Module 1 is intended to be an overview of our U.S. dairy industry from farm to table, and to give context to where the dairy processing sector fits in the total dairy supply chain.
We will examine several economic indicators and statistics to help us understand the size and scope of our industry. Next, we will look at the species and breeds of animals supplying our milk. Then we will review some farming practices used by our farmers to generate the milk we need for processing.
Lastly, we will take a high-level look at the range of products that we can make for our customers and consumers.
This is the only module in this course that will explore primary production practices while subsequent modules focus on the processing or manufacturing aspects of the industry.
After successful completion of this module, you will be able to:
Further certificates using a themed track. If a learner completed the Basic Cert 1st they would only have to add from 1-4 modules for various add on Certificates. Conversely, if they completed and track-based certificate first they would get credit for 2-5 modules of the basic 12 already completed.
Module 1 is part of the following themed tracks:
Dairy Quality Certificate (consists of 1, 2, 3, 4, 5, 6, 15, 16)
This series/track includes course introduction, Dairy Chemistry, Dairy Microbiology, Pasteurization technologies, Sanitation, Supply Chain Management and Quality Systems. The intended audience for this track includes existing and new or aspiring members a plant’s Quality Department.
Dairy Food Safety Certificate (consists of 1, 8, 10, 11, 15)
This series/track includes course/dairy introduction, GMPs Food Safety Systems, and Culture, Regulatory Environment for Dairy, and Supply Chain Management (Could add module 4 for detail on pasteurization process. The intended audience for this track includes new, existing or aspiring members of the plant’s Food Safety or HACCP teams. This track could also appeal to new and existing regulatory personnel and 3rd party auditors seeking to expand their qualifications to include the dairy industry.
Fermented Dairy Products Certificate (consists of 1, 2, 3, 4, 5, 6, 17, 18, 19)
This series/track includes course introduction, Dairy Chemistry, Dairy Microbiology, Pasteurization technologies, Sanitation, Fundamentals of Cheese Making, Specialty Cheeses, and Cultured Dairy Products. The intended audience for this track includes all levels of plant personnel involved in the production of fermented dairy products.
Dried Dairy Products Certificate (consists of 1, 2, 3, 4, 5, 6, 13, 14, 20, 21)
This series/track includes course introduction, Dairy Chemistry, Dairy Microbiology, Pasteurization technologies, Sanitation, Membrane Technologies, Evaporation and Drying, Milk Powders and Whey Powders. The intended audience for this track includes all levels of plant personnel involved in the production of dry milk and whey products.
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