from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with practical strategies to manage pathogens, spoilage microbes, and starter cultures in yogurt and semi-hard cheese production. You will learn risk assessment techniques, testing methods, sampling strategies, and process controls to achieve compliance, minimize recalls, and maintain product quality through monitoring, validation, training, and documentation.
Elevify advantages
Develop skills
- Dairy risk assessment: quickly prioritize controls for safe products.
- Micro testing mastery: design sampling plans and interpret lab results.
- Starter culture control: select, handle, and verify yogurt and cheese starters.
- Spoilage troubleshooting: trace contamination and fix quality defects.
- Process hygiene optimization: set CIP, environmental, and ingredient controls.
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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