A Comprehensive Introduction to Dairy Processing including dairy chemistry, microbiology, processing equipment and technology, Grade “A”, FDA & USDA government programs
June 13-15, 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
Registration – $1,200
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
Allen Sayler, Senior Director for Food and Cosmetic Consulting Services
Allen Sayler is the Senior Director for Food and Cosmetic Consulting Services at EAS. Allen has spent more than 30 years as a food processing and regulatory expert, with half of the time serving the industry and the other have as a state and federal government employee. For twelve of those years, he served as vice president of regulatory affairs and international standards at the International Dairy Foods Association. Prior to that, his government career included working on dairy standards and grading programs at the Dairy Division of USDA’s Agricultural Marketing Service, FDA’s Milk Safety Branch – including a stint as acting chief of the branch and ten years as Assistant Dairy Commissioner for the North Dakota Department of Agriculture.
EAS Independent Consultant, David Blomquist, spent much of his career as a technical support specialist at the Ecolab food and beverage division, from which he retired in December. His early career included QA and QC roles in several food operations. He also served in the Peace Corps in Morocco and worked as a chemist testing products in the Moroccan equivalent of the U.S. FDA.