Dairy 101: Introduction to Dairy Processing and Management
In this course, participants learn the processing technologies and practices of a fluid milk plant operation from the farm to receiving, to manufacturing, all the way to the customer. Areas of study are fluid milk, yogurt, cheese and frozen dairy desserts. Other topics covered are physical and chemical properties of fluid milk and milk components, raw milk quality supply, good manufacturing practices (GMPs), Pasteurized Milk Ordinance (PMO) and basic concepts of quality assurance and quality control and sensory evaluation of products.
You Will Learn
- Overview of the whole process from the cow to the consumer
- On-farm production of raw milk with a visit to working dairy farm
- Milk microbiology & chemistry impact on quality
- Overview on processing, pasteurization, packaging & storage
- Quality assurance process to ensure the highest quality product
- Food Modernization Act updates
- Milk pricing process & key performance indicators for the dairy industry
- Customer & consumer requirements
Who Should Attend?
- Plant Supervisors
- Operation Managers
- Quality Supervisors
- People New To The Dairy Industry
The cost to attend is $995 per person by the registration deadline of March 26, 2019. In groups of two or more, the second registrant will receive a $220 discount. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $1045. Optional parking passes are $8.50 per day. If parking on the OSU campus, a parking pass is required.
Class sessions are held in the Parker Food Science Building on The Ohio State University campus.
There are many nearby hotels on Olentangy River Rd. A few that include shuttle to OSU are Fairfield Inn & Suites, Holiday Inn Express & Suites, and Springhill Suites. Additional options can be found here: go.osu.edu/hotels.
Registration – (space is limited to 18 attendees)
Please do not make travel arrangements until you receive a confirmation email from firstname.lastname@example.org.
Cancellations must be received before April 2 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after April 2 or for no-shows.
In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.