A Virtual Training Presented by EAS Consulting Group
October 15, 22, 29 and November 5, 2020
12:00pm-4:00pm eastern each day
Being successful in the modern dairy world requires a thorough and detailed knowledge of technology, regulatory requirements, competitive products and how to leverage dairy’s image as producing nutritional advantageous food with consumer’s positive views.
Join EAS Consulting Group’s Allen Sayler, Senior Director for Food Consulting Services and members of his expert Dairy team for a four-part virtual short course on Dairy Processing 101, beginning October 15, 2020.
Electronic PDF Manual with all presentation slides
Recommended: Purchase of the “Dairy Processing Handbook” by TetraPak
$700 for the full seminar
$200 per individual session
* discounts may apply
$200.00 – $700.00
GOV50 – 50% off for all federal and state government employees
GROUP10 – 10% off for two or more employees joining from the same company
Only one discount may be used at purchase.
All cancellations after October 5, 2020 will result in a 25% processing fee.
If minimum number of participants is not met by October 5, 2020, EAS reserves the right to cancel and refund registrations in full.
Terms and Conditions
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Offered a-la-carte or bundled into one comprehensive seminar,
your topics include
Session 1 – October 15, 2020 | Dairy State & Federal Regulations 101
Instructor: Allen Sayler
Introduction & Overview of the US Dairy Industry – Dairy Co-ops, Private Dairy Companies, Processing Plants, US Dairy Products Produced for the Domestic and International Market
Government Requirements for Dairy Plants including:
- FSMA’s PCHF Regulation
- FSMA’s “Other” Regulatory Requirements including
- “Safe Transport”,
- “Intentional Adulteration”,
- “Food Defense Vulnerability Assessments” and the
- “Foreign Supplier Verification Program (FSVP)
- NCIMS Grade “A” state-enforced dairy plant requirements
- USDA AMS Dairy Plant Survey Program
- Regulatory Enforcement Tools including 483s, FDA “Letters” and Managing Recalls
Building Blocks for an Effective Food Safety Program in Dairy Plants
Session 2 – October 22, 2020 | Dairy Processing Technology
Instructors: Allen Sayler, et al.
Raw Milk Handling & Processing Technology
- Raw Milk Transport, Receiving & Storage
Dairy Heat Treatment & Pasteurization Technology
- Plate Heat Exchangers
- Shell & Tube Systems
- UHT & Aseptic Systems
- Required Pasteurization & UHT Public Health Controls & Records
Cultured Dairy Product Processing Technology
- Sour Cream
Dairy Desserts Technology
- Ice Cream & Frozen Custard
- US, Micro, Nano and RO Membrane Processing
- Difference in Milk, Whey and Lactose Concentration
- Cyclone Dryers
- Box Driers
- Difference in Milk, Whey and Lactose Drying
Session 3 – October 29, 2020 | Hygiene Design, Cleaning and Sanitization of Dairy Processing Equipment
Instructors: Gabe Miller, et al.
Hygienic Design of Dairy Processing Equipment – Principles, References and Requirements
Effective Cleaning and Sanitizing of Dairy Processing Equipment Including the Science and Chemistry of Cleaning and Sanitation as well as a review of Verification Tools to Measure Cleaning and Sanitation Effectiveness
Session 4 – November 5, 2020 | Dairy Chemistry, Microbiology and Laboratory Systems
Instructors: Sarah Goreham, et al.
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: Part “A” General Milk Chemistry & Composition
- Milk Components & Nutrients
- Milk Fat Structure & Chemistry
- Lactose Chemistry
Dairy Protein Chemistry: Part “B” Milk Proteins Including Special Characteristics of Whey & Casein Proteins, Proteolysis & Iso-electric Points
- Alpha Caseins (α) are in multi-phosphorylated forms (as2, as3, as4, as5, and as6)
- Beta Casein (β) is a major casein in cow milk, but is the minor casein in human milk.
- Kappa Casein (k) is a glycoprotein, distributed throughout the casein micelle and acts to stabilize the micelle.
- Gamma-caseins (part of the protease peptone fraction of milk) are C-terminal fragments of ß-casein, which are released by plasmin digestion, mostly while the milk is in the gland.
Hands-on Practical Knowledge of Dairy Laboratory Testing Systems and Capabilities
- Dairy Laboratory Testing Technologies – Microbiological
- Dairy Laboratory Testing Technologies – Chemical
- Dairy Laboratory Testing Technologies – Drug Residues
- Milk Quality Testing – Microbiological, sensory attributes & shelf life
About the Instructors
Allen Sayler, Senior Director, Food Consulting Services
Allen Sayler is the Senior Director for Food Consulting Services at EAS with expertise in the areas of food processing, particularly in the area of dairy processing, infant formula, bakery products, food additives, botanical products and food packaging as well as GSFI Third-Party Certification programs such as Safe Quality Foods (SQF).
With more than 35 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 as acting chief for FDA’s Milk Safety Branch, Dairy Marketing Specialist at the USDA AMS Dairy Standards Branch and Assistant Dairy Commissioner for the North Dakota Department of Agriculture. Prior to joining EAS, he was a Managing Partner of the Center for Food Safety & Regulatory Solutions. Allen serves on numerous national and international committees for the International Dairy Federation, the US National Committee for the International Dairy Federation the International Association for Food Protection and the National Conference on Interstate Milk Shipments
Gabe Miller, Independent Consultant
Gabe Miller in an Independent Consultant for EAS Consulting Group, LLC with over 40 years of experience in troubleshooting food safety, processing equipment and quality problems. He specializes in process engineering, product scale-up, production efficiency assessments, facility and equipment sanitation assessments, food plant facility design and equipment footprints. He is also a 3-A Sanitary Standards Inc. Certified Conformance Evaluator (CCE).
Sarah Goreham is a food manufacturing consultant whose has worked with billion-dollar companies to start-ups across the country. She develops long-term process improvements and best practices to keep consumers safe and our industry profitable and assists with regulatory and practical aspects of food safety, quality, labeling and training. Expertise in FSMA, cGMP’s, SQF, PCQI requirements as well as state and local Dept of Health requirements.