Our Dairy Science, Milk Processing & CIP course will give you a good understanding of the chemistry of milk and cream in relation to processing and equipment hygiene.
This introductory course is suitable for beginners, so if you don’t have any prior experience in this area, don’t worry! You will cover processing unit operations including pasteurisation, homogenisation, separation, and filtration.
There will be two days of theory and one day of practical during this three-day course, which is next running on Monday 19th – Wednesday 21st July 2021.
The course will take place in the Reaseheath Food Centre, which is internationally renowned as a leading educational institution within the food and drink sector and has one of the best processing halls in Europe.
For further information, please contact Julie Bent at firstname.lastname@example.org