Milk Processing Course
Gain expertise in milk processing from intake to finished products. Master pasteurisation, standardisation, butter, yogurt, and semi-hard cheese production, alongside hygiene protocols, testing methods, and yield calculations to enhance product quality, safety, and profitability in your dairy operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This practical Milk Processing Course equips you with skills to manage milk from reception to final products confidently. Master pasteurisation, standardisation, separation, then produce semi-hard cheese, yogurt, and butter using clear process controls, hygiene standards, yield calculations, troubleshooting, and recordkeeping to ensure daily improvements in 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 profiles, monitor logs, and prevent recontamination.
- Butter, yogurt, cheese yields: perform quick mass-balance and standardisation calculations.
- Semi-hard cheese making: manage coagulation, curd handling, salting, and ripening processes.
- Dairy plant hygiene: apply GMPs, CIP, CCP monitoring, and maintain traceable records daily.
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 workloadWhat our students say
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