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1981 study tour of dairy technicians in France



1981 study tour of dairy technicians in France



Maelkeritidende 94(15): 300-301, 303-305, 307



This article describes the following establishments visited during a study tour of France: a dairy factory at Moneteau producing liquid milk, fresh cheese, soft cheeses, yoghurt, cream and butter; the Grace packaging factory at Epernon, which produces Cryovac for ripening of rindless cheese; Preval's Camembert factory at Sourdeval, Normandy; Preval's Emmental factory at Montauban, Brittany; the dairy college, cooperative dairy and central dairy laboratory at Surgeres, in western France; and a cooperative dairy at Lezay, in central France, which processes about 20 million kg goats' milk/yr into a wide range of cheeses, including St. Maure, Le Chabi, Le Selles and Morbier. A cooperative dairy visited at Itzehoe, German Federal Republic, on the way to France, is also described. This dairy (Breitenburger Milchzentrale) produces liquid milk, cultured milks, butter, dried milk, and cheeses of the Edam, Gouda and Tilsit types. The description of the dairy college at Surgeres (1 of 4 such colleges in France) is complemented by a detailed account of the French dairy education system in general, which comprises 3 types of training: (i) a basic 2-yr course at dairy colleges for school-leavers of 15-16 years of age; (ii) a 3-yr diploma course for students who have completed at least 10 years of school education or have reached the required standard in the examination at the end of the basic course; (iii) a 1-yr course for workers who have been employed for more than or equal to 3 years in the dairy industry, leading to the same qualifications as the 2-yr basic course. After the 3-yr diploma course students can at some colleges take a further 2-yr course to qualify as higher-grade dairy technicians.

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