Participants in this three-day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course begins with a focus on the composition and microbiology of milk to set the stage for the conditions needed for pasteurization and cleaning. The course focuses on the components of the HTST pasteurization system, including instrument control systems, auxiliary equipment such as homogenizers and separators, and flow control technologies. Operation of the system is addressed from start-up through clean-up and sanitation. Requirements for the Pennsylvania Temporary Industry Seal Program are addressed. Vat pasteurization and UHT processing are also discussed.

Hands-on laboratory exercises in the pilot plant include a demonstration by the Pennsylvania Department of Agriculture of the quarterly regulatory tests conducted on the HTST system of the Penn State Berkey Creamery and an in-depth view of charts and flow control devices.

The course emphasizes interactive learning through the integration of classroom discussions and hands-on exercises in the pilot plant and Berkey Creamery. Breaks and lunches encourage further discussion with the Penn State, regulatory, and industry instructors.