Dairy processing and cheese production in Triesdorf

Certificate Course Dairy Processing & Cheese Production

To set up a dairy farm or to deepen your knowledge of cheese production - our 5-day seminar teaches the basics of dairy processing into fresh cheese, rennet cheese, semi-hard cheese and fresh dairy products.

Your further education
  • Duration  5 days
  • Language  German / English
  • Location  Campus Triesdorf
HSWT Certificate
Further dates

05.02. – 09.02.2024
10.06. – 14.06.2024
07.10. – 11.10.2024
or on request

Admission requirements

Basic knowledge of dairy processing


from 100€ per participant per day, plus travel and accommodation costs

Contents of the course Dairy Processing & Cheese Production in Franconia

In this course, dairy processing companies learn the theoretical and practical basics of cheese production. The 5-day seminar is aimed at milk producers who have little or no experience in dairy processing. Staff from farm cheese dairies and other businesses can improve their previous knowledge and exchange ideas with experts in the field.

Focal points of the HSWT Dairy Processing & Cheese Making Seminar

Theoretical course content:

  • basic theoretical knowledge of dairy microbiology
  • the use of rennet & cultures for cheese production & cheese ripening
  • Cultivation of yoghurt technology and selection of ingredients
  • Differences between the production of fresh cheese & rennet cheese

Technical & business contents:

  • technical prerequisites for starting milk processing on the farm
  • Structural & technical prerequisites for setting up a farm-based dairy business
  • Variants of filling & packaging
  • Recognition of product deficiencies & product defects

Practical course contents:

  • practical production of fresh cheese & rennet cheese
  • Practical production of semi-hard cheese
  • Practical production of fresh products such as yoghurt, soured milk & quark
  • Sensory testing of cheese or yoghurt & evaluation of own product
  • Other topics on request ...
Target group

Dairy producers, dairy personnel, small and medium-sized dairy producing or processing companies

Group size

Currently only group enquiries - Optimal group size 15 participants (min. 12, max. 24 participants)


HSWT lecturers, experts from the Agriculture Training Centre Triesdorf, other external specialists

Other languages

professional translation into Russian, Ukrainian, Armenian, Kazakh, Uzbek and other languages possible

The cost of the Cheese & Milk Processing Course includes

These services are included in the course fee:

  • Course fees
  • Transfer from arrival airport & to departure airport
  • Travel health insurance & liability insurance
  • Drinks and coffee breaks
  • Professional translation of the course and teaching materials (translated into the language of your choice)
  • Trips and excursions

The following costs are not included in the course fees, but may be offered in addition:

  • Accommodation in campus hotel or 3* hotels with breakfast.
  • Meals (lunch & dinner)
  • Additional cultural programmes during free time

Questions about the Dairy Processing Seminar & Certificate Course?