Introduction to Dairy Processing and Pasteurization

Issued by SUNY Cobleskill

An overview of the specifics of the New York State Pasteurized Milk Ordinance. Ensure that milk receipt processes are safe. During this course, participants will learn how to procure milk samples in accordance with New York State Ag and Markets PMO regulations. Antibiotics and bacteria will be tested as part of the sampling process. Apply pasteurizing and bottling techniques.

Type Experience
Level Foundational
Time Days
Cost Free

Additional Details

Skills

Bacterial Swabbing
Bottling Dairy Products
Dairy Antibiotic Testing
Dairy Bacterial Testing
Pasteurizing Milk
Proper Milk Receivement

Earning Criteria

Attend and complete successful assessments for this eighteen-hour course.

Standards

HACCP

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.