Fluid Milk Processing and Testing For Quality and Safety Workshop

​​​​​ This course will provide attendees with information on the key program areas:

• Basic Overview of Dairy Microbiology, Raw Milk Quality and Regulatory Environment
  • Evaluate specific spoilage organisms and the intrinsic factors influencing microbial growth and how these factors are used in controlling defects & safety concerns in fluid dairy product
  • Identify the microbial hazards commonly associated with raw milk and fluid dairy products and how they are controlled through processing and sanitation programs
• Influence of Raw Milk Quality on Pasteurized Milk Quality & Shelf-Life
  • Be able to identify and determine the causes of non-microbial defects in pasteurized milk directly related to the raw milk supply and handling conditions (e.g., oxidation, hydrolytic rancidity, chemical)
  • Describe the causes of microbial defects in pasteurized milk directly related to the raw milk supply, including total numbers at processing and heat-stable psychro-tolerant spore-formers
• Fluid Milk Processing Parameters
  • Review the primary components in milk processing and packaging systems and their influence on product quality & shelf life. Learn how sanitation, processing & packaging procedures extend shelf-life through lecture and breakout sessions
  • Having the ability to participate in breakout sessions revolving around specific issues about VAT / HTST / UHT
• Factors Influencing the Quality and Shelf-Life of Packaged Pasteurized Milk
  • Discuss critical factors that help ensure quality and shelf-life with a focus on preventing post-pasteurization contamination (PPC) and protecting the product from non-microbial defects (e.g., light-induced
  • Be able to identify key factors in sanitation and preventative maintenance programs to ensure quality and minimize product failures due to PPC
  • Understand the spoilage patterns of psychro-tolerant spore-formers that limit the shelf-life of Fluid milk in the absence of PPC and possible control measures

Quizzes within Canvas will be administered to determine the incoming knowledge base of course participants. A post-test will address materials covered in the training. Participants must receive a passing grade of 70% or better on the post-test to receive a Certificate of Completion for this course. A Dairy Foods Certificate in Fluid Milk will be awarded after completing all required coursework in the certificate track.