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Dairy Manufacturing Online Certificate: Module 5 - Fluid Milk II

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.

Module 5 Course Overview

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.

Learning Outcomes

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

  1. Explain the higher heat thermal operations that are applied in manufacturing of fluid milk as well as other liquid dairy products.
  2. Describe the requirements applied in different heating processes.
  3. List the types of fillers used in dairy products.
  4. Give examples of packaging used in fluid milk products.
  5. Understand how different flavored milks are made.
  6. Know some quality factors influenced by a heating process.

Referred modules:

  • Module 4

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 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.

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:
Ask us about Team Training. We can customize this program to fit your organization's specific needs.

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.

Past Students' Work

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