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The program will help to form professional knowledge, skills and abilities in the field of milk processing technology and the production of dairy products.
In the course of training, you will study additional professional competencies required in production, technological and research activities
In the course of training, you will study additional professional competencies required in production, technological and research activities
Who is this course for?
You definitely need a course if you:
Manager or specialist
enterprises of the profile industry who want to improve their competencies
Scientific and pedagogical worker or expert
striving for professional growth and improvement
An employee of any enterprise
interested in obtaining a relevant and demanded profession
Study for 25% cheaper
when paying for the course before december 30, 2022.
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During the course, you will learn
- use modern methods of quality control in the production of dairy products
- organize production control based on the principles of HACCP at the enterprise
- confidently master modern technologies in the field of dairy production
- use modern achievements of science and technology in the development of dairy products of a new format and the design of industry enterprises
Program modules
Themes:
- Chemical composition and properties of milk
- Identification of different types of adulteration of milk
- Milk proteins and their biochemical changes during the processing of raw milk
- Milk lipids and their changes during the processing of raw milk
- The mineral composition of milk and its changes during the processing of raw milk
- Water in milk. Biologically active and other substances of milk
Themes:
- General technology for the processing of dairy raw materials
- Technology of pasteurized, ultra-pasteurized and sterilized milk and cream
- Milkshake technology. Fundamentals of alternative product technology
Themes:
- The fermentation process in the biotechnology of dairy products
- Features of biotechnology of liquid fermented milk products
- Biotechnological process of sour cream production
- Biotechnological process of cottage cheese production
Themes:
- Ice cream and frozen desserts as food multicomponent products of high-tech industries
- Ice cream and frozen desserts as frozen aerated foods
- Refrigeration technologies in the production and storage of ice cream and frozen desserts
Themes:
- Methods based on the principles of biosis, suspended animation and abiosis used in the production of dairy products
- Purpose and essence of the process of thickening of raw milk. Main Modes
- The essence of the drying process and milk raw materials. Basic modes and methods. Features of Freeze Drying
- Technological schemes for the production of canned milk
Themes:
- Medico-biological bases of baby food. Classification of baby products
- Composition and properties of human milk. Basic methods and ways of humanization of cow's milk
- Technology of dairy products for baby food, promising areas
Themes:
- Oil classification. Oil production methods
- Technological scheme for the production of butter by churning methods
- Technological scheme for the production of butter by the conversion of high-fat cream
- Technology of oil pastes and spreads
Themes:
- Types of cheeses and their classification. Composition, nutritional and biological value of cheeses
- General technological scheme of cheese production
- Functionally necessary ingredients and food additives in cheese production
- Features of the technology of various types of cheeses
- Technology of whey processing products
Themes:
- The role of production control in obtaining biologically valuable environmentally friendly dairy products. Purpose, types, functions
- Production control of raw milk, drinking milk and cream from authentic to modified
- Production control of fermented milk and fermented products
- Production control of canned milk
- Production control of butter and spreads
- Production control of natural and processed cheeses and cheese products
- Production control of milk protein concentrates
- Implementation of the HACCP system in dairy enterprises
Themes:
- The concept of the design and project of a dairy industry enterprise
- Types of dairy enterprises
- Technological design of the production of dairy products at enterprises of various types
- Placement of technological equipment
- Typical design of dairy enterprises
- Development of the master plan of the enterprise
Issued document
After completing the training and successfully passing the final certification, a Diploma of professional retraining.
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