Fresh Milk & Cream Science & Technology Short Course
A solid understanding of milk chemistry and microbiology is required to consistently produce quality fresh milk and cream products. In this course we explore the quality and implications of raw milk, the processing steps as well as the packaging of the final product. Participants will gain important insights into the factors that affect product shelf life and the cause of many defects. The course includes various hands-on practical activities.
Learning Outcomes
Understand the science and technology of fresh milk and fresh cream products.
Demonstrate knowledge and skills of linking milk and cream science to quality defects and improvements.
Course Outline
Raw milk and cream quality
Standardisation and Pasteurisation
Processing.
Product Packing.
Product shelf life.
Quality defects and problem solving.
Course Outline
Our Short Courses
Our short courses are designed to maximise your learnings through theory and practical activities while minimising your time away from your job. Most of the short course are one-day in duration and are run at a central location in Scoresby, Victoria. The courses can also be run at your site and can be tailored to suit the learning needs of your staff.
The cost of the one-day courses is $495-00 + GST pp with the two-day courses costing $795-00 + GST pp. The costs include all learning materials and catering, and all participants receive a Certificate of Participation.
Why choose FoodPlus for your training?
FoodPlus Technical Consultants is an established and progressive company that provides technical support to the food manufacturing industry. The company was founded in 2012 by Keith Glewis who has over 30 years’ experience in food science, food safety and training.
The company is built on the three tiers of: Training, Food Safety, Consultancy.
The company is based in Melbourne, Australia and has provided valuable technical support to the dairy and other food manufacturing industries both in Australia and overseas.
FoodPlus has a strong focus on building capability within business through training programs and mentoring of staff in problem solving activities, especially around food safety issues.