Introduction to Dairy Processing and Management (Cancelled)
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 $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.
Class sessions are held on The Ohio State University campus. Room location TBD.
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.
This workshop has been cancelled.
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.
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.