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Dairy Online Certificate: Module 4 - Fluid Milk I

In module 4, we will be looking at the unit operations involved in fluid milk processing and dairy products manufacture.

Module 4 Course Overview:

The pasteurization process is critical to the safety of our dairy products.

We will see main dairy operations in fluid milk processing: separation, homogenization, and thermal processing (high temperature short time and vat pasteurization) for white milk products.

Higher heat thermal processes, flavored milks, filling and packaging are covered in Module 5 – Fluid Milk II.

Learning Outcomes

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

  1. Explain the main unit operations involved in processing of milk and manufacture of dairy products.
  2. Describe the processes such as clarification, separation, homogenization, pasteurization.

Referred modules:

  • Module 5

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 4 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
location
Online

All Dairy Certificate Modules

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

TBD

Dairy Online Certificate: Module 2 - Dairy Chemistry and Physics

TBD

Dairy Online Certificate: Module 3 - Dairy Microbiology

TBD

Dairy Online Certificate: Module 4 - Fluid Milk I

TBD

Dairy Online Certificate: Module 5 - Fluid Milk II

TBD

Dairy Online Certificate: Module 6 - Common Dairy Equipment

TBD

Dairy Online Certificate: Module 7 - Packaging

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Dairy Online Certificate: Module 8 - Current Good Manufacturing Practices

TBD

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

TBD

Dairy Online Certificate: Module 13 - Membrane Filtration Process

TBD

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

TBD

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

TBD

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

TBD

Dairy Online Certificate: Module 17 - Basic Cheese Making

TBD

Dairy Online Certificate: Module 18 - Specialty Cheese Making

TBD

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)

TBD

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

TBD

Dairy Online Certificate: Module 22 - Ice Cream

TBD

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.