Understand the principles and practices involved in the production, processing and marketing of fluid milk. Components of milk, principles of basic milk processing (e.g. pumping, pasteurization, separation), storage and distribution, and safety and quality of milk will be examined. New technologies in production, analytical testing methods and packaging systems will be explored. At the end of the program, you will be able to:

1. Discuss milk composition and fundamentals of dairy chemistry
2. Describe on-farm milk production practices
3. Outline the steps of milk production and processing, including separation,pasteurization and sterilization, and homogenization
4. Implement good manufacturing practices (GMPs) to produce high quality milk
5. Implement safety and quality control measures
6. Understand national and international regulations for milk processing