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.