In module 5, we will be looking at higher heat, thermal operations that go beyond normal pasteurization conditions and are used in processing of fluid milk and other liquid dairy products.
We’ll see how flavored milks including chocolate and eggnog are made. There is an overview of fluid filling machines and various types of packaging materials.
We will finish by looking at quality factors for a range of fluid products. Unit operations of separation and homogenization together with basic pasteurization are covered in Module 4.
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 5 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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