Dmitry Tikhomirov

Production capacity 12-30 tons / day The management of the workshop for the production of cheeses: Kachotta, Kachokavallo, Mozzarella, Burrata, Gouda. Control of the entire process chain Staff management, number of 12 people. Reception, training and placement of personnel. Calculations of planned and production cost estimates.

Technologist cheesemaker for 5 restaurants Production capacity 500 liters / day Development and implementation of a mini-cheese factory project based on restaurants. Equipment selection. Search and selection of optimal raw materials. The organization of the process. Production of Italian cheeses: Burrata, Mozzarella, Ricotta, Cacocavallo,Cacciotta. Sending to restaurants.

Production of cheeses Brynza, Gouda, Russian Processing capacity: 500-800 liters of cow's milk per day. - Milk acceptance - Milk preparation (maturation) - Pasteurization - The introduction of CaCl, starter cultures, rennet - Determination of the flow point - Cutting clot / cale - Further work with cheese grain, depending on the type of cheese - Control over pressing, pH, salting, drying and ripening cheese - Affinage Sending cheeses to farm stores.

Cheese production: Camembert, Buche-de-Chevre, Gouda. 300-350 liters of goat milk per day Help to the main chef cheesemaker at all stages of production: - Milk acceptance (operation by Ekomilk express analyzer) - Pasteurization - The introduction of starter cultures, rennet - Determination of the flow point - Cutting a bunch / necklace - Further work with cheese grain, depending on the type of cheese - Control over pressing, salting, drying and ripening of cheeses - Study of affinage techniques

Restaurant at 3 *** hotel, Karpathos island, Greece. Preparation and help in cooking. Residue control.

"Microbiology of milk and dairy products. Organization of microbiological control."

"Master-cheesemaker"