In module 20, we will look at the two dried products categories: milk powder and whey powder.
Dried dairy products are important because they turn milk into a shelf stable product not requiring refrigeration and having a longer shelf life. Dry milk and whey products are used in other food applications to provide a variety of functional benefits.
We will review standards for powders, the process steps used for their production, and their application. We will also learn quality and product defects.
After successful completion of this module, you will be able to:
Referred modules:
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 20 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.
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