Registration will close on October 15, 2024

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 sessions in Module 1 will be viewed on-demand and available beginning September 3 and viewable throughout the semester.


Live Q&A Session

Held with all Module 1 speakers

TBA | 1:00-2:00 pm Central


Each session is listed below with the instructor and anticipated learning outcomes.

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

Introduction to Dairy Ingredients  | Karen Smith, PhD 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, PhD

  • 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

  • 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

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, 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
  • US market
  • Global market