The Dairy Ingredient Manufacturing Short Course is a two-day course designed to cover the basics of processing milk and whey through the use of membrane, evaporation and spray drying processes. The first day covers basics of membrane separations and system design followed by production of whey and milk protein concentrates. Lactose and permeate production also are discussed. The second day focuses on evaporation and drying of dairy ingredients and additional uses for membranes in dairy plants.

This course is intended for all dairy and food processors interested in the use of membrane technology to concentrate and separate milk and whey components. The course will cover technical issues involved throughout the manufacture of concentrated and dried milk and whey ingredients. This course also qualifies as an elective course for the Wisconsin Master Cheese Maker® Program.

October 16-17, 2012