From the 24th to 31.10.2023, IADK engaged expert Dr. Josef Fröhlich from the organization "Senior Experten Service" - Germany to share his experience with the staff of technologists and interns at IADK as well as food technology students in preparing various types of cheese and jugur cheese with different fruits.
During the training, sensory and analytical analyses of raw milk, hygiene and equipment cleaning techniques, thermal treatment of milk, production of yogurt and cheese, sensory and analytical analyses of yogurt and cheese were conducted. All candidates have been certified by expert Dr. Josef Fröhlich and the Executive Director of IADK, Mr. Zenel Bunjaku.
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