DAIRY PROCESSING OPERATORS TRAINING

UNDERSTANDING MILK & MILK PRODUCTS

OVERVIEW

The course is targeted at plant operators in milk powder, casein and membrane

filtration plants. The

control. It includes a summary of the individual parts of the process and its function.

Duration: 1 Day

OBJECTIVES

This course is intended to give all Dairy Processing Personnel:

• A basic understanding of the composition of milk.

• An understanding of the various fractions of milk and the products made from them.

WHO SHOULD ATTEND

Operators, Frontline managers, Trainee technical managers, Maintenance

workers/managers

SUMMARY CONTENT

Composition of milk

Casein & Whey Proteins

Lactose

Minerals

Milk terms & Milk products

Milk processing

Separation

Butter & Cheese

Whey & Whey powder

Skim milk & Skim milk powder & Fat filled milk powder

Concentrate properties

Effect of viscosity

High heat treatment

Parameters affecting viscosity

Age thickening

Co-precipitates

Caseinates

Bacteria

Enzymes

Pathogenic Bacteria

Crystallisation

DAIRY PROCESSING OPERATORS TRAINING –

DERSTANDING MILK & MILK PRODUCTS

The course is targeted at plant operators in milk powder, casein and membrane

filtration plants. The aim is to give operators an understanding of the process they

control. It includes a summary of the individual parts of the process and its function.

This course is intended to give all Dairy Processing Personnel:

understanding of the composition of milk.

• An understanding of the various fractions of milk and the products made from them.

WHO SHOULD ATTEND?

Operators, Frontline managers, Trainee technical managers, Maintenance

workers/managers

CONTENT

Composition of milk

Casein & Whey Proteins

Milk terms & Milk products

Whey & Whey powder

Skim milk & Skim milk powder & Fat filled milk powder

Concentrate properties

igh heat treatment

Parameters affecting viscosity

Pathogenic Bacteria

The course is targeted at plant operators in milk powder, casein and membrane

aim is to give operators an understanding of the process they

control. It includes a summary of the individual parts of the process and its function.

• An understanding of the various fractions of milk and the products made from them.

Operators, Frontline managers, Trainee technical managers, Maintenance

Whey fractions

Whey protein concentrate

Whey protein isolates

Permeate

Whey permeate powder

Lactose Powder

Delactosed Permeate DLP

Permeate processing

Milk protein concentrate (MPC)

Milk permeate & Milk yields

pH

Acid

Alkali

Clean-in-Place (CIP) & CIP design

Detergents

CIP sequence, temperatures, chemicals, critical issues

TRAINING METHODS

The course is tutor led with use of PowerPoint presentations, flipcharts and on the

plants visits where practical. The exact content can be tailor made to suit the needs of

the participants.

Whey protein concentrate

Whey protein isolates

Whey permeate powder

Delactosed Permeate DLP

Permeate processing

Milk protein concentrate (MPC)

Milk permeate & Milk yields

Place (CIP) & CIP design

CIP sequence, temperatures, chemicals, critical issues

TRAINING METHODS

or led with use of PowerPoint presentations, flipcharts and on the

plants visits where practical. The exact content can be tailor made to suit the needs of

or led with use of PowerPoint presentations, flipcharts and on the

plants visits where practical. The exact content can be tailor made to suit the needs of