This training is designed for professional development purposes, and the certificate obtained does not substitute the MYK qualification certificate in programs where such certification is mandatory.

Fundamental Operations in Dairy Processing Training – Course Content

1. Introduction to the Dairy Industry and Basic Concepts

• Importance and structure of the dairy sector

• Classification of dairy processing facilities

• Characteristics and quality parameters of raw milk

2. Milk Collection and Transportation Process

• Milking and initial quality checks

• Importance of maintaining the cold chain

• Hygiene standards for milk transport vehicles

3. Introduction to Milk Processing Technologies

• Pasteurization, sterilization, and UHT (Ultra-High Temperature) processes

• Homogenization and separation techniques

• Overview of cheese, yogurt, and butter production processes

4. Hygiene and Sanitation Practices

• Cleaning protocols in dairy facilities

• Personnel hygiene and protective measures

• Sources of contamination and prevention methods

5. Quality Control and Sampling Techniques

• Physical, chemical, and microbiological analyses

• Sampling and evaluation standards

• Quality indicators in milk and dairy products

6. Dairy Product Storage and Packaging

• Cold storage conditions and monitoring

• Packaging materials and labeling standards

• Shelf life management and traceability applications

7. Food Legislation and Operating Licenses

• Food safety regulations and industry standards

• Legal responsibilities of dairy processing facilities

• Ministry of Agriculture and Forestry inspections

8. Practical Training and Workshop Sessions

• Hands-on milk analysis and testing

• Hygiene and cleaning simulations

• Practical dairy processing on a mini production line

(MY)