Basics of Milk and Dairy Foods Handling
- Skill Level
- Beginner Intermediate
- Length Content Access
- 365
- Sections
- 8
- Length
- 8 hours
- Language
- English
- Note
- This course is a shortened version of the Dairy Basics: Fundamentals of Quality and Safety workshop offered by the Penn State Department of Food Science. This course offers a certificate of completion.
Producing high-quality dairy foods is important for customer s and your business. Making sure your products are safe to eat is even more important.
In this self-paced course, educational videos, short readings, and knowledge check questions will guide you in learning about the components of milk and what aspects can affect the quality and safety of dairy foods from farm to finished product.
In this course, you will learn how to define milk quality and safety and how they are influenced. You will learn about the chemical and biological components in milk, their properties and functions, and how they affect dairy food quality and safety. You will learn about the factors that cause the composition of milk to vary and how that affects dairy products. You will learn about the nutritional components in milk. You will also learn about the factors that contribute to milk and dairy product flavor and how to prevent off-flavors. Finally, you will learn to identify hazards that are associated with producing dairy foods and how to control them.
Guided notes for each subsection of the course are provided to download and fill in as you go through the course. Links are provided for resources that you can access for additional information.
There are eight sections in this course, and each has a quiz at the end. You will need to achieve a score greater than 80% on each quiz to pass this course and receive a certificate of completion.
- Small-scale dairy food processors
- Individuals in the dairy industry who want basic training in dairy food quality and safety principles
You will learn the:
- Major chemical components in milk, their important properties, and their influence on the quality of dairy products
- Major biological components in milk and their influence on the quality and safety of dairy products
- Factors that influence variations in the chemical and biological composition of milk
- Primary nutrients in milk
- Factors that contribute to milk and dairy product flavor, and how to prevent off-flavors in dairy products
- Biological, chemical, and physical hazards associated with processing dairy foods, and what mechanisms can be used to reduce the risk of hazards in dairy products
- Best practices for manufacturing high-quality, safe dairy products
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