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Dairy Manufacturing Online Certificate: Module 2 - Dairy Chemistry and Physics

Module 2 is important to understand the principles and aims of cleaning and sanitation in the production of dairy products.

Module 2 Course Overview

Cleaning and Sanitation are critical elements of producing safe and high quality dairy products. In this module, we will be looking at the importance and challenges of cleaning and sanitation of equipment and processes in dairy manufacturing.

We will learn basics of fouling (deposit) and its definition, the importance of biofilms, cleaning and disinfection, principles of cleaning, definitions, and cleaning procedures.

Learning Outcomes

After successful completion of this module, you will be able to:

  1. Describe the basics of fouling (deposit) formation as well as importance of fouling.
  2. Identify the typical dairy residues and describe the ways to remove them.
  3. Discuss the principles of cleaning and disinfection and describe cleaning procedures.

Referred modules:

  • Module 8: Good Manufacturing Practices
  • Module 10: Food Safety Systems and Culture

Micro Certificates

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.

calendar
On demand. Access any time.
clock
2 hours
location
Online
price (2)
$75
$50 Pacific states discount
(OR, WA, CA residents only)
75
Additional Information: There are no prerequisites and this program is open to everyone, regardless of location.

Ask us about Team Training. We can customize this program to fit your organization's specific needs.

All Dairy Certificate Modules

Dairy Manufacturing Online Certificate: Module 1 - Introduction to Dairy Production and Processing Industry

On demand. Access any time.

Dairy Manufacturing Online Certificate: Module 2 - Dairy Chemistry and Physics

On demand. Access any time.

Dairy Manufacturing Online Certificate: Module 3 - Dairy Microbiology

On demand. Access any time.

Dairy Manufacturing Online Certificate: Module 4 - Fluid Milk I

On demand. Access any time.

Dairy Manufacturing Online Certificate: Module 5 - Fluid Milk II

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Dairy Manufacturing Online Certificate: Module 6 - Common Dairy Equipment

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Dairy Manufacturing Online Certificate: Module 7 - Packaging

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Dairy Manufacturing Online Certificate: Module 8 - Current Good Manufacturing Practices

On demand. Access any time.

Dairy Manufacturing Online Certificate: Module 9 - Cleaning and Sanitation

On demand. Access any time.

Dairy Manufacturing Online Certificate: Module 10 - Food Safety Systems and Culture

On demand. Access any time.

Dairy Manufacturing Online Certificate: Module 11 - Regulations and Standards for Dairy

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Dairy Manufacturing Online Certificate: Module 12 - Sustainable Dairy Processing

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Dairy Manufacturing Online Certificate: Module 13 - Membrane Filtration Process

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Dairy Manufacturing Online Certificate: Module 14 - Concentration, Evaporation, Drying

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Dairy Manufacturing Online Certificate: Module 15 - Supply Chain Management for Non-Dairy Ingredients

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Dairy Manufacturing Online Certificate: Module 16 - Quality Systems and Finished Product Quality

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Dairy Manufacturing Online Certificate: Module 17 - Basic Cheese Making

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Dairy Manufacturing Online Certificate: Module 18 - Specialty Cheese Making

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Dairy Manufacturing Online Certificate: Module 19 - Grade A Cultured Dairy Products

On demand. Access any time.

Dairy Manufacturing Online Certificate: Module 20 - Dried Dairy Products I (Milk and Whey Powders)

On demand. Access any time.

Dairy Manufacturing Online Certificate: Module 21 - Dried Dairy Products II (WPC, WPI, Lactoferrin, Casein)

On demand. Access any time.

Dairy Manufacturing Online Certificate: Module 22 - Ice Cream

On demand. Access any time.

Dairy Manufacturing Online Certificate: Module 23 - Cream and Butter

On demand. Access any time.

Instructors

Sheri Cole
Sheri Cole is assistant professor, dairy extension and sustainable food manufacturing, Oregon State University. She's a highly accomplished R&D, Food Safety and Quality executive with extensive Fortune 500 business and technical experience. She's passionate about food and how to integrate innovative ideas from the culinary world into the retail food space. 
Marc Bates
Lead Instructor for Preventive Controls for Human food.
Prior- In the last 50 years I have always worked in, at or for a company that makes cheese. Food Safety auditor/consultant work during the past 17 years as well.
Zeynep Atamer
Zeynep Atamer is an Extension Dairy Processing Specialist.

Past Students' Work

Take a look at some recent projects our students have created.