Programa Curso de queso

AusAID Reinforcing disadvantaged communities in Argentina, Brazil, Colombia and Uruguay
Cheese Course
CSIRO Food Innovation Centre, 671 Sneydes Rd, Werribee, VIC, Australia. 11-14 March 2014
Course objective
The aim of the course is to look at various artisanal and conventional cheeses to get more insights into the
composition of different types of whey and their potential use/combination to develop products.
Days 1 and 2 – Tuesday 11 and Wednesday 12 March 2014
Practice class and lecture taught - Neil Willman, Master of Cheese (New Zealand Cheese School),
(www.neilwillman.com)



Camembert/Brie cheese (soft curd cheeses)
Parmesan/Romano cheese (hard curd cheeses)
Havarti cheese (acid coagulation – fresh cheeses - and washed curd)
Day 3 – Thursday 13 March 2014
Keith Glewis, Principal Consultant, FoodPlus Technical Consultants Pty Ltd
• Improvement of traditional cheese manufacturing and effects on whey composition (technological
innovations that may trigger changes in the whey, including the manufacture of surface mold and internal
mold cheeses)
• Utilization of whey concentrate and/or whey proteins in the manufacture of cheese (e.g.,
spreadable/cream cheeses) – cheese functionality addition
Day 4 and post Workshop 2 – Friday 14, 20, 21 March 2014
Visits to cheese makers guided by Keith Glewis - considering
• Warrnambool Cheese & Butter – Large Cheese & Whey plant.
• Murray Goulburn Rochester – Large Cheese & Whey plant.
• Fonterra Stanhope - Large Cheese & Whey plant.
• Floridia Cheese Thomastown – Traditional Italian cheeses & Ricotta (ex whey).
• Bega Cheese Coburg.
•Red Hill Cheese – Artisan cheese maker.
1
Curso de Quesos
CSIRO Food Innovation Centre, 671 Sneydes Rd, Werribee, VIC, Australia. 17-19 March 2014
Objetivos del Curso
Explorar los procesos de producción de varios quesos artesanales y convencionales para profundizar sobre
la composición de distintos tipos de suero y su uso potencial o combinación para desarrollar productos
Día 1 y 2 – Martes 11 y Miércoles 12 de Marzo de 2014
Clase práctica y teórica - Neil Willman, Master of Cheese (New Zealand Cheese School),
(www.neilwillman.com)



Camembert/Brie cheese (soft curd cheeses)
Parmesan/Romano cheese (hard curd cheeses)
Havarti cheese (acid coagulation – fresh cheeses - and washed curd
Día 3 – Jueves 13 de Marzo de 2014
Keith Glewis, Principal Consultant, FoodPlus Technical Consultants Pty Ltd


Mejoramiento de la elaboración quesera y efecto en la composición del suero (innovaciones
tecnológicas que impulsen cambios en el suero, incluido la manufactura de quesos en base a
mohos, internos y externos)
Utilización del suero concentrado y/o proteínas del suero en la manufactura de quesos (quesos
untables/crema) – agregado de funcionalidad en los quesos
Día 4 – Viernes 14 de Marzo de 2014
Visitas a queseros guidadas por Keith Glewis – por ahora contactando a:
• Warrnambool Cheese & Butter – Large Cheese & Whey plant.
• Murray Goulburn Rochester – Large Cheese & Whey plant.
• Fonterra Stanhope - Large Cheese & Whey plant.
• Floridia Cheese Thomastown – Traditional Italian cheeses & Ricotta (ex whey).
• Bega Cheese Coburg.
•Red Hill Cheese – Artisan cheese maker.
2