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Dairy Microbiology Course

Dairy Microbiology Course
4 to 360 hours flexible workload
valid certificate in your country

What will I learn?

This course equips you with practical strategies to manage pathogens, spoilage microbes, and starter cultures in yoghurt and semi-hard cheese production. You'll gain expertise in risk evaluation, lab testing protocols, sampling strategies, and production interventions to ensure regulatory compliance, minimise product recalls, and maintain consistent quality via precise monitoring, proven controls, staff training, and thorough records.

Elevify advantages

Develop skills

  • Perform dairy risk assessments to prioritise controls for safe, compliant products.
  • Master microbiological testing by designing sampling plans and analysing lab data.
  • Optimise starter cultures for yoghurt and cheese through selection, management, and validation.
  • Diagnose and resolve spoilage issues by identifying contamination and correcting defects.
  • Enhance process hygiene with CIP systems, environmental monitoring, and ingredient controls.

Suggested summary

Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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