By the end of the program, you will be able to:
MODULE 15: Supply Chain Management for Non-Dairy Ingredients
In module 15, we will look at a broad array of non-dairy ingredients that, when added to milk, help us make delicious and safe dairy products like yogurt, ice cream, cheese and more!
MODULE 16: Quality Systems and Finished Product Quality
In module 16, we will look at a Quality System including sampling, testing, and inspection of our ingredients, in-process products, and finished products.
MODULE 17: Basic Cheese Making
In module 17, we will look at the definition of cheese, classification cheese, cheese production, utilization of cheese whey as well as the quality and safety aspects in cheese.
MODULE 18: Specialty Cheese Making
Module 18 focuses on the broad categories of specialty cheeses.
MODULE 19: Grade A Cultured Dairy Products
In module 19, we will look at the manufacturing of Grade A cultured dairy products.
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.
MODULE 22: Ice Cream
In module 22, we will look at the definition and types of ice cream, the manufacture of ice cream, and its structure.
MODULE 23: Cream and Butter
In module 23, we will be looking at the definition of cream and butter as well as the standards for these products.
“As one of the nation’s largest dairy producers, we have an ongoing need for a skilled workforce with core knowledge of dairy science, manufacturing, and products. That’s why we’re excited to support the new Dairy Manufacturing Online PACE program at Oregon State. This program will help people in dairy – and those interested in the sector – to develop the skills and knowledge they need to help ensure the success of co-ops like ours for years to come.” ~ Greg Chandler - Darigold
We offer short ("micro") certificates for the following specialty areas. These may be completed independently or in conjunction with an Essential or Advanced Certificate program.
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. Intended audience for this track includes new hires and annual refresher training for all plant workers.