{"id":19634,"date":"2010-12-10T22:24:09","date_gmt":"2010-12-10T20:24:09","guid":{"rendered":"http:\/\/staging.sillon38.com\/?p=19634"},"modified":"2010-12-10T22:24:09","modified_gmt":"2010-12-10T20:24:09","slug":"stages-speciaux-fromages","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2010\/12\/10\/stages-speciaux-fromages\/","title":{"rendered":"Stages \u00ab\u00a0sp\u00e9ciaux\u00a0\u00bb fromages"},"content":{"rendered":"<p><span style=\"color: #008000;\"><strong>LES ACCIDENTS DE FABRICATION LACTIQUE<\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\"> <span style=\"text-decoration: underline;\">PROGRAMME<\/span><\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211; A travers les exp\u00e9riences techniques de l\u2019ann\u00e9e, comprendre les diff\u00e9rents probl\u00e8mes que les fromagers ont rencontr\u00e9.<\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211; \u00a0 Reprendre les cons\u00e9quences\u00a0:<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">D\u2019un d\u00e9faut de fabrication<\/span><\/li>\n<li><span style=\"color: #000000;\">D\u2019un souci d\u2019\u00e9gouttage<\/span><\/li>\n<li><span style=\"color: #000000;\">D\u2019une implantation tardive de moisissures de surface<\/span><\/li>\n<li><span style=\"color: #000000;\">D\u2019un d\u00e9veloppement de pseudomonas<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\">&#8211; Reparler des conditions de s\u00e9chage affinage<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong><span style=\"text-decoration: underline;\">Date <\/span>: 04 janvier 2011 &#8211; <span style=\"text-decoration: underline;\">Horaires<\/span> : <\/strong>de 9h15 \u00e0 17h00<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong><span style=\"text-decoration: underline;\">Lieu<\/span><\/strong> : A la Chambre d&rsquo;Agriculture de l&rsquo;Is\u00e8re \u00e0 St Etienne de St Geoirs<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong><span style=\"text-decoration: underline;\">Co\u00fbt du stage\u00a0:<\/span><\/strong> 30 \u20ac \u00e0 l\u2019ordre de l\u2019agent comptable de Chambre d&rsquo;Agriculture de l&rsquo;Is\u00e8re<\/span><\/p>\n<p><span style=\"color: #008000;\"> <strong>MAITRISE DES PATES MOLLES ET DES PATES PRESSEES<\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\"> <span style=\"text-decoration: underline;\">PROGRAMME<\/span><\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211; A travers les produits apportes au stage, \u00e9laboration d\u2019une proc\u00e9dure de d\u00e9tection des accidents technologiques.<\/span><\/p>\n<p><span style=\"color: #000000;\"> &#8211; Fabrication en commun le matin avec du lait de vache en atelier fermier.<\/span><\/p>\n<p><span style=\"color: #000000;\"> &#8211; D\u00e9bat sur le choix des param\u00e8tres et les cons\u00e9quences.<\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211; D\u00e9gustation et comparaison des produits amen\u00e9s.<\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211;\u00a0 Les principaux d\u00e9fauts dans ce type de technologie.<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong><span style=\"text-decoration: underline;\">Date <\/span>: 05 janvier 2011 &#8211; <span style=\"text-decoration: underline;\">Horaires<\/span> : <\/strong>de 9h15 \u00e0 17h00<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong><span style=\"text-decoration: underline;\">Lieu<\/span><\/strong> : Chez M\u00e9lisa Mailler \u00e0 Voiron<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong><span style=\"text-decoration: underline;\">Co\u00fbt du stage<\/span> :<\/strong> 30 \u20ac \u00e0 l\u2019ordre de l\u2019agent comptable de Chambre d&rsquo;Agriculture de l&rsquo;Is\u00e8re<\/span><\/p>\n<p><span style=\"color: #008000;\"> <strong>LES FROMAGES A PATE PRESSEE CUITE<\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\"> <span style=\"text-decoration: underline;\">PROGRAMME<\/span><\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211; Mettre en pratique une fabrication \u00e0 p\u00e2te press\u00e9e cuite de type gruy\u00e8re.<\/span><\/p>\n<p><span style=\"color: #000000;\"> &#8211; Explication des phases de fabrication et ma\u00eetrise des risques technologiques.<\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211; Le matin fabrication en commun au GAEC de la Grand M\u00e8che \u00e0 Lans en Vercors, ensuite reprise des param\u00e8tres fondamentaux par \u00e9crit et les cons\u00e9quences de leur non respect.<\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211; Les param\u00e8tres d\u2019affinage, cons\u00e9quence des locaux sur la qualit\u00e9 du produit fini.<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong><span style=\"text-decoration: underline;\">Date <\/span>: 06 janvier 2011 &#8211; <span style=\"text-decoration: underline;\">Horaires<\/span> : <\/strong>de 9h15 \u00e0 17h00<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong><span style=\"text-decoration: underline;\">Lieu<\/span><\/strong> : au GAEC de la Grand m\u00e8che \u00e0 Lans en Vercors<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong><span style=\"text-decoration: underline;\">Co\u00fbt du stage<\/span> :<\/strong> 30 \u20ac \u00e0 l\u2019ordre de l\u2019agent comptable de Chambre d&rsquo;Agriculture de l&rsquo;Is\u00e8re<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><strong> INTERVENANTS<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\">&#8211; Michel Lepage &#8211; Marie-Annick Dye animatrice<\/span><\/p>\n<p><span style=\"color: #000000;\"> Contact\u00a0: Martine Maritano 04 76 93 95 22<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Producteurs de lait et transformateurs en fromages plusieurs stages organis\u00e9s d\u00e9but Janvier nous concernent.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,40],"tags":[1104,3665,5183],"class_list":["post-19634","post","type-post","status-publish","format-standard","hentry","category-enseignementformation","category-laitproduits-laitiers","tag-chambre-dagriculture-de-lisere","tag-marie-annick-dye","tag-stage"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Stages &quot;sp\u00e9ciaux&quot; fromages -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sillon38.com\/blog\/2010\/12\/10\/stages-speciaux-fromages\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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