Dairy Processing 101 is a three-day comprehensive introduction to Dairy Processing including dairy chemistry, microbiology, processing equipment and technology, Grade “A”, FDA & USDA government programs.

This comprehensive 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, including how raw milk and dairy product pricing is established and regulated. An in-depth evaluation of the many important components of raw milk, their chemistry, microbiology, functionality, and importance will be explored. Emphasis on casein and whey proteins, milk fat and their byproducts will also be covered. 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.