Cheese Consulting
The following services can be provided:
BUSINESS PLANNING
- Operations
- Infrastructure
- Cash flow analysis
CHEESERY DESIGN
- Layout and process flow
- Processing equipment
- Maturation facilities
- Packaging systems
TRAINING
- Physical-chemistry of milk
- Basic milk and cheese microbiology
- Pathogenic bacteria
- Hazard Analysis Critical Control Points (HACCP)
- Cheese making technology
- Manufacturing methods for different cheese categories
- Defects and corrective steps
- Quality control for milk and cheese
- Organoleptic qualities of cheese
- Packaging and marketing
DEVELOPMENT
- Quality improvement
- New cheese methods
- Cultured milk products
- Butter
TECHNICAL ASSISTANCE
- Cheese quality improvement
- Defect identification and corrective steps
- Sensory analysis of products
FOCUSING ON THE FOLLOWING IN DEVELOPING COUNTRIES:
Cheese and Yogurt Making Training
Plant Design and Equipment Selection
Supply Chain Optimisation
Operational Management
Chevalier de l’Ordre Mérite agricole de France
