This course aims to provide fundamental knowledge on milk from a nutritional, physical, chemical and microbiological perspective with an overview of the application of the fundamentals of dairy science and technology from milk production throughout processing and manufacture. The participants will learn the basic processes and technologies used in the dairy industry with a focus on the quality and safety aspects.

COURSE CONTENT

Module 1  – Milk constituents and their technological significance

Module 2 – Milk production, collection and reception

Module 3 – Fundamentals of dairy processing: an overview of the main steps applied in milk processing

Module 4 – Manufacturing technology of dairy products (liquid milk, fermented milk products, butter, milk powder, cheese, ice cream, condensed milk, whey-based products), Cleaning and sanitation in the dairy industry

LEARNING OUTCOME : To gain knowledge on the major constituents of milk and their technological properties To gain knowledge on clean milk production, storage, transportation and reception To gain a fundamental knowledge on the principles and core technologies used in dairy processing To describe the basic manufacturing steps of major milk products To understand the hygienic aspects of milk production and processing To gain knowledge on the cleaning and sanitation techniques used in the dairy industry.