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Penn State University
Turbulent Times: Taking Care of Milk Once It’s Left the Udder
OnlineMilking equipment that is improperly adjusted and storage practices that are less than optimal can damage milk resulting in a less desirable experience for the consumer. Turbulent Times: Taking Care of Milk Once It's Left the Udder will discuss methods … Continue reading
Connecting Milk Quality with Udder and Animal Health
OnlineIs there a relationship between animal and udder health and the quality of milk that is produced? During Connecting Milk Quality with Udder and Animal Health, we will explore best practices and tools that can be applied for maintaining animal … Continue reading
Dairy Basics: Fundamentals of Quality & Safety
Penn State University 252 Food Science Building, University Park, PAThis one-day workshop addresses the principles of producing high quality and safe dairy foods. Participants in this workshop will gain knowledge of milk properties and factors important to producing quality dairy products. Good Manufacturing Practices (GMPs) and principles of cleaning … Continue reading
Hazard Analysis & Preventive Controls Workshop for Small-Scale Dairy Processors
Erickson Food Science Building Curtin Rd. and Bigler Rd., University Park, PA, United StatesThis one-day workshop provides resources and hands-on experience in preparing documents for a food safety plan. This course reviews the Food Safety Modernization Act (FSMA) requirements from the perspective of small-scale dairy food processors. The course reviews dairy hazards, preventive … Continue reading
Pasteurization Short Course
PSU Rodney A. Erikson Food Science Building 119 Curtin Rd, University Park, PA, United StatesParticipants 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 … Continue reading
Cultured Dairy Products Short Course
Penn State University 252 Food Science Building, University Park, PAGain knowledge of the materials and processes used to make cultured dairy products. This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of cream … Continue reading
Science and Art of Cheese Making Short Course
Penn State University 252 Food Science Building, University Park, PAFarmstead and artisan dairy processors and others interested in small-scale commercial cheese making, that take this course will gain knowledge of the materials and processes used to make cheese and learn techniques to improve their business. This 4-day course begins … Continue reading
Cash Flow Planning a New Value-Added Dairy Foods Processing Business
OnlineStarting a new dairy food processing venture can be rewarding and challenging. During the startup phase of the business, cash flow will be stressed as processing skills are learned and consumer markets are established. It is important to realize the … Continue reading
Exploring Co-packing for Value-Added Dairy Foods Businesses
Virtual MeetingWorking with a co-packer may be a cost-effective choice for product production in certain situations. However, this is an avenue that should be thoroughly researched before pursuing it. During Exploring Co-packing for Value-Added Dairy Foods Businesses, hear from two dairy … Continue reading
Preparing for a Third-Party Audit
OnlineThird-party audits are becoming more of a necessity for small companies to sell products into distribution channels. Preparing for an audit takes effort and time, but it is achievable and can reap financial rewards that come along with increased sales. … Continue reading