Here are the ten modules to complete the Dried Dairy Products Certificate. Once you complete this certificate you will get credit for 2-5 modules of the Basic Dairy Production Certificate.
MODULE 1: Intro to Dairy Production and Processing Industry
Module 1 is intended to be an overview of our U.S. dairy industry from farm to table, and to give context to where the dairy processing sector fits in the total dairy supply chain.
MODULE 2: Dairy Chemistry and Physics
Module 2 is important to understand the principles and aims of cleaning and sanitation in the production of dairy products.
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 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 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 6: Common Dairy Equipment
In module 6, we will be looking at the equipment used in dairy processing.
MODULE 13: Membrane Filtration Process
In module 13, we will look at the membrane separation and concentration technologies.
MODULE 14: Concentration, Evaporation, Drying
In module 14, we will be looking at concentration, evaporation, drying technologies.
MODULE 20: Dried Dairy Products I (Milk and Whey Powders)
In module 20, we will look at the two dried products categories: milk powder and whey powder.
MODULE 21: Dried Dairy Products II (WPC, WPI, Lactoferrin, Casein)
In module 21, we will be looking at the further dried product categories: powders of whey protein concentrate, whey protein isolate, lactoferrin, and casein.
If you've completed the Essential Certificate, you would only need to complete one to four additional modules to earn targeted micro certificates.
Conversely, if you've completed any of the micro certificates first, you would get credit for 2-5 modules of the fundamental 12 modules already completed.
And any modules you complete will be applied towards the full Advanced Certificate.
Qualified Individual Micro Certificate. Modules 8 & 10. GMPs and Food Safety Systems and Culture. These modules are needed by all plant personnel and can be repeated annually to meet FSMA refresher training requirements for Food Hygiene and Food Safety. The certificate would be perfect for new hires and annual refresher training for all plant workers.