In this course, participants learn the processing technologies and practices of a fluid milk plant operation from the farm to receiving, to manufacturing, all the way to the customer. Areas of study are fluid milk, yogurt, cheese and frozen dairy desserts. Other topics covered are physical and chemical properties of fluid milk and milk components, raw milk quality supply, good manufacturing practices (GMPs), Pasteurized Milk Ordinance (PMO) and basic concepts of quality assurance and quality control and sensory evaluation of products.