In module 14, we will be looking at concentration, evaporation, drying technologies.
These important technologies are used to remove water from milk, cream or whey to make additional types of stand-alone products or ingredients for other foods.
We will review the common definitions used in these technologies, working principles of separators, evaporators and dryers.
We will also learn briefly about the finished products obtained in the dairy industry while using these technologies.
After successful completion of this module, you will be able to:
Further certificates using a themed track. If you completed the Basic Cert 1st you would only have to add from 1-4 modules for various add on Certificates. Conversely, if you completed and track-based certificate first you would get credit for 2-5 modules of the basic 12 already completed.
Module 14 is part of the following themed track:
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.