The Separation Sciences Program in the Food Protein Research and Development Center at Texas A&M University presents a “hands-on” Membrane Application in Beverage Industries Short Course covering membrane technologies to wine, beer, spirits industries.
This workshop will introduce attendees to the technical details of operating a dairy processing plant, including basic dairy chemistry, microbiology, quality assurance, model written operational programs, operational characteristics of major pieces of dairy processing equipment, operation of a dairy laboratory, the state and federal regulatory dairy environment and basic pasteurization technologies and requirements.
The Food Safety Modernization Act (FSMA) is supported by seven (7) key proposed regulations. In late September 2014, FDA issued four (4) “Supplementals” which amend or add to the seven (7) proposed regulations.
This course covers the basics of developing a Hazard Analysis and Critical Control Point (HACCP) Plan for dairy processors. HACCP concepts will be practiced during breakout sessions where participants will prepare a HACCP Plan. Processors producing similar types of dairy foods will be grouped together for the breakout sessions.
The Advanced Cheesemaking Course is for people who have cheese-making experience and want to expand their knowledge of milk chemistry, cheese chemistry, curd handling, and correcting manufacturing problems. We will spend two days in our pilot plant making seven different varieties of cheese.
The Wisconsin Center for Dairy Research invites all dairy and food processors to attend the Wisconsin Process Cheese dairy short course, February 24-25, 2015, at Babcock Hall in Madison, Wisconsin.
The PMO short course targets individuals that are starting to work in dairy plant operations and will have the responsibility to follow standards for Grade "A" pasteurized, ultra-pasteurized and aseptically processed milk and milk products.
Get the latest insights on what can help you produce, market and use dairy ingredients today. Find out what will shape the look of the dairy ingredients marketplace of the future.
The Basic Cheesemaking Course is designed for the beginning cheese maker and those who have never made cheese before. The course will include an introduction to milk, cheese, dairy cultures, and the steps in cheese making. We will spend a day in our pilot plant making cheese the old fashioned way, by hand. We limit the course to 12 participants to insure everyone receives individual attention.