Milk Processing Course
This course equips you with practical expertise in milk processing, covering intake to finished goods like pasteurised milk, butter, yogurt, and semi-hard cheese. Learn vital techniques in testing, pasteurization control, yield optimisation, cheese production, and hygiene practices including GMPs and CIP to elevate product quality, safety, and profitability in your dairy operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain essential skills in milk processing from reception to final products. Master pasteurization, standardization, separation, and production of semi-hard cheese, yogurt, and butter. Implement hygiene protocols, yield calculations, troubleshooting, and recordkeeping to ensure top quality, safety, and consistency in daily operations.
Elevify advantages
Develop skills
- Conduct industrial milk tests for fat, protein, acidity, and microbes on-site.
- Control pasteurization with precise time-temperature settings, logging, and recontamination prevention.
- Calculate yields for butter, yogurt, and cheese using mass-balance and standardization methods.
- Produce semi-hard cheese by managing coagulation, curd handling, salting, and ripening processes.
- Maintain dairy hygiene through GMPs, CIP systems, CCP monitoring, and daily recordkeeping.
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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