Dairy Science, Milk Processing & CIP
Dairy Science, Milk Processing & CIP
For further information on this course please click here.
Dates available on request.
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.
Liquid Milk & CIP
COURSE AIMS
To develop an understanding of the technological principles related to liquid milk processing systems in the dairy industry
COURSE OBJECTIVES
Course objectives To enable course participants:- • Demonstrate a knowledge of the technological and commercial principles underpinning the processing of high quality liquid milk products • Operate a range of liquid milk processing and monitoring equipment • Work hygienically and safely in a dairy industry environment • Work effectively in a team to solve technological problems
WHO IS THE COURSE FOR?
Processing and Manufacturing Operatives and Team Leaders Maintenance Engineers
PRE-REQUISITE
N/A
DURATION/FORMAT
2 Days
COURSE CONTENT
Definitions, Composition and Legislation • Standardisation and Blending • Pasteurisation: to include definitions, reasons, time/ temperature, combination, effects, stages and critical control points • Homogenisation: to include design principles, single stage and two stage • Centrifugal separation: to include design principles, semi-open, hermetic and bactofugation • Cream Production • Cream Butter • Quality Testing • HACCP for Milk • Assessment • Practical
HEALTH, SAFETY AND QUALITY
Health, safety and quality issues will be addressed throughout the course at the appropriate times.
PROGRESSION
COURSE COST
You can find out more about our courses and costs here
Yoghurt Manufacture
COURSE AIMS
To develop an understanding of the technological principles relating to yoghurt formulation and manufacturing systems in the dairy industry
COURSE OBJECTIVES
To enable delegates to:
- Be aware of the requirements of the code of practice for the composition and the labelling of yoghurt
- Understand the technology of yoghurt ingredients
- Formulate yoghurt to meet required quality attributes
- Understand the manufacturing process including operating principles of processing equipment
- Understand the causes of common quality faults
WHO IS THE COURSE FOR?
Manufacturing operatives and First line managers or those who want to manufacture yoghurt and understand the theory behind it
PRE-REQUISITE
N/A
DURATION/FORMAT
2 Days
COURSE CONTENT
- Code of practice
- Ingredients
- Formulating to specific attributes
- Quality assurance- what good looks like and the causes of common faults
- Batch mixing
- Processing
- Incubation
- Cooling and packing
HEALTH, SAFETY AND QUALITY
Health, safety and quality issues will be addressed 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
Dairy Plant Equipment, Hygiene and CIP
COURSE AIMS
To develop a basic understanding of the technological and commercial issues related to the cleaning and disinfection of plant and equipment used in the processing of liquid milk and the manufacture of dairy products
COURSE OBJECTIVES
To enable course participants to:-
• Demonstrate knowledge of the technological and commercial principles underpinning the cleaning and disinfection of plant and equipment
• Work hygienically and safely in a dairy industry environment
• Work effectively in a team to solve technological problems
WHO IS THE COURSE FOR?
Processing and manufacturing operatives
Hygiene operatives
PRE-REQUISITE
N/A
DURATION/FORMAT
1 Day
COURSE CONTENT
Definitions of detergents and disinfectant types
• Why cleaning is necessary
• Problems with ineffective or negligent cleaning, Contamination issues
• Manual cleaning
• Cleaning in place
• Cleaning schedules and documentation
• Chemical storage and usage
• Legislation and regulations to include COSHH
• Monitoring and quality assurance
• Hygienic design
• Instrumentation and control
• Registration
• Assessment
HEALTH, SAFETY AND QUALITY
Health, safety and quality issues will be addressed throughout the course at the appropriate times.
PROGRESSION
N/A
COURSE COST
For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk
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