About Course
Milk processing training is critical to getting good final products. This course will cover basics of dairy (Milk) food processing and preservation technologies required in any dairy and food processing industries. This course will also open your eyes to the agribusiness opportunities in the dairy industry and the importance of embracing value addition in dairy farming. In our course, Milk Processing and Entrepreneurship, you will learn all there is to know about managing a dairy plant, processing milk into high-quality dairy products, creating new products and marketing these successfully.
Among the specific products you will be able to make are:
- Cheese (Mozzarella, processed, Cottage, Cream & Sheet Cheese)
- Yoghurt
- Butter
Most importantly, you will learn how to turn all this knowledge into a thriving business.
Course Content
Embracing value adition in dairy farming
Introduction
Value Addition in The Processing Process
Preprocessing Stage – Lesson 1
Preprocessing Stage – Lesson 2
Preprocessing Stage – Lesson 3
Preprocessing Stage – Lesson 4
Common dairy processes – cream separation (standardization),pasteurization, sterilization and Homogenization.
Methods of Processing
Process technology for manufacture of; Cheese; Yoghurt; Butter ;Condensed Milk; Malted Milk; Fermented (Sour) Milk; Ice Cream; Soyabean Milk
Packaging materials;Characteristics, properties and their design.
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