Dairy Course

Lesson 1 • Dairy Animal Physiology and Lactation

Explains mammary gland anatomy, hormonal control of lactation, and milking physiology. Links animal biology to raw milk yield and composition variability.

Lesson 2 • Overview of the Dairy Industry

Covers global and domestic dairy production systems, key stakeholders, and supply chain structure. Establishes industry context for all subsequent technical content.

Lesson 3 • Milk Composition and Properties

Examines the chemical components of milk—fat, protein, lactose, minerals, and water. Understanding composition is essential for processing and quality decisions.

Lesson 1 • Bulk Tank Management and Cooling

Explains rapid cooling requirements, bulk tank operation, and temperature monitoring. Cooling is the primary on-farm tool for limiting bacterial growth.

Lesson 2 • Hygienic Milking Procedures

Covers pre-milking teat preparation, milking order, and post-milking teat dipping. Proper procedure reduces contamination and mastitis incidence.

Lesson 3 • Milking Equipment and Systems

Describes pipeline, bucket, and robotic milking systems and their components. Equipment selection directly affects milk hygiene and labor efficiency.

Lesson 4 • Cleaning and Sanitization of Equipment

Details pre-rinse, detergent wash, acid rinse, and sanitization cycles for milking equipment. Effective cleaning prevents biofilm formation and microbial contamination.

Lesson 1 • Milk Grading and Acceptance Criteria

Defines grading standards based on composition, microbial load, and residue status. Grading determines routing, pricing, and processing suitability.

Lesson 2 • Milk Reception and Intake Testing

Covers sensory checks, platform tests, and rapid analytical methods used at intake. Intake testing is the first quality control gate in the processing plant.

Lesson 3 • Standardization of Fat and Protein

Teaches fat and protein standardization using separators and blending calculations. Standardization ensures consistent product composition and regulatory compliance.

Lesson 1 • HTST Pasteurization Systems

Details high-temperature short-time (HTST) plate heat exchanger design, flow diversion valves, and controls. HTST is the dominant continuous pasteurization method in fluid milk plants.

Lesson 2 • Principles of Thermal Processing

Covers microbial thermal death kinetics, D-values, and z-values as the scientific basis for pasteurization. These principles justify time-temperature combinations used in practice.

Lesson 3 • UHT and Extended Shelf-Life Processing

Explains ultra-high temperature (UHT) direct and indirect systems and aseptic filling requirements. UHT enables ambient-stable dairy products with extended distribution range.

Lesson 4 • Vat Pasteurization and Batch Systems

Covers low-temperature long-time (LTLT) batch pasteurization equipment and applications. Batch systems are used for specialty products and small-scale operations.

Lesson 1 • Equipment Operation and Troubleshooting

Covers startup, shutdown, CIP integration, and common fault diagnosis for separators and homogenizers. Operational competency minimizes downtime and product defects.

Lesson 2 • Cream Separation Principles

Explains centrifugal separation physics, Stokes' law, and separator bowl design. Separation efficiency determines cream yield and skim milk fat content.

Lesson 3 • Partial and Selective Homogenization

Describes partial homogenization of cream streams and its economic and quality advantages. Selective approaches reduce energy use while maintaining product stability.

Lesson 1 • Starter Culture Science

Covers lactic acid bacteria taxonomy, metabolic pathways, and culture propagation methods. Starter culture selection determines flavor, texture, and fermentation rate.

Lesson 2 • Kefir and Probiotic Dairy Products

Covers kefir grain biology, probiotic strain selection, and health claim substantiation requirements. Probiotic products require additional viability and stability controls.

Lesson 3 • Yogurt Manufacturing

Details set, stirred, and drinking yogurt production steps, including heat treatment and incubation. Yogurt is the highest-volume fermented dairy product globally.

Lesson 4 • Cultured Buttermilk and Sour Cream

Explains production of cultured buttermilk and sour cream, including fat standardization and culture selection. These products share process logic with yogurt but differ in substrate and texture targets.

Lesson 1 • Cheese Ripening and Flavor Development

Explains proteolysis, lipolysis, and secondary microorganism roles in flavor and texture development. Ripening transforms fresh curd into complex, variety-specific cheese.

Lesson 2 • Salting, Pressing, and Molding

Details dry salting, brine salting, pressing schedules, and mold selection for different cheese types. Salt controls moisture, flavor, and microbial safety in cheese.

Lesson 3 • Milk Coagulation Principles

Explains enzymatic and acid coagulation mechanisms, rennet types, and gel formation kinetics. Coagulation is the defining step that differentiates cheese from other dairy products.

Lesson 4 • Cheese Variety Production

Applies core principles to Cheddar, Mozzarella, Gouda, and soft-ripened cheese production. Variety-specific parameters illustrate how process adjustments create distinct products.

Lesson 1 • Spray Drying and Milk Powder Production

Explains spray dryer design, atomization, inlet and outlet temperature control, and powder properties. Milk powder production requires precise control of moisture, bulk density, and solubility.

Lesson 2 • Butter Churning and Working

Explains continuous and batch churning mechanisms, buttermilk drainage, and butter working. Churning converts cream emulsion to a water-in-fat emulsion with target moisture and texture.

Lesson 3 • Ghee and Anhydrous Milk Fat Production

Details butter melting, moisture removal, and clarification to produce ghee and anhydrous milk fat. These products have extended shelf life due to near-zero moisture content.

Lesson 4 • Cream Processing and Grading

Covers cream separation, fat standardization, pasteurization, and grading for different end uses. Cream quality directly determines butter yield and flavor.