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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. The course wraps up with a lecture on problem-solving techniques and a trouble-shooting exercise.
Hands-on laboratory exercises in the pilot plant include leak detection of the pasteurizer plates, and a demonstration by the Pennsylvania Department of Agriculture of the quarterly regulatory tests conducted on the HTST system of the Penn State Berkey Creamery.
The course emphasizes interactive learning through the integration of the 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.
Don't wait to register for the Pasteurizer Operators Workshop. You'll meet influential people and maximize your opportunities for success. Start now by accessing the information below.
|Conference/Event Dates:||10/21/2014 - 10/23/2014|
|Other Industries:||Agriculture, Agriculture - Horticulture|
|Audience:||Farmstead and artisan dairy processors|
|Venue:||Penn State University|
|Venue Phone:||(877) 778-2937|
|Venue Type:||Indoor - Other|
|Booth Size||Booth Cost||Available Amenities|
|Call for information.||Electricity:||n/a|
|Marketing Vehicles Allowed:||Call|
|Other Booth Sizes Available: n/a|
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