Milk Processing Course
This course equips you with practical expertise in milk processing, covering reception, pasteurization, standardization, separation, and manufacturing of butter, yogurt, and semi-hard cheese. You'll learn vital hygiene practices, on-site testing, yield optimisation, and record management to elevate product quality, safety, and operational efficiency in your dairy business.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain essential skills in milk processing from intake 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 dairy 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 contamination prevention.
- Calculate yields for butter, yogurt, and cheese using mass-balance and standardization techniques.
- Produce semi-hard cheese through coagulation, curd processing, salting, and ripening stages.
- Maintain dairy hygiene via GMPs, CIP systems, CCP checks, and daily record tracking.
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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