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

 In module 19, we will look at the manufacturing of Grade A cultured dairy products.

Module 19 Course Overview

Cultured dairy products discussed in this module are different from others like most cheese in that they must be made in a Grade A facility and while fermented like cheese may employ different starter cultures.

We will begin with a look at started cultures used in making cultured products, followed by manufacturing methods for yogurt, cottage cheese and other fermented milk products.

Learning Outcomes

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

  1. Explain what a starter culture is and does
  2. List common ingredients used to make and enhance cultured dairy products.
  3. Compare and contrast the manufacturing methods of yogurt, cottage cheese and other cultured products.
  4. Identify the quality parameters in this category of dairy products.

 

Referred modules:

  • Module 15

 

 

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 19 is part of the following themed track:

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.

calendar
On demand. Access any time.
clock
1-2 hours
location
Online
price (2)
$75
$50 Pacific states discount
(OR, WA, CA residents only)
75
Additional Information:
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All Dairy Certificate Modules

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

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

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Dairy Manufacturing Online Certificate: Module 3 - Dairy Microbiology

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Dairy Manufacturing Online Certificate: Module 4 - Fluid Milk I

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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

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Dairy Manufacturing Online Certificate: Module 9 - Cleaning and Sanitation

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

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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

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

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

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Dairy Manufacturing Online Certificate: Module 22 - Ice Cream

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Dairy Manufacturing Online Certificate: Module 23 - Cream and Butter

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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.

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