from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Cheesemaker Course provides a practical guide to producing consistent, high-quality cheese. You'll learn about milk composition, quick intake testing, pasteurization fundamentals, managing cultures and rennet, and accurate curd handling for semi-hard cow's milk and young lactic goat's milk cheeses. Gain expertise in aging room operations, preventing defects, conducting quality inspections, performing lab analyses, applying troubleshooting techniques, and implementing straightforward record-keeping systems to ensure reliable and scalable production.
Elevify advantages
Develop skills
- Dairy lab testing: confidently perform pH, acidity, plate counts, and salt analyses.
- Process control: establish and modify time, temperature, moisture, and salt levels for safe cheese production.
- Defect prevention: address cracks, chalkiness, and late gas issues with quick, effective solutions.
- Milk quality control: evaluate, approve, or decline milk using fast on-site procedures.
- Cheesemaking records: create batch logs, standard operating procedures, and trend analyses for uniform results.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students are saying
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