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Fluid Milk Processing and Testing For Quality and Safety Workshop

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.

Overview

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 course is instructed by Cornell Dairy Foods Extension staff and industry experts. While the course design assumes participants have some prior knowledge of dairy microbiology and processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not.

​​​​​ This course will provide attendees with information in 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 basic 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 and courses pertaining to 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 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

A pre-test will be administered to determine the incoming knowledge base of course participants. A post-test will be given addressing materials covered in the training. Participants must receive a passing grade of 70% or better on the post-test in order to receive a Certificate of Completion for this course. A Dairy Foods Certificate in Fluid Milk will be awarded after completion of all required course work in the certificate track.

Agenda

Day 1: Overview, regulations, microbiology and plant tour
  • Welcome and Introductions 
  • Raw Milk Quality’s Effect on Shelf Life & Finished Product Quality
  • Dairy Microbiology and Testing Methods
  • Plant Tour
  • Unit Operations - HTST & UHT
  • Spoilage Organisms and Where to Find Them
  • Fluid milk quality monitoring in the real world: Case Study Activity
Day 2: Filler units, maintenance and sensory
  • Filler Unit Ops
  • Filler Unit Ops- Dairy Plant
  • Breakout groups
  • Cleaning and Sanitizing Breakout Session
  • Sensory

Fees

  • Tuition is:
    • $650-$725 for in-state registrants
    • $725- $900 for out-of-state registrants
  • Enrollment is limited to the first 40 participants.

Instructors

Lead Instructor

  • Anika Zuber Gianforte
    Dairy Processing Specialist
    (585) 813-3539
    adz8 [at] cornell.edu
  • Industry Experts
  • Dairy Extension Staff

 

Course Dates

  • Hybrid: Self-paced online and live instructor-led video conference
    • Online session open February 2, 2021
    • Live session on March 2, 2021

Course Contact

Louise Felker
Program Coordinator
607-255-7098
lmf226 [at] cornell.edu ()