Yogyakarta – Local and international students participating in the Short Course in Agri-Food Sector 2026 at the Faculty of Agricultural Technology, Universitas Gadjah Mada (FTP UGM), had the opportunity to visit the dairy product processing pilot plant of the Department of Food and Agricultural Product Technology on Wednesday, (Apr. 15). The visit provided participants with hands-on exposure to dairy processing, with a particular focus on mozzarella cheese production.
The activity began with an introduction to the milk analyzer, an instrument used to examine the quality of fresh cow’s milk before further processing. Participants learned how the equipment helps ensure that the milk meets the quality standards required in the dairy processing industry and how milk quality can affect the final product.
One of the main highlights of the visit was the mozzarella cheese-making process. Participants received an in-depth explanation of the equipment used in cheese production and were introduced to each stage of the mozzarella-making process, from process control and curd cutting to cheese stretching. They were also given the opportunity to take part directly in the stretching and molding process, allowing them to gain practical and applicable experience in dairy product processing.
After learning about mozzarella production, the tour continued to the ice cream and yogurt production rooms. There, students observed various stages involved in processing other dairy products. As a token of the visit, each participant received a package of products made directly at the pilot plant.
The activity concluded with a question-and-answer session led by Arza Mandega, S.T.P., a cheese expert from PT Mazaraat Lokanatura Indonesia. During the discussion, Mandega shared his insights on quality control in cheese production, offering valuable perspectives on standards and best practices in the cheese industry. The students showed great enthusiasm throughout the session and actively raised questions, reflecting their strong interest in the topic.
This visit not only provided students with valuable practical experience but also deepened their understanding of dairy processing and quality control. Moreover, the activity strengthened international collaboration in food technology by combining practical learning with expert guidance.
Author: Firstnandita Keisha
Documentation: Documentation Team of Short Course in Agri-Food Sector 2026
