Butter Technology
COURSE AIMS
To develop an understanding of the technological principles relating to butter manufacturing systems in the diary industry
COURSE OBJECTIVES
To enable participants to:-
- Demonstrate knowledge of the technological and commercial principles underpinning the manufacture of high quality butter
- Work hygienically and safely in the dairy industry environment
- Work effectively in a team to solve technological problems
- Demonstrate an in depth knowledge and understanding of the quality assurance systems and tests commonly used
WHO IS THE COURSE FOR?
Manufacturing Operatives and First Line Managers
PRE-REQUISITE
N/A
DURATION/FORMAT
2 Days
COURSE CONTENT
- Definitions, composition and legislation, including additives
- Butter classification and types
- Principles of butter making
- Cream treatment: Temperature treatment: Fat crystallisation: Hard fat: Soft fat:Bacterial ripening
- Butter production: Batch production: Stages of recovery , Control of continuous production, Stages of production, control of composition
- Product: Grading & Quality
- Packaging and storage
- Practical
- Quality testing
- Assessment
HEALTH, SAFETY AND QUALITY
Health, safety and quality issues will be addresses throughout the course at the appropriate times.
PROGRESSION
COURSE COST
For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk