March 7-9, 2018
Utah State University Campus, Logan, UT
Dairy Processing 101 is a comprehensive introduction to Dairy Processing including dairy chemistry, microbiology, processing equipment and technology, Grade “A”, FDA & USDA government programs.
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, milk fat 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
Students receive a complimentary, comprehensive Dairy Textbook with significant numbers of colored illustrations that can be utilized for future reference or for internal plant training.
Western Dairy Center
Utah State University
Nutrition and Food Sciences Building
750 North 1200 East, Room 248A
Logan, UT 84322
Here are some links that may have some helpful information on lodging and transportation.
According to USU, the University Inn is a nice, reasonably priced hotel on campus, about a ten or fifteen-minute walk, or about a five‐minute drive from the Nutrition and Food Sciences Building. You can also go online to Google maps and type in “hotels in Logan UT” in the Google search maps box, that will bring up a good list of options for accommodations.
Parking permits will be provided when you arrive on the first morning. You can park in the parking lots on either side of the building, just NOT in the Aggie Ice Cream parking spots. There is a sandwich shop in the building where you can buy lunch and snacks, or if you want to bring a lunch from home there is a fridge and microwave available.
$1,050 early bird (price valid through January 1, 2018) [Use discount code – EARLYBIRD]
$1,150 after January 1, 2018
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 Steve Murphy recently retired from Cornell University, Department of Food Science, where he had been employed for over 36 years. Steve began his career as a laboratory technician performing research in dairy microbiology, chemistry and quality. He worked his way up the Cornell ladder to a Sr. Extension Associate position where he coordinated, developed and participated in extension based programs addressing milk and dairy product testing; dairy product quality evaluations and trouble-shooting; and dairy food safety. Throughout much of his career he has been involved in writing peer reviewed publications and extension based educational handouts for the dairy industry. Steve is an experienced HACCP instructor and program developer and is a Lead Instructor for the FSMA Preventive Controls for Human Foods curriculum.
EAS Senior Director for Food and Cosmetic Consulting Services Allen Sayler has consulted for EAS since 2012 and was promoted in 2017. His 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) has been of great value to EAS clients. 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. Prior to joining EAS full time, he was a Managing Partner of the Center for Food Safety & Regulatory Solutions. His international experience includes representing the US food processing industry at the Codex Committees on Food Additives, Food Labeling, Food Hygiene and Milk & Milk Products.
Minimum Registration Policy
Should the minimum enrollment number for the seminar not be met, EAS has the right to cancel by February 5, 2018, and refund the registration fee in full.
Cancellations received before February 1, 2018, will result in a $95 processing fee. No refunds will be given for cancellations received after that date. Substitutions will be allowed as long as notice is given to EAS in advance.
For More Information
Contact Cathryn Sacra at (571) 447-5500 or email@example.com
EAS will conduct this seminar or a customized version for individual firms upon request. Bringing the seminar in-house at your facilities can be a cost-effective alternative to train your employees. It also allows the program to be tailored to your particular needs. Contact Cathryn Sacra for a price quote. (571) 447-5500 or firstname.lastname@example.org