Fermented Milk Making

Fermented milk processing is an important sub-sector in food processing industry in Rwanda where the demand of these product is high on the market. However, there is insufficient fermented milk processing plants as well as skilled personnel. The competence of fermented milk focuses on equipping the learners with hands-on experience in making fermented milk products, thereafter the learner can work in milk processing plants or be self employed. This competence is intended for learners who have successfully completed the certificate IV. At the end of this competence, learners will be able to prepare the work area and equipment, and processing raw milk into ikivuguto and yogurt. Learners will work in dairy industry performing a range of tasks related to fermented milk with high degree of efficiency and effectiveness, under minimum supervision. Basic knowledge of Chemistry (groups of organic minerals, titrations), biochemistry (bio-molecules: basics in carbohydrates, lipids, proteins, vitamins and minerals )