Seminar: Advance & Innovation for Yogurt & Cheese Seminar 28-29 Jan 2019
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Tinnakorn group invited cheese and yoghurt manufacturing from all provinces of Thailand and Myanmar to join a two-day seminar on the topic of Advance & Innovation for Yogurt & Cheese Seminar. Our guest speaker was Mr Angelo, a Dairy technologist, Sales & Applications Area Manager from Sacco (Italy). He was an expert in Cheese and yoghurt production for almost 20 years. This seminar was limited for only manufacturers and experts in cheese and yoghurt production in order to enhance a deeper knowledge and increase problem capability in the fields.
Our company is thankful to all our participants and professors from manufacturers and universities for joining our seminar. We are glad to be a part to help to develop the cheese and yoghurt industry in Thailand, which will increase economic value to our society.
The agendy of our seminar as below :
28 Jan 2019
Location : Landmark Bangkok Hotel
Influence of processing parameters (milk standardization, addition of hydrocolloids, homogenization, heat treatment, fermentation, cooling, shear stress, packaging)
Cultures range for yogurt & Fermented milk (characteristics & metabolic functions, parameters that affect acidifying activity)