​

OBJECTIVE

 

Provide theoretical and practical learning about the manufacture of creamy and bar cheese (with and without zest). 

​

TARGET AUDIENCE

​

People involved with dairy production, interested in improving cheese and cream cheese manufacturing techniques, scholars and specialists in food. 

​

PROGRAM CONTENT

​

• Origins and types of curd;

• Physical-chemical requirements according to legislation;

• Manufacture of cottage cheese;

• Packing and storage;

• Analysis of causes and solutions for manufacturing problems;

• Microbiology involved in the production of cottage cheese.

​​

METHODOLOGY

​

The course will be developed through interactive presentations and practical classes in experimental dairy.

​

COURSEWARE

​

Printed handout.

​

FORM OF PAYMENT

​

The course must be paid by deposit.

​

ACCOMMODATIONS

​

Pensão Hotel Pirachopp - Praça Doutor Mauro Chaves, 140 - Centro - (37) 3334-1151

Chalé Engenho - Pension - Rural Area - (37) 9.8806-1278 - talk to Roberto.

​

PLACE

​

The course is given at the headquarters of Rica Nata Industria e Comércio LTDA, at Rua Alfredo Greco, 740, Porteiras, in the city of Piracema/MG.

​

INSTRUCTOR

​

Marco Antônio Cruvinel de Lemos Couto: Dairy technician from Instituto de Laticínios Cândido Tostes (ILCT) in 1992, with extensive experience in industrial cheese production and in technical lectures.

​

COMMENTS

​

The course covers coffee breaks in the morning and in the afternoon. Lunch is not included. Clothing necessary for the practical classes is not included (jalecoat, pants and white boots), these can be purchased at the company Rica Nata at the beginning of the course. The city has support for operators Vivo, Algar and Oi. 

​

The city has Banco do Brasil, Banco Sicoob, Casas Lotérica, Post Office and Bradesco Customer Service. There are few establishments that accept payment by credit card, debit card, or any means other than payment in cash.

​

More information via telephone (37) 3334-1618 or (37) 3334-1108 and whatsapp (37) 9.8836-1618. Contact email:

Contact email: cursodequeijo@cursodequeijo.com.br