Dairy Processing 101
A Virtual Training Presented by EAS Consulting Group
The FDA’s Food Safety Modernization ACT (FSMA) and Safe Quality Foods 8.0 (SQF) criteria has resulted in increasing compliance requirements to meet stringent safety guidelines, that is particularly true of the dairy industry.
Join EAS Consulting Group and FSNS for a four-part virtual seminar on Dairy Processing. With sections on Dairy Regulations, Cleaning and Sanitizing Equipment, Dairy processing fundamentals and laboratory considerations, this seminar will enhance your dairy operations and staff expertise.
Sessions
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Session 1
Dairy Regulations, State & Federal Regulations:
Overview of the US Dairy Industry
- Government Requirements for Dairy Plants including FSMA’s PCHF Regulation
- NCIMS Grade “A” and USDA Plant Survey Program
- FDA Requirements including FSMA Preventive Controls, Sanitary Transport & Food Defense Vulnerability Assessment
- Food Safety Plan Builder Demo & Vulnerability Assessment Demo
- Recalls and Warning Letters
Building Blocks for an Effective Food Safety Program in Dairy Plants
- Dairy Animal Breeds & Milk Physiology
- Issues Impacting Milk Composition
- Seasonal Differences
- State of Lactation Differences
- Dairy Housing & Milk Facility Basics
- Mastitis 101 & the National Animal Drug Monitoring Program
- Animal Feeding
Session 2
Designing for Food Safety. How are Products Made
Dairy Processing – Overview & Diagrams
- Equipment & Configuration
- Raw Milk Receiving & Storage
- Blending
- Pasteurization
- Filling & Packaging
Dairy Heat Treatment & Pasteurization – Fundamentals
- Vat
- Plate Heat Exchangers
- Shell & Tube Systems
- UHT Systems
- Required Public Health Controls
Cultured Dairy Product Processing Systems
- Cheese
- Sour Cream
- Buttermilk
- Yogurt
- Kefir
Membrane Processing
Milk, Whey and Lactose Processing & Drying
Session 3
Cleaning and Sanitizing Equipment
Cleaning and Sanitizing Dairy & Ice Cream Processing Equipment
Science of Cleaning Chemistry and Verification Technologies for Dry and Wet Cleaning
Session 4
Laboratory, Chemistry, Microbiology
Dairy Microbiology: Fundamental aspects of Dairy Microbiology and Microbiological Challenges
- Microbiology and Microorganisms- Definition, Scope and Significance and General characteristics
- Microorganisms in Milk- Good, Bad and Ugly
- Growth and Reproduction
- Milk Quality and Mastitis
- Psychrotrophs, Thermoduric and Sporeforming Organisms
- Important Microorganisms in Milk and Cheese Quality and Spoilage
- Pathogens in Milk and Cheese
- Strategies and approaches for controlling microorganisms
Dairy Chemistry: General Milk Chemistry & Composition
- Milk Components & Nutrients
- Milk Fat Structure & Chemistry
- Lactose Chemistry
- Vitamins
- Minerals
- Enzymes
Dairy Protein Chemistry: Whey & Casein Proteins – Characteristics Including Proteolysis & Iso-electric Points
Dairy Laboratory Testing Systems and Capabilities
- Dairy Laboratory Testing Technologies – Microbiological
- Dairy Laboratory Testing Technologies – Chemical
- Dairy Laboratory Testing Technologies – Drug Residues
- Milk Quality test – Microbiological, sensory attributes & shelf life
Training Materials: Manual with all presentation slides
Recommended: Dairy Processing Handbook by TetraPak
New Dates to be Announced
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Discounts
Two or more registrants from the same company – 10% use GROUP10 discount code at checkout)
Federal and State Government employees use GOV50 for a 50% discount*
* only one discount code may be used
For 10 or more employees contact EAS special pricing.
Cancellations
EAS reserves the right to cancel the seminar if minimum participation has not been met two weeks prior to the start of the seminar. All registrations will be refunded in full.
Cancellations will be refunded minus a $95 processing fee up to two weeks prior to the start date of the seminar. After this date, no refunds will be given.
Terms and Conditions
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On-line Training
EAS Consulting Group seminars are conducted virtually through Zoom. A link will be provided to each participant. To ensure an understanding with the instructional material, live student attendance and active participation in discussions via webcam is required. Students will demonstrate an understanding of learning objectives prior to receipt of any certificate of training.
About the Instructors
Allen Sayler, EAS Independent Consultant
Dairy expert Allen Sayler is an independent consultant with EAS and the former Senior Director for Food Consulting Services. With more than 40 years as a food processing and regulatory expert, including representing the US food processing industry at the Codex Committees on Food Additives, Food Labeling, Food Hygiene and Milk & Milk Products, Allen has held prestigious positions such as Vice President of Regulatory Affairs and International Standards at the International Dairy Foods Association as well acting chief for FDA’s Milk Safety Branch and Assistant Dairy Commissioner for the North Dakota Department of Agriculture. He has also worked on dairy standards and grading programs at the Dairy Division of USDA’s Agricultural Marketing Service. Prior to joining EAS, he was a Managing Partner of the Center for Food Safety & Regulatory Solutions.
Gabe Miller, EAS Independent Consultant
Gabe has been developing and implementing cleaning and sanitizing equipment in the Food, Beverage, and Pharmaceutical industries for 33 years, following 12 years in the Pharmaceutical Industry as a Pharmaceutical / Sr. Technical Engineer.
He spent 8 years at Sani-Matic, and 17 years at Ecolab in many roles, specifying, developing, and implementing cleaning systems, process piping, process controls, and data acquisition systems. In addition, Gabe has provided training support for Ecolab’s customer training program, and has also presented CIP seminars at the University of WI, University of MN, Purdue University, UT-Knoxville, pharmaceutical industry ISPE training programs in the U.S. and Europe, FDA & various state regulatory groups, and the 2004 IDF conferences in Australia.
He is active in the 3-A Standards organization as a member of several Working Groups, and chairs Working Group #11 for Process Practices and Working Group #14 for the 3-A General Standards. He is also a Certified Conformance Evaluator for 3-A Standards, evaluating Food & Beverage manufacturer’s equipment for conformance with 3-A Standards.
Dave Blomquist, EAS Independent Consultant
David Blomquist spent much of his career as a technical support specialist at the Ecolab food and beverage division. His early career included Quality Assurance and Quality Control 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.
Rhaisa A. Crespo, Ph.D., Research Scientist, Food Safety Net Services
Dr. Rhaisa Crespo holds a doctorate in Food Science and Technology from the University of Nebraska-Lincoln. Her dissertation research focused on optimizing management and sanitation practices in Nebraska dairy farms to develop risk-based simulations of sporeformers populations throughout the dairy production and processing chain. She holds certifications in Hazard Analysis and Critical Control Points (HACCP), FSMA Preventive Controls for human and animal food (PCQI), and Better Process Control School and is published author in dairy magazines. In addition, she is a sought-after speaker on food microbiology and dairy topics and designer of curriculums for distance education certifications for the Lincoln Lancaster County Health Department of Nebraska and for the Inter-American Institute for Cooperation on Agriculture.