About the Program
The Cornell Dairy Foods Extension certificate program offers training to dairy foods processors — large or small — in topic areas including dairy science, food safety systems, pasteurization and processing courses. We offer certificates in four subject areas:
- The Science of Yogurt and Cultured Dairy Products (Basic and Advanced)
- Fluid Milk Processing for Quality and Safety
- Membrane, Evaporation and Drying Technology
- The Science of Cheese Making (Basic and Advanced)
This workshop is designed to provide comprehensive instruction on the development of HACCP based food safety programs for dairy operations that should apply to juice and other foods as well.
Obtain an overview of the design, operation, cleaning and maintenance of High Temperature Short Time (HTST) systems in this workshop designed for those involved with milk pasteurization and offered three times each year.
This workshop is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks.
This workshop is designed for those involved and interested in the fractionation, separation, concentration and drying of dairy products and ingredients.
This workshop is designed for advanced level cheese manufacturers or others interested in the advanced concepts of cheesemaking including advanced chemistry and processing.
This workshop will provide attendees with information in key areas related to advanced microbiology, chemistry in fermented milk and dairy product production, along with advanced sensory product evaluation, safety and quality assurance.