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Dairy Plant Technician
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Course Outline
10 sections
1. Introduction to Dairy Processing
90 mins
9 topics
Overview of Dairy Processing
Milk Quality and Safety
Dairy Processing Equipment
Pasteurization and Homogenization
Cheese Production
2. Dairy Equipment and Machinery
90 mins
9 topics
Introduction to Dairy Equipment and Machinery
Types of Dairy Equipment
Selection Criteria for Dairy Equipment
Installation and Maintenance of Dairy Machinery
Cleaning and Sanitization of Dairy Equipment
3. Milk Reception and Storage
100 mins
10 topics
Importance of Milk Reception and Storage
Milk Receiving Procedures
Milk Storage Facilities
Temperature Control in Milk Storage
Hygiene Practices in Milk Reception and Storage
4. Pasteurization and Homogenization
80 mins
8 topics
Introduction to Pasteurization
Pasteurization Methods
Benefits of Pasteurization
Pasteurization Regulations
Introduction to Homogenization
5. Fermentation and Cultured Dairy Products
90 mins
9 topics
Introduction to Fermentation
Types of Fermentation
Fermented Dairy Products
Health Benefits of Fermented Foods
Fermentation in Food Preservation
6. Butter and Ice Cream Production
90 mins
9 topics
Introduction to Dairy Products
Butter Production Process
Types of Butter Varieties
Quality Control in Butter Production
Ice Cream Ingredients and Formulation
7. Cheese Making
80 mins
8 topics
History of Cheese Making
Cheese Making Ingredients
Cheese Making Process
Types of Cheese
Cheese Ripening and Aging
8. Packaging and Quality Control
70 mins
7 topics
Introduction to Packaging
Packaging Design Principles
Packaging Regulations and Standards
Quality Control in Packaging
Packaging Machinery and Automation
9. Waste Management and Sustainability
90 mins
9 topics
Introduction to Waste Management
Waste Generation and Quantification
Waste Minimization Strategies
Waste Collection and Transportation
Waste Treatment and Disposal
10. Regulatory Compliance and Food Safety
80 mins
8 topics
Introduction to Regulatory Compliance and Food Safety
Hazard Analysis and Critical Control Points (HACCP)
Good Manufacturing Practices (GMPs) in Food Industry
Food Labeling Regulations
Foodborne Illness Prevention and Control