Where can I learn about dairy technology

curriculum

 

Block 1: Raw milk; Cheese production (standard types)

Milk production and production

Practical trials:
Practical milking, evaluation of silage samples and analysis results of silage

Dairy technology (Material science and device function):
Milking facility, hay drying

Technical arithmetic:

Basics:
Milk production (lactation physiology, udder structure), feeding (silage and hay feeding), influences on milk composition (husbandry, season, lactation, temperature, feeding, breeding, animal health) udder health and processing properties (cell count, total germ count, etc.)

Source: www.oekolandbau.de

Source:www.oekolandbau.de © BLE, Bonn; Photo: Dominic Menzler

Practical trials:
Production of small batches from milk of different ages and chilled milk (0 ° C, 4 ° C, 10 ° C, 20 ° C)

Dairy technology (Material science and device function):
Milk cooling (direct evaporator, ice water systems)

Technical arithmetic:
Calculation of heat transfer

Basics:
Influence of cooling and storage time on milk, thermodynamics, physical structure of milk, milk ingredients and their degree of distribution, density of milk, melting and solidification (freezing point of milk)

Practical trials:
Production of small batches from milk with different degrees of homogenization

Dairy technology (Material science and device function):
Pumps, pipelines, fittings

Technical arithmetic:
Calculation of the pump performance

Basics:
Influence of transport on milk, physical structure of milk (structure of fat globules, properties, saponification, fat breakdown), milk ingredients and their degree of distribution, density of milk, dependence of viscosity on temperature and milk composition

Source: www.oekolandbau.de, © BLE, Bonn, Photo: Thomas Stephan

Source:www.oekolandbau.de, © BLE, Bonn, Photo: Thomas Stephan

Practical trials:
Production of small batches with milk containing inhibitors, high cell count, excessive E. coli (early flatulence), implementation of practical rapid methods.

Dairy technology (Material science and device function):
Incubator, water bath, laboratory equipment

Technical arithmetic:
Evaluation of examination results (CFU, MPN etc.), exponential growth

Basics:
Use of bacteriological and sensory rapid methods, assessment of laboratory results, milk ingredients and their degree of distribution (fat, protein), taxonomy of important groups (enterococci, streptococci, lactobacilli, spore formers, enterobacteria, pseudomonads, etc.), milk microbiology (pathogenic germs, hygiene germs, spoilage germs) , Ingredients, introduction to sensor technology, laboratory knowledge (health protection, accident prevention)

© Simon Goldenberg

Practical trials:
Production of standard rennet cheese varieties (Camembert, Gouda, Tilsiter, Bergkäse etc.)

Dairy technology (Material science and device function):
The device technology is explained in the process steps

Technical arithmetic:

Basics:
Production of standard varieties

Source: Marc Albrecht-Seidel

© Marc Albrecht-Seidel

Block 2: Operating experience

Practical trials:
Get to know farm-specific dairy products

Dairy technology (Material science and device function):
Get to know the company-specific facility

Technical arithmetic:
Product and milk planning

Basics:
Making dairy products in practice

Source: Dottenfelderhof cheese dairy

© Hofkäserei Dottenfelderhof

Block 3: Production of cream cheese, milk products, butter and drinking milk; Sensory training

Practical trials:
Influence of different milk treatment methods

Dairy technology (Material science and device function):
Milk filters, centrifuges, short and long-term heating systems, temperature measurement and control technology, hot water and steam generation, fuels

Technical arithmetic:
Calculation of fat units and calculation of other ingredients, calculation of mixtures, calculation of heat transfer

Basics:
Cleaning, skimming, heat treatment, pre-ripening, homogenization, adjustment of the fat content, physical structure of milk (milk ingredients and their degree of distribution, density of milk, dependence of viscosity on temperature and milk composition, changes in physical state, boiling and condensing), difference between laminar and turbulent flow, importance of Turbulence for homogenization and heating of milk, creamability of raw, heated and homogenized milk, thermodynamics (heat transfer, heat conduction, specific heat capacity, heat flow, heat radiation, heat exchanger)

Practical trials:
Influence of ingredients on processing properties, assessment of raw materials

Dairy technology (Material science and device function):

Technical arithmetic:
Calculating the amount of ingredients

Basics:
Ingredients (water, preservatives, colorings, spices, herbs, fruit preparations) water treatment and softening, influence of ingredients on processing properties

Practical trials:
Production of cream cheese with different cultures, evaluation of cultures

Dairy technology (Material science and device function):
Incubators

Technical arithmetic:

Basics:
Taxonomy of important groups (strains of acidification cultures, mold cultures, ripening cultures, etc.)

Practical trials:
Manufacture of dairy butter and land butter

Dairy technology (Material science and device function):
churn

Technical arithmetic:

Basics:
Cream extraction, treatment, bacteriological and physical ripening, buttermaking process, buttering, kneading, butter water content, fine water distribution, packaging, storage, sale, shelf life

Practical trials:
Manufacture of dairy products

Dairy technology (Material science and device function):
Process tank, cheese kettle

Technical arithmetic:

Basics:
Types (yogurt, kefir, sour milk, sour milk, buttermilk, cream and cream products, whey products), cheese milk, additives and added food, standardization of fat content, acidification process, packaging, storage, sale, shelf life

Source: www.oekolandbau.de, © BLE, Bonn, Photo: Thomas Stephan

Source:www.oekolandbau.de, © BLE, Bonn, Photo: Thomas Stephan

Practical trials:
Manufacture of pasta milk

Dairy technology (Material science and device function):
Short and permanent heating systems, temperature measurement and control technology

Technical arithmetic:

Basics:
Types (raw milk from the farm, preferred milk, pasta milk), types of heat treatment, packaging, storage, sale, shelf life

© A-S-T-A-eismann GmbH

Practical trials:
Sensory assessment of ingredients and fresh products

Dairy technology (Material science and device function):

Technical arithmetic:

Basics:
Basic tastes, sensory test methods

Source: www.oekolandbau.de, © BLE, Bonn, Photo: Thomas Stephan

Source:www.oekolandbau.de, © BLE, Bonn, Photo: Thomas Stephan

Block 4: Business administration; marketing

Practical trials:
Planning calculation, branch evaluation

Dairy technology (Material science and device function):
Construction and engineering costs

Technical arithmetic:
Planning calculation, branch evaluation

Basics:
Bookkeeping, cost accounting, business plan

Source: Marc Albrecht-Seidel

© Marc Albrecht-Seidel

Practical trials:

Dairy technology (Material science and device function):
Marketing technology, packaging

Technical arithmetic:
Product pricing

Basics:
Milk and dairy products in human nutrition, advantages and disadvantages of raw milk and raw milk products, composition and properties of milk and dairy products, marketing, product development, range design, pricing, product labeling

© Janina Seidel

Block 5: Cheese production - renneting, curd preparation, filling, pressing

Practical trials:
Influence of ingredients on processing properties, assessment of raw materials

Dairy technology (Material science and device function):

Technical arithmetic:
Calculating the amount of ingredients

Basics:
Ingredients (rennet, rennet substitutes, water, salt, calcium chloride, lysozyme, preservatives, colorings, spices, herbs), basics of milk chemistry and physics, water treatment and softening, influence of ingredients on processing properties

© Luc Mertz

Practical trials:
Einlabversuche

Dairy technology (Material science and device function):
Cheese kettle

Technical arithmetic:
Rennet strength

Basics:
Basics of milk chemistry and physics, syneresis, proteins (amino acids (solubility,, essential. AS), isoelectr. Point, milk proteins (whey protein, casein, NPN)), fat (physical structure of milk, milk ingredients and their degree of distribution, density of milk , Dependence of the viscosity on temperature and milk composition), carbohydrates (mono-, di-, polysaccharides, lactose, lactose breakdown, fermentation)

© Luc Mertz

Practical trials:
Effect of different break sizes and cutting times

Dairy technology (Material science and device function):
Mixing and cutting tools, break washing

Technical arithmetic:

Basics:
Basics of milk chemistry and physics, syneresis

© Luc Mertz

Practical trials:
Effects of different filling processes and cheese shapes, pH meter training

Dairy technology (Material science and device function):
Pumps, filling tables, cheese molds, exhaust processes, pH meters, SH meters

Technical arithmetic:
Calculation of the number of shapes

Basics:
Acids and bases, current and potential acidity, neutralization, buffer effect, oxidation, differences between SH and pH value measurement

© Luc Mertz

Practical trials:
Pressing and dripping tests

Dairy technology (Material science and device function):
Cheese presses, cheese molds

Technical arithmetic:
Compression pressure calculation, yield calculations

Basics:
Lever laws, hydraulics

Source: Marc Albrecht-Seidel

© Marc Albrecht-Seidel

Block 6: Cheese making - cheese aging; Cleaning and desinfection; Cheese factory planning

Practical trials:
Attempts at maturation

Dairy technology (Material science and device function):
Salt bath, shelving systems, temperature measurement and control technology, ventilation and dehumidification systems

Technical arithmetic:
Climate calculation, preparation of a salt bath, yield calculation

Basics:
Fat defects, aroma formation, climate science, mold, density determination (salt bath)

Source: www.oekolandbau.de, © BLE, Bonn, Photo: Thomas Stephan

Source:www.oekolandbau.de, © BLE, Bonn, Photo: Thomas Stephan

cleaning and desinfection

Practical trials:
Effects of cleaning agent residues, methods of cleaning control, group work “cleaning and disinfection plan”

Dairy technology (Material science and device function):
Dishwashers, low pressure steam cleaners, CIP cleaning

Technical arithmetic:
Dosing of detergents

Basics:
Electrical conductivity of milk, conductivity measurement for cleaning solutions, surface tension, standard values ​​for milk and dairy products, cleaning methods, cleaning agents, effectiveness, environmental pollution, waste water issues, waste water treatment, grease separators, waste water law

© FINKTEC GmbH

Practical trials:
Excursion, group work "Development of cheese factory floor plans"

Dairy technology (Material science and device function):
Basics of cheese making, overview of the equipment

Technical arithmetic:
Calculate space requirements

Basics:
Building physics (insulation, ventilation, building materials), ventilation or dehumidification systems, building law

Source: Marc Albrecht-Seidel

© Marc Albrecht-Seidel

Block 7: Cheese specialties made from cow, goat and sheep milk; Cheese making - packaging, cheese flaws

Practical trials:
Cheese specialties made from goat, sheep and cow milk

Dairy technology (Material science and device function):
Technique for pasta filata cheese

Technical arithmetic:

Basics:
Ingredients of goat and sheep milk and their importance for cheese production

© Art & Cheese - Fine Goat Cheese Manufactory

Practical trials:
Packing trials

Dairy technology (Material science and device function):
Packaging materials

Technical arithmetic:
Calculation of the labeling elements (cheese group, fat content) Calculation of F.i.Tr. and Wff, fill level control

Basics:
Labeling elements (fat content of raw milk, cheese, quark, dry matter of cheese, quark, water content of butter), mandatory sealing, prepackages, labeling regulations

Source: Marc Albrecht-Seidel

Photo: Marc Albrecht-Seidel

Practical trials:
Cheese tasting with error address

Dairy technology (Material science and device function):

Technical arithmetic:

Basics:
Microbiology of undesirable microorganisms from the dairy industry, causes of cheese defects, acidification problems caused by bacteriophages

Source: Marc Albrecht-Seidel

© Marc Albrecht-Seidel

Block 8: Cheese making - independent management of the cheese making process; Quality assurance; Legal studies

independent control of the cheese making process

Practical trials:
Simulation of practice-relevant accidents, independent countermeasures by the course participants, test-relevant work

Dairy technology (Material science and device function):
all cheese-related equipment (exam preparation)

Technical arithmetic:
independent application (exam preparation)

Basics:

© Hofkäserei Anderlbauer

Microbiological cheese defects

Practical trials:
Group work "Assessment of examination results"

Dairy technology (Material science and device function):

Technical arithmetic:

Basics:
Microorganisms harmful to the dairy industry (sources of infection, growth factors, countermeasures)

Source: Marc Albrecht-Seidel

© Marc Albrecht-Seidel

Practical trials:
Group work "Create HACCP concept"

Dairy technology (Material science and device function):
Devices with special requirements for an EU approval (e.g. pasteurizers, control technology)

Technical arithmetic:

Basics:
Dairy farming hazards, hazard analysis, risk analysis, HACCP

Source: Marc Albrecht-Seidel

© Marc Albrecht-Seidel

Practical trials:
Group work “Laws, ordinances, directives of the dairy industry”, group work “Evaluation of selected legal cases”

Dairy technology (Material science and device function):

Technical arithmetic:

Basics:
Structure, creation, implementation and application of laws, possibilities of objecting to fines, authorities, courts, responsibilities, German and EU food law, product liability law, milk purchase, milk guarantee quantity law, milk expertise regulation, commercial activity, trade regulations