TECNOLOGICAL SCHOOL OF MILK AND CHEESES OF CAMPOS GERAIS REGION: CREATING, OPERATING AND RESULTS

Authors

  • Alessandro Nogueira Universidade Estadual de Ponta Grossa
  • Ivo Mottin Demiate Universidade Estadual de Ponta Grossa

Keywords:

Fine cheeses, Training, Dairy industry, Cheese-making.

Abstract

This study is about the creation and the operation of Technological School of milk and cheeses (ETLQueijos), linked to the Food Engineering Department (State University of Ponta Grossa), for undergraduate and graduate training levels, milk producers and industrial staff of the dairy sector in the art of cheese-making, with emphasis on ripened cheeses. To achieve these goals a cheese pilot plant was set up in the Agrifood Technology Center (CTA) and professors of the Food Engineering Department and guests are responsible for short and long term training courses. Besides the extension project, it was implemented a research line about cheese and dairy products in the Master on Food Science and Technology Program in order to generate results that can be shared in the offered training courses. In three editions of the Extension Course in cheese-making (total workload of 130 h/edition), 70 professionals of dairy industry, from Paraná, São Paulo and Santa Catarina were trained. In addition, more than 20 undergraduate students of Food Engineering work in cheese-making protocols and assistance in the processing line what will certainly be very important for their professional life.

Author Biographies

Alessandro Nogueira, Universidade Estadual de Ponta Grossa

Doutor em Processos Biotecnológicos Agroindustriais, Departamento de Engenharia de Alimentos e Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos da Universidade Estadual de Ponta Grossa, Coordenador da Escola Tecnológica de leite e Queijos dos Campos Gerais.

Ivo Mottin Demiate, Universidade Estadual de Ponta Grossa

Doutor em Agronomia (Energia na Agricultura), Departamento de Engenharia de Alimentos e Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos da Universidade Estadual de Ponta Grossa, vice-Coordenador da Escola Tecnológica de leite e Queijos dos Campos Gerais.

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Issue

Vol. 8 No. 1 (2012): Janeiro-Junho de 2012

Section

ARTIGOS

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