Within the production of cheeses, it is as important to know the different production technologies as the defects and accidents that can occur in the production process and in its ripening. Knowing and preventing these accidents and defects will help to obtain a final product with optimal quality and health guarantees.

The aim of the course is to acquire the necessary basic technological knowledge and references related to cheese making to understand manufacturing defects and accidents; as well as, knowing and preventing manufacturing accidents and defects in both coagulation cheeses in lactic technology and enzymatic coagulation.

This training is aimed at active people who work in the cheese sector or future cheese makers to expand their training not only in cheese technology but also in the area of ​​the different problems that can arise in cheese making.