Postgraduate Certificate in Dairy Cheese Safety and Preservation
-- ViewingNowThe Postgraduate Certificate in Dairy Cheese Safety and Preservation is a comprehensive course that equips learners with critical skills in dairy cheese safety and preservation. This course is essential for those looking to advance their careers in the dairy industry, as it provides in-depth knowledge of the latest safety protocols, preservation techniques, and regulatory requirements for dairy cheese production.
5,599+
Students enrolled
GBP £ 140
GBP £ 202
Save 44% with our special offer
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Dairy Chemistry and Microbiology: Understanding the chemical and microbiological properties of milk and dairy products, including the principles of fermentation and acidification in cheese production.
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Cheese Safety and Hygiene: Ensuring the safety and hygiene of cheese production, including the management of microbial risks, food safety regulations, and Hazard Analysis and Critical Control Points (HACCP) principles.
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Cheese Preservation and Packaging: Preservation and packaging techniques for cheese to ensure quality, safety, and shelf-life, including the use of modified atmosphere packaging and vacuum packaging.
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Cheese Ripening and Maturation: Understanding the ripening and maturation process of cheese, including the role of enzymes and microorganisms in flavor development and texture modification.
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Dairy Processing and Technology: The principles and practices of dairy processing and technology, including the design and operation of dairy processing equipment and facilities.
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Quality Assurance and Control in Cheese Production: Implementing quality assurance and control programs in cheese production, including the use of statistical process control and quality management systems.
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Advanced Cheese Making Techniques: Exploring advanced cheese making techniques, including the use of specialty starters, molds, and adjunct cultures, and the production of organic and artisanal cheeses.
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Dairy Product Innovation and Development: Developing innovative dairy products, including cheese, through the application of food science principles and new product development processes.
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Sensory Evaluation of Cheese: Understanding the sensory properties of cheese, including taste, aroma, texture, and appearance, and the use of sensory evaluation techniques in cheese quality control.
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Regulatory Affairs in Dairy Industry: Compliance with regulatory requirements in cheese production, including labeling, packaging, and food safety regulations, and understanding the role of government agencies in dairy product regulation.
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