Module 1.1

Course Introduction | KJ Burrington, VP of Technical Development at ADPI

• Mastering the course learning goals
• Make better decisions in your workplace
• Provide better customer service
• Manage future challenges in the dairy ingredients sector
• Working knowledge of the course material
• Provides a foundation for continuous learning
• Provides access to a wide array of dairy ingredient resources

Overview of Dairy Ingredients  | Karen Smith, Owner at K. Smith Consulting

• Basic composition of milk
• Products/ingredients made from milk/whey
• Farm to Fork – Cheese and whey
• Ingredients produced from milk/whey
• How ingredients are utilized
• Basics of exported ingredients

Milk Production, Composition & Quality (Intro to Dairy Chemistry Terms) | Karen Smith

• Understand how milk composition changes
• Basic chemistry and structure of milk
• How enzymes work
• What is denaturation
• Basic dairy microbiology
• Importance of spores and biofilms

Module 1.2

Composition of Dairy Ingredients | KJ Burrington

• Understand the similarities and differences in composition between the types of ingredients made from milk and whey
• Learn how ingredient composition helps with ingredient selection
• Gain an awareness of the evolution of dairy ingredients and their scale of domestic production

Standards, Regulations, Specifications & Labeling | Chris Thompson, Chief of the Dairy Standardization Branch at the United States Department of Agriculture (USDA/AMS) and Andy Powers, VP of Technical Services at ADPI

• Distinguish between Standards, Regulations & Specifications
•  Distinguish the differences between ADPI standards, Government standards and Codex standards
• Understand the basics of labeling dairy ingredients

Module 1.3

Dairy Processing Basics | Karen Smith

• Basics of centrifugation
• Pasteurization basics
• What is homogenization
• What is membrane filtration
• Basics of evaporators
• Basics of dryers

Manufacture of Concentrated and Dried Milk and Whey Ingredients | Karen Smith

• How dairy ingredients are made from milk and whey
• Composition of common milk and whey-based ingredients
• The different types of whey
• Basics of whey processing

Module 1.4

Historical Look at Manufacturing, Products & Markets: U.S. and Oceania | Craig Deadman, Head of Business Development at Dairy Goat Cooperative and Steve Patience, Managing Director of Dairy Trade USA LLC

• Gain greater appreciation for the dynamics of dairy Industry over last four decades
• Markets (customers and pricing)
• Product mix
• Manufacturing technologies and operations

Cheese Manufacture, Quality & Grading | Nana Farkye, Professor Emeritus of Dairy Science at California Polytechnic State University, San Luis Obispo

• Definition and Classification of Cheese
• General principles and technologies for manufacture of rennet-coagulated cheeses
• Cheese yield and yield calculations
• Cheese Ripening
• Cheese Grading