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Dairy Online Certificate: Module 3 - Dairy Microbiology

Module 3 is intended to be an overview of fundamentals of dairy microbiology – including microorganisms (bacteria, fungi, viruses) and microbial growth factors and characteristics.

Module 3 Course Overview

Milk is a highly nutritious food even for microbes so it is important to understand that some microbes can spoil milk so it doesn’t taste good, some can make it become harmful to the consumer and yet others can help us make different products from milk like cheese or sour cream. 

Methods for detection and enumeration of microorganisms are discussed. We will see that there are both useful and harmful microorganisms in milk and milk products.

Learning Outcomes

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

  1. Explain the basics of microbiology and methods available to detect and enumerate microorganisms.
  2. Describe and identify the useful and harmful microorganisms associated with milk and milk products.

Themed Tracks

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 3 is part of the following themed tracks:

Dairy Quality Certificate. Modules 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. 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 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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TBD
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On demand
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Online

All Dairy Certificate Modules

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

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Dairy Online Certificate: Module 2 - Dairy Chemistry and Physics

TBD

Dairy Online Certificate: Module 3 - Dairy Microbiology

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Dairy Online Certificate: Module 4 - Fluid Milk I

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Dairy Online Certificate: Module 5 - Fluid Milk II

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Dairy Online Certificate: Module 6 - Common Dairy Equipment

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Dairy Online Certificate: Module 7 - Packaging

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Dairy Online Certificate: Module 8 - Current Good Manufacturing Practices

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Dairy Online Certificate: Module 9 - Cleaning and Sanitation

TBD

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

TBD

Dairy Online Certificate: Module 11 - Regulations and Standards for Dairy

TBD

Dairy Online Certificate: Module 12 - Sustainable Dairy Processing

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Dairy Online Certificate: Module 13 - Membrane Filtration Process

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Dairy Online Certificate: Module 14 - Concentration, Evaporation, Drying

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Dairy Online Certificate: Module 15 - Supply Chain Management for Non-Dairy Ingredients

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Dairy Online Certificate: Module 16 - Quality Systems and Finished Product Quality

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Dairy Online Certificate: Module 17 - Basic Cheese Making

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Dairy Online Certificate: Module 18 - Specialty Cheese Making

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

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

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

TBD

Dairy Online Certificate: Module 22 - Ice Cream

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Dairy Online Certificate: Module 23 - Cream and Butter

TBD

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.

Past Students' Work

Take a look at some recent projects our students have created.