01 DEC
2017
Batch Pasteurisation for Artisan Dairies
The School of Artisan Food
This professional level one-day course is dedicated to exploring batch (LTLT) pasteurisation and includes a practical demonstration of the process.
Led by our dairy industry expert and cheesemaking instructor Paul Thomas, this course has been specifically developed for start-up and existing artisan cheesemakers, dairy farmers as well as anyone working in the food industry.