Hands-On Cheese Making: Animal Production Seniors Master Queso Blanco and Mozzarella Production

*Monday, August 24, 2026*

As part of efforts to strengthen practical application and bridge theoretical knowledge with real-world practice, senior students in the Department of Animal Production at the Faculty of Agriculture, Food, and Environment carried out a hands-on training session under the practical module of the Meat and Dairy Technology course, supervised by Ms. Asrar Al-Hakeem.
The practical session featured hands-on training in making Queso Blanco and Mozzarella cheeses. Students explored the stages and steps involved in producing both varieties, along with the essential processing phases raw milk undergoes to become a final product, enhancing their practical skills and expertise in dairy processing.
This training reflects the Faculty’s continuous efforts to develop students’ practical competencies and equip them with hands-on expertise aligned with industry requirements in food manufacturing and animal production.