Training courses

Aimed at interested people, this 10-hour face-to-face course aims to understand and apply the processes of making blue cheeses. CONTENTS Technological fundamentals for the production of blue cheeses: production processes, technological parameters to be applied in each of the stages, types of ferments, utensils and equipment needed, etc. Blue cheese

Aimed at shepherds and interested parties, this 24-hour face-to-face course addresses, in a practical way, the preparation of various dairy products.

Aimed at shepherds and other interested parties, this 24-hour face-to-face course covers the theory and practice of cheesemaking: milk, composition, cleaning and sanitary requirements.

Course of the continuing training plan for rural technicians of the Ministry of Agriculture, Fisheries and Food (MAPA) MAP TRAINING | COURSE CALENDAR | APPLICATION FORM

The objective of the 60-hour in-person course is to promote knowledge about the quality of milk, its structure and its composition, fundamental knowledge in its transformation into dairy products, as well as delve into the technologies and processes that will be applied during it. . PROGRAM | REGISTRATION | INFORMATION and CONTACT, Inés Rodríguez

The course covers the knowledge of the physical-chemical and microbiological characteristics of yogurts and fermented milks and analyzes the production procedures. PROGRAM | REGISTRATION | CONTACT: formacion@eilza.es and 654826419