Milk Processing Course
Gain mastery in milk processing from intake to finished products. Acquire skills in pasteurisation, standardisation, production of butter, yogurt, and semi-hard cheese, alongside hygiene protocols, testing procedures, and yield calculations to enhance product quality, safety, and profitability in your food business.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This concise, hands-on Milk Processing Course equips you with essential skills to manage milk from reception through to completed products confidently. Master pasteurisation, standardisation, and separation techniques, then progress to manufacturing semi-hard cheese, yogurt, and butter, incorporating precise process controls, hygiene standards, yield computations, troubleshooting methods, and record-keeping practices to elevate daily 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, yogurt, and cheese yields: carry out 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 records daily.
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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