Dairy and Dairy Products Processing and Regulation

Dairy Processing and Regulation

This course explains how raw milk is processed into safe dairy products while meeting hygiene and regulatory requirements. It suits food technologists, QA staff, inspectors, auditors, and exam aspirants.

Learners understand milk handling, heat treatment, sanitation systems, hazard controls, and labeling practices used in modern dairy plants.

Key Learning Areas

• Milk reception, testing, chilling, and storage

• Pasteurization, UHT, homogenization, and standardization

• Fermented and fat-based product manufacturing

• Hygiene programs and allergen control

• Regulatory compliance and labeling

• Hazard analysis and preventive controls

Who Should Enroll

For dairy supervisors, quality professionals, auditors, inspectors, regulatory aspirants, entrepreneurs, and food-technology students.