A Comprehensive Introduction to Dairy Processing including dairy chemistry, microbiology, processing equipment and technology, Grade “A”, FDA & USDA government programs
April 25-27, 2017
This comprehensive 3-day workshop is perfect for dairy plant processing staff, supervisors, and management that have limited education, experience, and formal training in dairy processing systems as well as for those whose education and formal training are in need of a comprehensive update. This course covers a short history and overview of the US dairy industry from the cow to the consumer, including how raw milk and dairy product pricing is established and regulated. An in-depth evaluation of the many important components of raw milk, their chemistry, microbiology, functionality and importance will be explored. Emphasis on casein and whey proteins, milkfat and their byproducts will also be covered. Specific processing technologies covered in detail include milk processing; cheesemaking for standardized, processed and non-standardized cheeses; ice cream processing; heat-based pasteurization and aseptic processing; separation, homogenization & membrane processing; whey processing and drying. Dairy processing industry “Best Operational Practices” will be shared including how to build credible dairy plant quality assurance and food safety programs. The US regulatory environment and specific government requirements will be explored including FDA’s FSMA & the Preventive Controls for Human Foods as well as how to successfully interact with state and FDA dairy plant inspectors/investigators.
- Overview of the US Dairy Industry
- Understanding the Impact Dairy Farm Practices on the Quality & Composition of Raw Milk
- Working Knowledge of how Raw Milk & Dairy Product Prices are Established
- Appreciation of Government Requirements for Dairy Plants including FSMA’s PCHF Regulation
- Exposure to Milk Chemistry & Microbiology (including dairy cultures)
- In-depth Overview on Dairy Processing Technologies Related to Milk Beverages, Cheese, Yogurt, Ice Cream, Concentration including Membrane Processing and Drying Technology
- Hands-on Practical Knowledge of Dairy Laboratory Testing Systems and Capabilities
Dates and Location
Crowne Plaza Seattle Airport
17338 International Boulevard
Seattle, WA 98188
Courtesy room rate discounts available for course attendees. Contact Mallory Lemafa at (206) 428-2101 or firstname.lastname@example.org
Early Bird Registration – $1,000 (ends March 25, 2017)
Registration – $1,200 (beginning March 26, 2017)
Registration price includes manual, workbook and EAS course completion certificate.
Group Rate, two or more from the same firm – 10% per person (group10)
Federal/State Government Employees – 50% per person (gov50)
Registrants with Promotion codes – Limit one Promotion code per transaction
EAS Independent Consultant Allen Sayler provides regulatory guidance on issues relating to the food industry with a particular expertise in dairy processing, raw materials, packaging. Mr. Sayler has worked with food firms on a wide variety of improvement strategies ranging from on-site evaluations and troubleshooting processing shortcomings, reducing shrinkages and training personnel. Prior to consulting Mr. Sayler worked as Vice President – Regulatory Affairs & International Standards, International Dairy Foods Association, as a Dairy Marketing Specialist in the Dairy Standards Branch of USDA and in the Milk Safety Branch at FDA.