In module 6, we will be looking at the equipment used in dairy processing.
All dairy products start out as liquid milk so regardless the end product the liquid handling equipment consist of pumps, pipes-hoses, valves, fittings, and tanks.
Milk is fragile and perishable so it is important that the equipment chosen is of proper type and designed so it doesn’t damage the milk or milk product.
It is important this equipment is easy to clean and maintain so you’ll be introduced to 3-A Sanitary Standards and Practices upon which our industry relies to ensure our equipment helps us and does not contribute to problems of quality or safety.
After successful completion of this module, you will be able to:
Referred modules: N/A
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 6 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.
.png?width=45&height=45&name=price%20(2).png){kind=small}
