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Tel: 01270 613191 | Email: julieb@reaseheath.ac.uk
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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

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For more information on courses and trial facilities, please contact us on
01270 613191 or email: julieb@reaseheath.ac.uk

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Level 2 Food SafetyDairy Plant Equipment, Hygiene and CIP
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