The announcement was made by the Departmental Municipality of San José, through a press release. The training activity will take place on August 11 at the Hub of the Municipality of San José, located at 676 Asamblea Street in the city of San José de Mayo. The day will begin at 11:00 am and will last until 2:30 pm.
Programmed activities
From 11:00 a.m. to 12:00 p.m., good manufacturing and processing practices will be discussed. This first segment of the training is in charge of specialists from the Veterinary School of the University of the Republic (Udelar), Silvana Carro, Camila Moreira and Mauricio Bentancor.
Hygiene and disinfection are crucial elements in any food production process, and cheese production is no exception.
From 12:00 to 12:45 p.m., pharmaceutical chemistry Inés Martínez from Latitud Foundation from LATU will present a report of results on the impact of cleaning and disinfection on artisan cheese production. This segment will provide valuable information on how to maintain a clean and safe environment during production.
On the occasion, the thesis "Evaluation of cleaning and disinfection of artisanal cheese dairies in Uruguay".by female doctors Marcela Ramos, Angelina Cantesani and Florence Maltese.
From 1:15 p.m. to 2:00 p.m., Lic. Ronny Pelaggio of the Latitud Foundation will share his experience in the identification and management of cheese defects.
Finally, from 2:00 pm to 2:30 pm, there will be a space dedicated to consultations and exchange with the participants of the activity. A unique opportunity to interact with the experts and ask any questions about the production of artisan cheeses.
Free registration
Registrations can be made through the web form, which can be accessed through the following link: https://forms.gle/DoiQNzT5PadmffdU8. They can also be made by calling 4342 9000, interns 1090 o 1086.
The activity is made possible thanks to a partnership between the Departmental Government of San Joséthe program, the Continuing Education and the Faculty of Veterinary Medicine of the Udelarwith the support of the Artisan Cheese Association (ADQA).
