Milk Processing - Basic
Course Aims
This course has been developed to provide the dairy processing operative with a better knowledge of the principles and practices involved in milk processing.
Duration
3 days
Entry Requirements
Target Participants
New or trainee operators. Experienced operators who have had no previous formal training in this area. It is particularly recommended as a foundation for further training in key dairy process areas.
Further information
In-Company bespoke delivery
Contact the centre - muireann.egan@teagasc.ie
Course Content
Components of milk and understand their properties and importance. Factors vital to maintain milk quality from cow to product. Principles of basic milk processes, eg pumping, pasteurisation, separation and simple fault finding. Concepts of weight, volume, flowrate, and pressure. Standardisation problems.
Teagasc Food Research Centre,
Moorepark, Fermoy, Co Cork.
Phone: 025 42222
Email: course.administrator@teagasc.ie
or muireann.egan@teagasc.ie