How about learning how to make cheeses such as fresh Minas Gerais cheese (a fmalous local kind of cheese), mozzarella, cottage cheese and also yogurt, curd cheese, butter and other dairy products? This is what some COOMAP members are learning this week, as well as members’ wives and relatives, in the basic course on Milk Pasteurization and Dairy and Related Products Manufacturing.
The course, which is already closed to new participations, is being offered by COOMAP and is taught by Senar Minas and the Rural Union of Paraguaçu, through instructor Geancarlo de Souza Ferreira. He begins by explaining the differences between raw, boiled and pasteurized milk, and then teaches techniques for making each of its derivatives.
There are 12 participants, gathered at Poliesportivo Dom Bosco, following safety and social distancing procedures. This is another COOMAP initiative within the proposal of helping its members and their families to generate income, through qualification in order to promote improvement in their quality of life. COOMAP, for 64 years cultivating work, harvesting results!
