Hygienic Aspects of Milk Processing
Course Description:
This course equips participants with the knowledge and skills needed to maintain high hygiene standards in milk processing, ensuring product safety and quality through effective cleaning and disinfection procedures. Learners will understand the importance of personal hygiene, recognize sources and types of contamination, select appropriate cleaning and disinfecting agents, and differentiate between cleaning, disinfection, and sterilization. The course also covers key methods such as COP, CIP, and OPC, as well as validation and verification of hygiene procedures. By the end, participants will be able to apply practical hygiene measures and respond effectively to hygiene-related challenges in dairy production.
Name & Email of Course Co-ordinator:
Nada Smigic
Zorana Miloradovic