In module 21, we will be looking at the further dried product categories: powders of whey protein concentrate, whey protein isolate, lactoferrin, and casein.
Milk and dairy products are highly nutritious and as a result are uniquely important for their contribution to nutrition for selected groups in our population such as infants, senior citizens, and athletes.
We will see standards for powders, the process steps used for their production, and their application. Finally, we will cover 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 21 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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