In ?this ?course, ?participants ?learn ?the ?processing ?technologies ?and ?practices ?of ?a ?fluid ?milk ?plant ?operation ?from ?the ?farm ?to ?receiving, ?to ?manufacturing, ?all ?the ?way ?to ?the ?customer. ?Areas ?of ?study ?are ?fluid ?milk, ?yogurt, ?cheese ?and ?frozen ?dairy ?desserts. ?Other ?topics ?covered ?are ?physical ?and ?chemical ?properties ?of ?fluid ?milk ?and ?milk ?components, ?raw ?milk ?quality ?supply, ?good ?manufacturing ?practices ?(GMPs), ?Pasteurized ?Milk ?Ordinance ?(PMO) ?and ?basic ?concepts ?of ?quality ?assurance ?and ?quality ?control ?and ?sensory ?evaluation ?of ?products.