Key facts

Course Dates
TBC
Type/Duration
Course - 5 days - The course can be taken as a stand alone training course or for credits.
Entry Requirements
Graduate level or experienced within the dairy industry
Credits
15
Cost
£1200.00
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
Course Provider
Harper Adams University
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Harper Adams University
Cohort
AFTP Cohort

Course overview

The managers and supervisors within dairy businesses are not usually required to be expert dairy scientists or technologists, however they should have knowledge and understanding of the dairy supply chain, insight to how milk is produced on the farm and the factors that affect the quality of milk destined for processing. This course offers knowledge and understanding of the operations involved in the manufacture of dairy products and the factors that affect product quality and safety.

This course covers milk production and dairy products processing, covering the ‘milk chain’ from the farm through dairy product manufacture to the point of sale in the supermarket. It is intended to provide participants with the knowledge they require to understand and effectively manage a dairy products manufacturing operation.

Please note that as Milk Production, Processing and Quality is not a core module within Harper Adams University’s postgraduate program this module will only run if there are 5 or more confirmed enrolments by Monday 12th November 2018.

Learning outcomes

By the end of this course participants will be able to:

  • Appraise the key factors involved in dairy milk production on the farm and its transport to dairies in terms of effects on manufactured dairy product quality and yield.
  • Evaluate milk biosynthesis and milk composition and appraise the key unit operations involved in the processing of dairy products and the effects of processes on the physico-chemical characteristics of diary milk products.
  • Assess the manufacturing and packaging processes involved in the production of dairy products and the manufacturing process controls necessary to the creation of products that conform to specifications and customer and consumer requirements.
  • Appraise the concept of quality in relation to dairy products and evaluate the factors affecting the quality and food safety of dairy products.
  • Rationalise the expectations of supermarkets and consumers regarding the quality of dairy products and assess the requirements for maintaining the quality and safety of dairy products passing through supply chain.
Additional Course Information

Areas covered on this course will include:

  • Principles of dairy milk production
  • Milk composition and chemistry
  • Unit operations
  • Principal manufacturing processes
  • Dairy product quality and safety
  • Dairy milk products grading and defects
    My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
    Andy Russell - Fresh Produce Technologist, Bakkavor

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