April 18-19, 2006
Cal Poly Dairy Products Technology Center
San Luis Obispo, California
United States of America
Course Description
The Milk Processing Short Course is a two-day course which teaches each participant the basic scientific information and practical understanding needed to process milk for cheese and other dairy foods. Experts from universities and industry will serve as the course instructors.
Who Should Attend
The course should be valuable to supervisors, quality control personnel, and others involved in the cheese/milk industry and allied fields who seek a review or better understanding and want an appreciation for the technical aspects of milk processing.
Preliminary Course Schedule
Day I — April 6, 2005
The Foundations - Section 1
Milk composition and its effect on processing and product quality
Bacteriological testing of raw milk, processed milks and milk products
Regulatory sampling procedures for farm raw milk and processed milks, milk products
Inhibitor testing of raw milk, processed milk and milk products
The Components of Processing – Section 2
Chemical and bacteriological attributes affecting raw milk quality, safety, and processing
Bacterial pathogens of concern to dairy processors
Fluid flow and heat exchange
Milk separation, clarification and standardization using centrifugal processes
Dairy processing equipment – the inside and outside valves and pumps
Day II — April 7, 2005
The Components of Processing – Section 3
Pasteurization and Homogenization Principles
HTST equipment - Systems, design & control
Checking an HTST system - Proper operation, controls and recording keeping
Good Manufacturing Practices and Sanitation Standards Operating Procedures
Cleaning and Sanitizing to Insure Product Quality and Safety – Section 4
Cleaning, sanitizing principles for CIP, equipment and people
Sensory evaluation of milks – flavor attributes important to processors
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