Introduction to Liquid Milk Processing
Dairy Technology > Introduction to Liquid Milk Processing
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.
Areas of study include
- 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.
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Loughry Campus
Loughry Campus aims to develop learners’ skills and competitiveness through education, training, business and technology programmes to meet the needs of the food industry.
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