Cheesemaker Course
Dive into the Cheesemaker Mastery Course tailored for food experts in Kenya: take charge of milk standards, cultures, pH levels, moisture, salt content, and ageing processes to avoid defects, fix problematic batches, and establish uniform records ensuring steady, secure, and superior cheese output every time. Perfect for scaling up reliably in local dairy setups.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Cheesemaker Course offers a hands-on guide to producing consistent, top-quality cheese. You will explore milk makeup, quick testing at intake, basic pasteurisation, managing cultures and rennet, and accurate curd processing for semi-hard cow's milk and young lactic goat cheeses. Gain expertise in ageing room operations, avoiding defects, conducting quality assessments, performing lab analyses, solving issues, and using straightforward record-keeping for dependable, expandable production.
Elevify advantages
Develop skills
- Conduct dairy lab tests including pH, acidity, plate counts, and salt analysis with full assurance.
- Manage process variables like time, temperature, moisture, and salt for safe, reliable cheese production.
- Prevent common defects such as cracks, chalkiness, and late gas using swift, effective solutions.
- Evaluate and control milk quality by testing, accepting, or rejecting supplies with on-site rapid checks.
- Maintain comprehensive cheesemaking records with batch logs, standard procedures, and trend tracking for uniform results.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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