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Principles of Milk Concentration & Drying

Dairy Technology > Principles of Milk Concentration & Drying

Course Duration

1 day

Course Location

Loughry Campus

Principles of Milk Concentration & Drying

This course has been designed to introduce the learners to the principles of concentration and drying, the processes involved and the factors which affect product quality.

Areas of study include

  • Principles of concentration and drying
  • Factors which influence product quality
  • Main systems involved in the manufacture of concentrate and powder
Booking Terms and Conditions

CAFRE Booking terms and conditions are available by clicking here.

Register Interest
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.

Rosemary McKee

Key Contact

Rosemary McKee
Senior Technologist (Food)