Milk Processing Course
This practical course equips you to process milk confidently from intake to finished goods like butter, yogurt, and semi-hard cheese. Learn key techniques in pasteurization, standardization, testing, hygiene protocols, yield optimisation, and quality controls to enhance safety, consistency, and profitability in your dairy operations.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on skills in milk processing from reception to final products. Master pasteurization, standardization, separation, and production of semi-hard cheese, yogurt, and butter, with focus on hygiene, yield calculations, troubleshooting, and recordkeeping for consistent quality and safety.
Elevify advantages
Develop skills
- Conduct rapid on-site milk tests for fat, protein, acidity, and microbes.
- Control pasteurization with precise time-temperature settings and contamination prevention.
- Calculate yields for butter, yogurt, and cheese using mass-balance and standardisation.
- Produce semi-hard cheese through coagulation, curd management, salting, and ripening.
- Maintain dairy hygiene via GMPs, CIP cleaning, CCP checks, and record tracking.
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 workloadWhat our students say
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