Dairy Microbiology Course
Gain expertise in dairy microbiology to combat spoilage, manage pathogens, and excel in audits. The course covers starter culture handling, hygiene practices, testing procedures, and risk analysis, ensuring yogurt and cheese remain safe, stable, and top-quality in commercial food manufacturing environments. Ideal for professionals aiming to enhance product safety and reliability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with essential techniques to manage pathogens, spoilage microbes, and starter cultures in dairy products like yogurt and semi-hard cheese. You will master 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 safety controls swiftly.
- Master microbiological testing by creating sampling plans and analysing lab data.
- Manage starter cultures effectively for yogurt and cheese production.
- Diagnose and resolve spoilage issues by identifying contamination origins.
- Optimise plant hygiene through CIP systems, environmental checks, and ingredient safeguards.
Suggested summary
Before starting, you can change the chapters and 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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