With the aim of building professional capacities in the milk processing sector, IADK has engaged expert Dr. Josef Fröhlich from the organization "Senior Experten Service" - Germany to share his experience with the technologists and interns of IADK] in the preparation of different types of cheese as well as in the storage of cheese in optimal conditions.
During the training, sensory parameters were analyzed (taste, aroma, appearance) and the physico-chemical parameters of the milk with the aim of the production of quality and safe products. Types of semi-cheese have also been produced hard cheese (Telsit) and soft cheese (Camembert). One such cooperation will continue further within the framework of the agreement with SES experts from Germany.
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