French Breakfast Invitation - Latetest Innovations in Milk Treatment and Cheesemaking from France
mar. 31 mars
|Pennard House
We invite up to two delegates from your dairy to join us for a French Breakfast and a technical Briefing on innovation in yield and quality improvements in milk treatment and cheesemaking. Attendance limited to 20 delegates.
Heure et lieu
31 mars 2026, 08:30 – 11:30
Pennard House, East Pennard, Shepton Mallet BA4 6TP, UK
À propos de l'événement
8.30 am - 9.30 am – French breakfast and registration
9.30 am - 11.30 am – Presentations on the following topics:
Direct Sterilisation by infusion/injection for milk, whey, cream, and cream cheese. Excellent taste and 6-12 months shelf-life stability at ambient temperature. Lower energy consumption. Reduced operational cost. Less heat damage to milk proteins. Quick return on investment
Methods of humidity regulation in a cheese vat to achieve a stable final product.
Seasonal milk management: how to adjust for varying protein and fat levels to ensure cheese consistency.
Billets
General Admission
Fin de la vente
31 mars, 11:30
0,00 £GB
Total
0,00 £GB