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