Milk processors are innovating with new flavors, dairy-coffee hybrids, new formats and more. In this webinar, you will gain an overview of successful innovative milk products, learn the newest flavor and packaging options in dairy-based beverages, and get ideas for nondairy beverages that you can process. Read More
The Better Process Control School (BPCS) of The Ohio State University Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of low-acid or acidified foods. BPCS satisfies the training requirements specified in both the FDA and USDA regulations designed to prevent public health problems in low-acid and acidified low-acid canned foods.
Gain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of buttermilk, cottage cheese, cream cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.
Participants in this three day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course begins with a focus on the composition and microbiology of milk to set the stage for the conditions needed for pasteurization and cleaning.
Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business.