Yogurt & Fermented Products

Basic Cheesemaking | Soft Cheeses | Grading | Yogurt & Fermented Products | Tailored Training

Fermented dairy products have been made for thousands of years, but have only become popular in the UK in the last 40 years.

Yogurt is one of the fastest growing of the dairy sectors, and fermented creams and milks are increasing in popularity.

On the Yogurt & Fermented Products Course, participants make yogurts and fermented milks and creams, evaluating their efforts on the
final day, and can go home with products they have made.

COURSE DETAILS
The course is on two and a half days, commencing at 9.00 am on the first day, and finishing at 12.30 pm on the third day.
A certificate recognising completion of the course will be awarded at the end of the course.

The course topics include:

Milk
Yogurt and fermented dairy products
Factors affecting quality, yield and shelf life
Manufacturing methods
Practical yogurt, fermented milk and cream manufacture
Legislation and labelling
Introduction to evaluation

Next course will take place in 2011, date to be arranged.

The course costs £380 plus £66.50 VAT , total cost £446.50, payable in full on application.
Small and medium sized enterprises may qualify for training grant aid. Contact your local Business Link, Food Group, Lantra or Rural Development Agency for details.
Accommodation is not included. For a list of local hotels and B&B’s please click here accommodation

The courses take place at (please click on link for directions) Reaseheath College, Nantwich, Cheshire CW5 6DF in the Food Studies Building

Application form - please print-off the form, fill in your details and send with your cheque
to:
A B Cheesemaking
7 Daybell Close
Bottesford
Nottingham
NG13 0DQ
UK