This comprehensive 3-day workshop is perfect for dairy plant processing staff, supervisors, and management that have limited education, experience, and formal training in dairy processing systems as well as for those whose education and formal training are in need of a comprehensive update. This course covers a short history and overview of the US dairy industry from the cow to the consumer. An in-depth evaluation of the many important components of raw milk, their chemistry, microbiology, functionality and importance will be explored. Specific processing technologies covered in detail include milk processing; cheesemaking for standardized, processed and non-standardized cheeses; ice cream processing; heat-based pasteurization and aseptic processing; separation, homogenization & membrane processing; whey processing and drying. Dairy processing industry “Best Operational Practices” will be shared, including how to build credible dairy plant quality assurance and food safety programs. The US regulatory environment and specific government requirements will be explored, including FDA’s FSMA & the Preventive Controls for Human Foods as well as how to successfully interact with state and FDA dairy plant inspectors/investigators.

Learning Objectives:

• Overview of the US Dairy Industry
• Understanding the Impact Dairy Farm Practices on the Quality & Composition of Raw Milk
• Working Knowledge of how Raw Milk & Dairy Product Prices are Established
• Appreciation of Government Requirements for Dairy Plants including FSMA’s PCHF Regulation
• Exposure to Milk Chemistry & Microbiology (including dairy cultures)
• In-depth Overview on Dairy Processing Technologies Related to Milk Beverages, Cheese, Yogurt, Ice Cream, Concentration including Membrane Processing and Drying Technology
• Hands-on Practical Knowledge of Dairy Laboratory Testing Systems and Capabilities