Join Olivier Laurin, Senior Cheese Science Technologist, and Benjamin Iesalnieks, Dairy Culture and Enzyme Application Specialist, for a deep dive into Coagulation and curd cutting 101. We'll examine the fascinating physico-chemistry behind the process and guide you through the essential steps of coagulation and curd cutting.

In this session, participants will hear best practices for ensuring effective cleaning and sanitation. Presenters will provide real world case studies on biofilms, common sanitation mistakes and information on how to use indicators for detection and control.

The Dairy Plant Food Safety Workshop is designed to help dairy processing facilities improve pathogen control practices including PEM, sanitation, and sanitary design.

Fermentation via lactic acid bacteria is critical to the manufacture of many cheese varieties; it is also one of the more complex and evolving areas of cheese making technology.

Brazil's cheese industry has experienced unprecedented growth and innovation in recent years. While producers in cheesemaking regions like Minas Gerais work to preserve family traditions, others - particularly in states like São Paulo and Santa Catarina - are revolutionizing how cheese is produced, marketed, and consumed in the country.