To develop an understanding of the technological principles related to liquid milk processing systems in the dairy industry
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
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.
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