Facebook7 Courses
Industrial Sectors
Construction and Infrastructure for Dairy Products Factory
Construction and infrastructure of dairy products factory according to international standard specifications and food safety authority requirements.
Industrial Sectors
RAS Cheese Manufacture
The course aims to introduce and educate those interested in the dairy industry in general and the RAS cheese industry in particular, whether they are graduates of dairy departments or workers in dairy factories and factories.
Industrial Sectors
Soft Cheese Manufacture
The course aims to introduce and educate those interested in the dairy industry in general and the soft cheese industry in particular, whether they are graduates of dairy departments or workers in dairy factories and factories.
The course contains scientific content and a practical explanation of what is actually done inside factories and laboratories. We also know the importance of cheese in general as a good protein substitute for meat, whose prices have increased a lot.
Industrial Sectors
Fundamentals of Dairy Manufacturing
- 1. Definition of milk and its types.
- 2. Milk components.
- 3. Adulteration of milk and methods of detection.
- 4. Proper foundations for receiving good milk.
- 5. Definition and classification of cheese.
- 6. Definition of bridging methods used in the industry.
- 7. Types of rennet and methods of manufacturing or extracting it.
Industrial Sectors
Clarification Commercial Fraud of Food Facilities
- 1. Introduction.
- 2. Distinguishing fraud with vegetables and fruits.
- 3. Distinguishing fraud with spices.
- 4. Distinguishing fraud with eggs.
- 5. Distinguishing fraud with fish.
- 6. Distinguishing fraud with poultry.
- 7. Distinguishing fraud with meat.
- 8. Distinguishing fraud with milk.
Industrial Sectors
General Rules for Receiving and Storing in Food Facilities
- 1. Supplier approval terms.
- 2. Specifications of the raw materials and foodstuff receiving area.
- 3. Specifications of vehicles transporting raw materials and foodstuffs.
- 4. Health conditions for food handlers in the transport and supply chain.
- 5. Conditions for receiving each of (packaging materials - dry materials - refrigerated materials - frozen materials - chemicals and detergents).
- 6. An overview of good warehousing practices.
