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

All required regulatory tests for HTST pasteurizers will be discussed and presented in a hands-on format to meet the training requirements for performing HTST system testing under the NY State Broken Seal Policy. 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 who participate in the NY State HTST Broken Seal Program (e.g., testing HTST equipment after repairs).

It also fulfills the pasteurization course requirement (alternative to 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.

This course will provide attendees with information in the key program areas listed below.

Basic Dairy Microbiology/Food Safety Participants Will:

  • Identify the basics of dairy microbiology important 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 sections of the HTST plate heat exchanger, timing and booster pumps, homogenization, separation and standardization and flow diversion devices.
  • Describe HTST control system and how they provide assurance of 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 through hands-on exercises and demonstrations the required HTST system tests that ensure proper operation and milk product safety, 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. A post-test will be given at the end of the course addressing materials covered in the training. Participants must receive a passing grade on the post-test in order 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 and 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
  • Recording Charts
Day 2:
  • Sequence Logic
  • UHT & HTST Testing
  • Phosphatase Testing and Sampling
  • Operating with a Broken Seal
  • Maintenance of HTST Systems
  • Cleaning and Sanitizing UHT & HTST Systems
Day 3:

HTST Testing Demonstrations and Hands-On Sessions

  • Anderson-Negele Safety Thermal Limit Recording (STLR)  Device
  • HTST Hold Time and Flow Rates
  • ABB Safety Thermal Limit Recording (STLR) Device
  • Flow Diversion Device Valve Testing
  • Pressure Differential and DART Thermometers
  • Broken Seal Breakout Review

Fees

  • Instructor-Led Online Course Fee: $725
  • In-person Course Fee:
    • $750-$880 for in-state registrants
    • $880- $1,100 for out-of-state registrants

Instructors

  • Kim Bukowski - Lead Instructor
    Dairy Foods Extension Specialist
    607-254-3313
    krb14 [at] cornell.edu ()
  • NY State Agriculture & Markets Representatives
  • Guest Instructors From Industry & Outside Academia
  • Extension & Dairy Plant Staff of Cornell Food Science

Course Dates

Live instructor-led video conference:

  • April 13-15, 2021-COURSE FULL
  • July 13-15, 2021
  • Oct. 12-15, 2021

Course Contact

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