The Agrarian Technological Institute of Castilla y León (Itacyl) has recently run a theoretical and practical course on the technology of making Pasta Filada Cheese. This training program, which is organized in the facilities of the Technological Station of Milk in Palencia, is organized by the company Chr. Organized in collaboration with Hansen. Cellar Microbiome and Characterization of the Mycobiome and Its Impact on Cheese Maturation and Innovation in Production of Dairy Products from Farm to Consumer, Funded by EAFRD.
A total of fifty professional experts in cheese production and R&D from the dairy industries in the Community and the rest of Spain have participated in this course.
The LactoCav project sets out to re-evaluate the milk of sheep and that of cows and goats, as well as other species that may be of interest. One of the objectives of the project is to develop new products that, in addition to being an innovative component, result in an increase in their added value.
Within this category, pasta filata cheeses, which include a wide range of products (mozzarella, provolone, and caciocavello), are becoming increasingly important due to their large consumption and increasing demand. With this training, the control of the raw material origin (milk of different species), the optimum use of starter cultures and enzymes, as well as the control of the various processes used in the manufacture as the spinning takes place a series of curds The key stages of heating and stretching that optimize the texture and final characteristics of the cheese.
Chr. Hansen company has expert technicians from all over the world who share their experience and knowledge of the said technology through three sessions of theoretical and practical work. On the first day, a theoretical training session was conducted at the Assembly Hall of Milk Technology Station, where presentations were made on ‘Market and Manufacturing Technology’ and ‘Coagulation in Spun Pasta: Equipment and Enzymes Associated with this Technology’.
Then, for two days, practical sessions were held in small groups at the pilot plant of the Technical Station of Milk, located in Palencia, for the preparation of cheese for pizza with cow’s milk and fresh goat’s mozzarella cheese and sheep.