Milk Processing Course
Gain expertise in milk processing from intake to finished products. Master pasteurisation, standardisation, butter, yoghurt, and semi-hard cheese production, along with hygiene protocols, testing methods, and yield calculations to enhance product quality, safety, and profitability in your dairy operations.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This practical Milk Processing Course equips you with skills to manage milk from reception to final products confidently. Cover pasteurisation, standardisation, and separation, then advance to producing semi-hard cheese, yoghurt, and butter using clear process controls, hygiene standards, yield calculations, troubleshooting, and recordkeeping to ensure daily improvements in quality, safety, and consistency.
Elevify advantages
Develop skills
- Industrial milk testing: conduct rapid fat, protein, acidity, and microbial checks on-site.
- Pasteurisation control: set time-temperature parameters, monitor logs, and prevent recontamination.
- Butter, yoghurt, cheese yields: perform quick mass-balance and standardisation calculations.
- Semi-hard cheese production: manage coagulation, curd handling, salting, and ripening processes.
- Dairy plant hygiene: implement GMPs, CIP, CCP monitoring, and maintain traceable daily records.
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.What our students say
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