Program Overview

Dairy Manufacturing Online Certificate: Module 23 - Cream and Butter

Module Overview

The Dairy Manufacturing Online Certificate: Module 23 - Cream and Butter is a comprehensive program that explores the definition, standards, and manufacturing process of cream and butter. These unique dairy products are characterized by their high fat content, which imparts a rich dairy flavor and pleasant mouthfeel to various food products.

Learning Outcomes

After completing this module, participants will be able to:

• Define cream and butter and understand the standards for their production
• Describe the main process steps involved in manufacturing cream, cream products, and butter
• Identify the equipment used in butter making
• Describe quality aspects in butter making

Referred Modules

This module refers to:

• Module 1
• Module 11

Program Details

• Duration: 1-2 hours
• Delivery: Online
• Cost: $75 (with a $50 discount for Pacific states residents, including OR, WA, and CA)

Instructors

The program features experienced instructors, including:

• Sheri Cole, Assistant Professor, Dairy Extension and Sustainable Food Manufacturing, Oregon State University
• Marc Bates, Lead Instructor for Preventive Controls for Human Food
• Zeynep Atamer, Extension Processing Specialist

Related Modules

The Dairy Manufacturing Online Certificate program consists of multiple modules, including:

• Module 1: Introduction to Dairy Production and Processing Industry
• Module 2: Dairy Chemistry and Physics
• Module 3: Dairy Microbiology
• Module 4: Fluid Milk I
• Module 5: Fluid Milk II
• Module 6: Common Dairy Equipment
• Module 7: Packaging
• Module 8: Current Good Manufacturing Practices
• Module 9: Cleaning and Sanitation
• Module 10: Food Safety Systems and Culture
• Module 11: Regulations and Standards for Dairy
• Module 12: Sustainable Dairy Processing
• Module 13: Membrane Filtration Process
• Module 14: Concentration, Evaporation, Drying
• Module 15: Supply Chain Management for Non-Dairy Ingredients
• Module 16: Quality Systems and Finished Product Quality
• Module 17: Basic Cheese Making
• Module 18: Specialty Cheese Making
• Module 19: Grade A Cultured Dairy Products
• Module 20: Dried Dairy Products I (Milk and Whey Powders)
• Module 21: Dried Dairy Products II (WPC, WPI, Lactoferrin, Casein)
• Module 22: Ice Cream
• Module 23: Cream and Butter