Basic Dairy Science
COURSE AIMS
To develop an understanding of the scientific principles related to the processing of liquid milk and the manufacturing of dairy products
COURSE OBJECTIVES
To enable course participant to:-
• Demonstrate knowledge of the science and composition of milk and dairy products
• Work hygienically and safely in a dairy industry environment
• Work effectively in a team to solve technological problems
• Demonstrate within the dairy industry knowledge of quality assurance techniques commonly used within the dairy industry
WHO IS THE COURSE FOR?
Laboratory Technicians, Processing and Manufacturing Operatives and team leaders
PRE-REQUISITE
N/A
DURATION/FORM
2 Days
COURSE CONTENT
- Dairy Components
- Basic chemistry; Physico-chemical properties: to include density, freezing point, acidity Chemical composition: to include fat, proteins, enzymes, lactose, vitamins, minerals Change during storage; effects of heat treatment
- Dairy microbiology
- Basic micro-biology; significant and classification of micro-organisms; bacteria; morphology; factors affecting growth; biochemical activity; enumeration; bacteria in milk: to include lactic acid, coliform butyric acid, propionis, putrefication. Fungi: to include yeasts, moulds, classification, growth, metabolism. Bacteriophages; sources and control of micro-organisms, food spoilage
- Quality Testing Laboratory test methods: to include physical, mirco-biology and chemical analysis. Milk quality standards
- Basic Unit Operations
- Primary products
- Heat Treatments
- Overview of separation and homogenization
- Legislation
- Assessment
HEALTH, SAFETY AND QUALITY
Health, safety and quality issues will be addressed throughout the course at the appropriate times
You can find out more about our courses and costs here.
