Introduction to Dairy Processing and Management (Cancelled)

Oct 11, 2016 through Oct 13, 2016, 8:00am - 5:00pm
Deadline: 

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

Course Fee
The cost to attend is $1100 per person by the registration deadline of September 27. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $1150. Optional parking passes are $7.00 per day. If parking on the OSU campus, a parking pass is required.

Location
Class sessions are held on The Ohio State University campus. Room location TBD.

Accommodations
There are many nearby hotels on Olentangy River Rd. A few that include shuttle to OSU are Hampton Inn & Suites,Hilton Garden Inn, and Springhill Suites. Additional options can be found here: go.osu.edu/hotels.

Registration
This workshop has been cancelled.

 

 

 

Cancellation Policy
Cancellations must be received before October 4 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after October 4 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. 

Substitution Policy 
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.