Dairy Processing Operators Training Understanding Milk & Milk Products

Course details

OVERVIEW

The course is targeted at plant operators in milk powder, casein and membrane filtration plants. The aim is to give operators an understanding of the process they control. It includes a summary of the individual parts of the process and its function.

OBJECTIVES

This course is intended to give all Dairy Processing Personnel:

• A basic understanding of the composition of milk.
• An understanding of the various fractions of milk and the products made from them.

WHO SHOULD ATTEND?

Operators, Frontline managers, Trainee technical managers, Maintenance workers/managers

SUMMARY CONTENT

• Composition of milk
• Casein & Whey Proteins
• Lactose
• Minerals
• Milk terms & Milk products
• Milk processing

• Separation
• Butter & Cheese
• Whey & Whey powder
• Skim milk & Skim milk powder & Fat filled milk powder
• Concentrate properties
• Effect of viscosity
• High heat treatment
• Parameters affecting viscosity
• Age thickening
• Co-precipitates
• Caseinates
• Bacteria
• Enzymes
• Pathogenic Bacteria
• Crystallisation
• Whey fractions
• Whey protein concentrate
• Whey protein isolates
• Permeate
• Whey permeate powder
• Lactose Powder
• Delactosed Permeate DLP
• Permeate processing
• Milk protein concentrate (MPC)
• Milk permeate & Milk yields
• pH
• Acid
• Alkali
• Clean-in-Place (CIP) & CIP design
• Detergents
• CIP sequence, temperatures, chemicals, critical issues

TRAINING METHODS

The course is tutor led with use of PowerPoint presentations, flipcharts and on the plants visits where practical. The exact content can be tailor made to suit the needs of the participants.