins.
Educational methods
Courses, Practical classes on the processing of meat-based products and on cheeses sensory analysis, Bibliographical analysis.
Assessment (Students can choose the language of assessment, French or English)
Oral presentation (coeff. 1) and written examination (coeff. 2)
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Processing of animal products