Dairy Ingredient Manufacturing
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. Copies of the Dry Dairy Ingredients and Dust Fires and Explosions Associated with Dairy Powders Handbooks are included with the course. This course also qualifies as an elective course for the Wisconsin Master Cheese Maker® Program.
» Feed Material Compositions and Properties
» Principles of Membrane Separations
» Cross Flow Filtration Process Design
» WPC and WPI Production
» Permeate, Lactose and Dairy Minerals
» Production of Other Dairy Ingredients
» Milk and Whey Processing with Membrane Systems
» Producing Cultured Dairy Products with Membranes
» CDR Pilot Plant Demonstrations
» Evaporating and Drying
» Additional Membrane Applications in the Dairy Plant
» Cleaning Evaporators and Membrane Systems
» Dust Fires and Explosions
Lodging is not included in the registration fee. Make your lodging reservation directly with the hotel/motel you select. As a convenience, each of the following hotels will hold a block of rooms for this course. Rooms will be sold on a first-come basis. Shuttle service is provided at both hotels.
Campus Map | University of Wisconsin–Madison
CALS Conference Services
640 Babcock Drive
Phone: 608-263-1672 | Fax: 608-262-5088