Master the biochemical principles, artisanal methods, and industrial production technologies required for the processing of milk and the manufacture of premium dairy products and cheeses. This course covers raw milk quality testing, pasteurization, standardization, starter culture inoculation, coagulation, curd cutting and cooking, pressing, salting, and controlled ripening/aging (affinage) processes across fresh, soft, semi-hard, and aged cheese varieties, as well as yogurts and fermented dairy products. You will develop the technical capabilities needed to operate specialized dairy processing machinery, manage pH and moisture parameters throughout production, enforce strict sanitation and Hazard Analysis Critical Control Point (HACCP) standards, identify and resolve sensory or microbiological defects, and ensure compliance with food safety and Protected Designation of Origin (PDO) regulatory frameworks.