Building on the basic principles of dairy processing learned in FOOD 1151, this course furthers our understanding of pasteurization techniques and fail-safe design, and examines fluid milk, cheese, and other dairy product processes in detail. Equipment design and inspection, employee training, sanitation, and environmental monitoring are addressed (in a HACCP context) as a means of achieving product safety. Students are engaged in a variety of interactive lessons, laboratory exercises, demonstrations, and case study activities. A statement of completion is issued to those with a passing grade of 60%, and it allows one to apply for the provincial dairy plant worker licence ($20 fee). www.bcit.ca/study/programs/6340acert
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Learning Outcomes
Upon successful completion of this course, the student will be able to:
Interpret and apply the Milk Industry Act and Standards Regulation of BC.
Relate key aspects of dairy chemistry and microbiology to product quality and safety.
Summarize and provide rationale for process steps during the manufacture of fluid milk, cheese, and cultured dairy products.
Discuss thermal processing of dairy products with respect to heat transfer and holding time.
Describe and justify the design features of pasteurization equipment.
Perform sanitation swabbing and quality tests for raw milk receiving.
Operate an HTST pasteurizer and complete a recording chart.
Apply the principles of sanitation and CIP cleaning to an HTST pasteurizer and dairy process line.
Identify sources of microbiological, chemical, and physical contamination in the dairy process environment; select and apply appropriate preventative measures as Standard Operating Procedures.
Develop monitoring procedures for dairy processes, equipment maintenance, and plant environment.
Effective as of Fall 2011
Related Programs
FOOD 2151 is offered as a part of the following programs:
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