After the previous cheese fermentation webinar, we received numerous requests for assistance with challenges experienced during cheesemaking.
This follow up webinar focused on the most common challenges during cheesemaking.
Hans focused on the following topics:
- Pasteurization
- Renneting
- Curd during cooking
- Curd during salting
- Brining
- Ripening
VIEW THE RECORDING
ABOUT OUR SPEAKER
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Hans Keller achieved his M.Sc (Agric) degree in Microbiology.
He worked for the biggest part of his career at ARC-Irene in the Dairy section as a researcher and was also involved in product development & improvement.
After his ARC days, he acted as a consultant, mainly for Dynamiko (Dairy Cheret), where his focus areas were trouble shooting and training.
Hans was also involved in the establishment of the Grootplaas Cheese Academy.
He is currently retired but not nearly retired from his passion for cheese making and is still an active reader of Science and Technology.
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