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Learning Objectives for Module 1

  1. Describe the origin and the compositional differences of dairy ingredients
  2. Explain the factors influencing the supply and demand for dairy ingredients
  3. Illustrate and describe the unit operations used to process milk and whey based dairy ingredients
  4. Define, identify, and compare regulatory and marketing descriptions of dairy ingredients

All courses will be live on the following dates from 1:00-3:00 pm CST. Recordings from each Module will be shared with registered attendees in 1-2 days following the scheduled date.

February 8, 2023

Module 1.1

  • Course Introduction
  • Overview of Dairy Ingredients
  • Milk Production, Composition & Quality (Intro to Dairy Chemistry Terms)

February 22, 2023

Module 1.2

  • Composition of Dairy Ingredients
  • Standards, Regulations, Specifications & Labeling

March 8, 2023

Module 1.3

  • Dairy Processing Basics
  • Manufacture of Concentrated and Dried Milk and Whey Ingredients

March 22, 2023

Module 1.4

  • Historical Look at Manufacturing, Products & Markets: U.S. and Oceania
  • Cheese Manufacture, Quality & Grading

April 12, 2023

Module 1.5

  • Milkfat Manufacture, Quality & Grading: Butter, AMF, Butteroil, and Ghee
  • Ensuring Basic Quality (in process, environmental, finished product) - Sampling, Testing, Monitoring & Control

Tuesday, April 25, 2023: IN-PERSON at the 2023 ADPI/ABI Annual Conference

Module 1.6

  • Supply, Demand and Marketing of Milk & Dairy Ingredients I
  • Supply, Demand and Marketing of Milk & Dairy Ingredients II
  • Summary Module 1
  • Evaluation of Module 1 and Introduction to Module 2