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High Temperature Short Time (HTST) Pasteurizer Workshop

Learn to make milk and milk products safe for human consumption by destroying harmful bacteria.

This workshop is designed for pasteurizer operators, but is beneficial to all involved with milk pasteurization, including production, QA/QC & maintenance personnel.

The course, instructed by industry experts and representatives from NYS Agriculture & Markets, provides an overview of the design, operation, cleaning, and maintenance of HTST systems.

To meet the training requirements for HTST system testing under the NY State Broken Seal Policy, all required regulatory tests for HTST pasteurizers will be discussed and presented hands-on. Additional topics include UHT systems, dairy microbiology, product safety, and cleaning and sanitizing.

Overview

This course provides instruction on the operation and regulatory requirements for HTST and UHT pasteurization. It includes hands-on exercises and demonstrations designed to give participants practical skills in HTST system testing. The course meets the training requirement for dairy plant employees participating in the NY State HTST Broken Seal Program (e.g., testing HTST equipment after repairs).

It also fulfills the pasteurization course requirement (an alternative to the vat pasteurization workshop) for the Dairy Foods Extension Certificate Program. The workshop is a three-day course offered at least three times a year on the Cornell campus or virtually.

This course will inform attendees about the critical program areas listed below.

Basic Dairy Microbiology/Food Safety Participants Will:

  • Identify the basics of dairy microbiology essential to dairy product quality, including factors that influence microbial growth of both desirable and undesirable microorganisms, and demonstrate how to reduce undesirable contamination risks.
  • Discuss the importance of pasteurization and sanitation procedures in controlling food-borne pathogens and spoilage organisms associated with raw milk and dairy products.

Unit Operations in HTST; Participants Will:

  • Define the key processing steps and components and their functions in HTST Systems, including all HTST plate heat exchanger sections, timing and booster pumps, homogenization, separation and standardization, and flow diversion devices.
  • Describe the HTST control system and how it assures proper pasteurization.

Regulatory Requirements and Testing of HTST Systems: Participants Will:

  • Discover the general requirements and where to find specific regulatory information on the operation and testing of legal HTST pasteurization systems.
  • Illustrate the required HTST system tests that ensure proper operation and milk product safety through hands-on exercises and demonstrations, including flow diversion valve tests, indicating and recording thermometer checks, safety thermal limit recorder operation, flow rate determinations, and others.
  • Describe the requirements of the NYS Broken Seal Program.

Cleaning, Sanitation & Maintenance for HTST Systems; Participants Will:

  • Discuss the importance of cleaning, sanitation, and maintenance programs as applied to HTST systems and associated equipment

A pre-test will be administered to determine the incoming knowledge base of course participants on HTST concepts. At the end of the course, a post-test will address materials covered in the training. Participants must receive a passing grade on the post-test to receive a Certificate of Completion that is recognized by NY State as meeting the training requirement for the Broken Seal Program.

A Certificate of Completion for this workshop is also required to satisfy the pasteurization course requirement (alternative is the vat pasteurization course) for those enrolled in a Cornell Dairy Foods Certificate Program. As part of the Certificate Program, questions pertaining to materials covered in this course will be asked in the final exam, which is required for completion of the respective certificate programs for fluid milk, cultured products, and cheese.

Agenda

Day 1:
  • Welcome and Introductions 
  • Dairy Food Safety and Basic Microbiology
  • UHT & HTST Equipment Design
  • UHT & HTST Instrumentation
Day 2:
  • UHT & HTST Testing
  • Sequence Logic
  • Operating with a Broken Seal
  • Cleaning and Sanitizing UHT & HTST Systems
  • Recording Charts
Day 3:
  • Preventive Maintenance
  • HTST Testing Demonstrations and Hands-On Sessions
  • Broken Seal  Review

Fees

 

  • Tuition:
    • $725-$880 for in-state registrants
    • $880- $1,100 for out-of-state registrants

Instructors

  • Heather Spraker - Lead Instructor
    Dairy Foods Extension Specialist
    krb14 [at] cornell.edu (has248[at]cornell[dot]edu)
  • NY State Agriculture & Markets Representatives
  • Guest Instructors From Industry & Outside Academia
  • Extension & Dairy Plant Staff of Cornell Food Science

Course Dates

  • April 8-10, 2025, In-person, Ithaca Cornell campus
  • July 22-24, 2025, In-person, Ithaca Cornell campus
  • October 7-9, 2025, Live via Zoom

Course Contact

Louise Felker
Louise Felker

Extension Support Specialist

Dairy Foods Extension

Louise Felker