Module 2 is important to understand the principles of dairy chemistry and physics.
Module 2 is intended to be an overview of milk gross composition and structure such as milk fat, lactose, proteins, and enzymes as well as minerals and vitamins. We will review chemical and physical characteristics of major components as well as the quality parameters of the components.
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 2 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.
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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