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Training
Cheese and yogurt training
Cheese and yogurt training
Introduction
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Course program
Milk presentation and composition
Differences between cow's milk, goat's milk and sheep's milk
Milk analysis methods
Essential equipment for professionals
Pasteurization (البسترة )
Pasteurization (البسترة )
04:54
Different types of lactic ferments of animal, vegetable and industrial origin
Mozzarella
Mozzarella
20:27
Stuffed mozzarella
Caciocavallo cheese
Sicilian half salt, Sicilian Parsley and Garlic (سيسيليان نصف مالح، سيسيليان معدنوس وثوم )
Sicilian
11:34
Tastouri
Cottage cheese
Rigouta
Raieb
lban
Halloumi
Gouda cheese
Akkawi
Sardanian
Burrata
Burrata
00:00
Cottage cheese
Feta cheese
Feta cheese
11:34
Cheese with activated charcoal and ash
Plain cheese spread
Tartar cheese
Fraidoux
Mascarpone
Fresh cream
Gruyère method
Cheddar cheese
Camembert cheese
Traditional butter (زبدة عربي)
Little Swiss
Greek yogurt
Greek bones
Aikos
Yogurt
Mamzouj yogurt
Fruit yogurt
Vanilla yogurt
Flavored yogurt
1-liter yogurt for professionals
30.00
DT
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