Introduction to Liquid Milk Processing

This course has been designed to Introduces learners to the concept of time and temperature combinations, the process and purpose of pasteurisation, design of pasteurisers as well as the role of the associated laboratory tests and other quality assurance operations. This will also introduce learners to the associated technologies of milk clarification, separation and homogenisation.

• The principles of pasteurisation, its definitions and terminology.
• The principles of homogenization, separation, clarification and standardisation
• The concept of inspection and control and discuss how this can be monitored, evaluated and improved within a dairy processing operation.