Describe the origin and the compositional differences of dairy ingredients
Explain the factors influencing the supply and demand for dairy ingredients
Illustrate and describe the unit operations used to process milk and whey based dairy ingredients
Define, identify, and compare regulatory and marketing descriptions of dairy ingredients
All sessions in Module 1 will be viewed on-demand and available beginning January 21 and viewable throughout the semester.
Live Q&A Session
Held with all Module 1 speakers
Wednesday, February 26 | 1:00-2:00 pm Central
Each session is listed below with the instructor and anticipated learning outcomes.
Module 1.1
Dairy Farm Practices Today and in the Future | Emily Yeiser Stepp, Executive Director for The National Dairy FARM Program
Dairy animal welfare management guidelines
Tools and resources on how farmers measure and improve their environmental footprint
How dairy farmers enahnce safe and thriving work environments to provide excellent cow care and produce wholesome milk
Farm biosecurity
Milk Production, Composition & Quality (Intro to Dairy Chemistry Terms) | Karen Smith, PhD, Owner of K. Smith Consulting
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
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
Composition of Dairy Ingredients | KJ Burrington, VP of Technical Development at ADPI
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
Module 1.3
Dairy Processing Basics | Karen Smith, PhD
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, PhD
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
Equipment Sanitary Design: Introduction to Hygienic Design | Justin Larsen, Global Supplier Quality Assurance Dairy Leader at Mars Wrigley
Top 3 Reasons for a Recall
Proper Definitions
Hygienic Design Standards and Regulations
Basic Building Blocks of Hygienic Design
Examples of Hygienic Design
Quality and Food Safety Watchouts and Recommendations
Cheese Manufacture, Quality & Grading | Nana Farkye, PhD, 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
Module 1.5
Milkfat Manufacture, Quality & Grading: Butter, AMF, Butteroil, and Ghee | Marianne Smukowski, Owner at Marianne Smukowski Consulting LLC
Butter categories
Definitions
Types of butter
Manufacturing process
Packaging of butter
Flavor butters
Butter grading
Ensuring Basic Quality (in process, environmental, finished product) - Sampling, Testing, Monitoring & Control | Marianne Smukowski
Definitions of Quality and Safety
Food Safety Culture
How to Ensure Food Safety and Quality
Module 1.6
Supply, Demand and Marketing of Milk & Dairy Ingredients | Mike McCully, President at McCully Consulting
Factors affecting domestic production, supply, and utilization of milk powders
US market
Global market
Factors affecting domestic production, supply, and utilization of whey products