Manufacturing and Production

Dairy Processing and Milk Handling

Milk begins losing quality the moment it leaves the animal, and most of what goes wrong in a dairy was decided before the tanker reached the intake bay. This course follows that chain. Delegates work through raw milk composition and the tests that decide whether a delivery is accepted, including reductase, antibiotic residue and titratable acidity. Cold chain from farm to factory is covered, since temperature history explains most rejections. Separation, standardisation and homogenisation follow. Pasteurisation is treated in operational detail: time and temperature combinations, plate heat exchanger operation, flow diversion and the records that prove a batch was safe. Cultured products, yoghurt and cheese making are covered through their fermentation control. Ultra high temperature processing and aseptic filling are addressed. Cleaning and the risk of chemical carryover follow. The course closes on shelf life, on spoilage investigation and on effluent from a dairy plant.