Course Overview
An introduction to the technical aspects of dairy processing for those who are employed in the dairy industry, and a component of the Dairy Plant Worker training required for licences issued by the Food Protection Programs of the BC Ministry of Health. Subject areas include the Milk Industry Act and Regulations, chemistry and composition of milk, microbiology of dairy products, reception and control of milk in the plant, pasteurization (including HTST), cleaning and sanitation. www.bcit.ca/study/programs/6340acert
Prerequisite(s)
- No prerequisites are required for this course.
Credits
2.0
- Retired
- This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.
Learning Outcomes
Upon successful completion, the student will be able to:
- Be able to work with and interpret the Milk Industry Act.
- Understand the chemistry and composition of milk.
- Describe the types of microorganisms present in dairy products and their importance as sources of disease as well as beneficial aspects as starter cultures.
- Understand and describe the importance of personal hygiene in a dairy.
- Describe the processes that occur from the reception of the milk at the farm through its unloading and processing at the dairy.
- Explain the operations at the diary for clarification, standardization and homogenization.
- Explain the principles of pasteurization and the component parts of a pasteurizer and their function in the system for both Vat Pasteurizers and HTST Pasteurizers.
- Describe the importance of cleaning and sanitizing in the dairy industry.
Effective as of Fall 2003
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.