Program Overview

Dairy Manufacturing Online Certificate: Module 21 - Dried Dairy Products II

The Dairy Manufacturing Online Certificate: Module 21 - Dried Dairy Products II (WPC, WPI, Lactoferrin, Casein) is a comprehensive program designed to provide in-depth knowledge of dried dairy products.

Module 21 Course Overview

Milk and dairy products are highly nutritious and play a crucial role in contributing to the nutrition of selected groups in the population, such as infants, senior citizens, and athletes. This module will delve into the standards for powders, the process steps used for their production, and their application, as well as cover quality and product defects.

Learning Outcomes

After successful completion of this module, participants will be able to:

1. Know the standards for whey protein, lactoferrin, and casein powders, their common properties, and compositions.
2. Describe the process steps applied in their production.
3. Understand their functional properties and typical application fields.
4. Know possible quality and product defects as well as the causes and prevention methods.

Referred Modules

This module is closely related to other modules in the program, including:

• Module 2
• Module 3
• Module 14
• Module 17
• Module 20

Micro Certificates

The program offers micro certificates, which are themed tracks that allow participants to specialize in specific areas. Module 21 is part of the Dried Dairy Products Certificate, which consists of modules 1, 2, 3, 4, 5, 6, 13, 14, 20, and 21. This track is designed for all levels of plant personnel involved in the production of dry milk and whey products.

Program Details

• The program is available on demand, allowing participants to access the content at any time.
• The estimated completion time is 1-2 hours.
• The program is delivered online.
• The cost is $75, with a Pacific states discount of $50 available for residents of OR, WA, and CA.

Dried Dairy Products Certificate

The Dried Dairy Products Certificate is a comprehensive program that covers various aspects of dried dairy products, including:

• Course introduction
• Dairy Chemistry
• Dairy Microbiology
• Pasteurization technologies
• Sanitation
• Membrane Technologies
• Evaporation and Drying
• Milk Powders and Whey Powders

Instructors

The program is taught by 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

Additional Information

The program can be customized for team training, and participants can inquire about this option.