IPB University Introduces Pasteurization and Cheese Making Techniques in the SPPI 2024 Agricultural Enrichment Program
IPB University through the Directorate of Agromaritime Community Development (DPMA) held an Agricultural Enrichment Program in the Livestock cluster as part of the activities of the Bachelor of Indonesian Development (SPPI) Batch 2.
This activity was held at the Cipatat Infantry Education Center (Pusdikif), Bandung, presenting various materials focusing on milk processing techniques and cheese making. The program aims to increase the participants’ understanding of the milk production process and its processed products.
During this program, Muhammad Arifin, SPt, MSi, an expert in the field of animal sciences, brought material on milk processing techniques. Participants get insight into the process of pasteurization and sterilization of milk, as well as the types of milk available. Arifin also explained about the type of heating used in the milk processing methode to maintain the quality and safety of the product.
One of the highlights of this program is the practical session of making mozzarella. In this session, participants are given direct training on various cheese making techniques, especially making mozzarella.
Arifin explained various types of cheese, including quality requirements for mozzarella cheese, as well as the raw materials used. Participants were also taught about the steps in the process of making mozzarella cheese, from the preparation of ingredients to the final result that is ready to be enjoyed.
Muhammad Arifin emphasized the importance of the quality of raw materials in the cheese making process, and how each stage in production contributes to a quality final result.
“Success in making cheese, especially mozzarella, is very dependent on the selection of good raw materials and the right processing process. This is an important step in ensuring the final product has an optimal taste, texture, and freshness,” he said.
This program is designed to provide a deeper understanding to the participants about the importance of quality maintenance in the livestock industry, especially in milk and cheese production.
Participants also get the opportunity to interact directly with various processing techniques used in the industry, as well as gain valuable practical experience in the manufacture of dairy products.
With this program, it is hoped that participants can develop their expertise in milk processing techniques, cheese making, and other production processes related to the livestock industry. This not only helps improve product quality, but also supports sustainable development in the Indonesian livestock sector. (*/Rz) (IAAS/IAN)
